Peel the thin skin of newly harvested potatoes. Slice them paper-thin with a slicer. Wash the chips thoroughly 3-4 times to remove starch. When the water is clear, dip the sliced potatoes in water along with few ice cubes. Keep it like this for 2 hours approximately. Drain the water in a strainer and allow all water to ooze out. Alternatively, spread on a kitchen towel to make them dry.
Heat oil in a wok fuming hot and deep fry in batches tossing continuously so that they are not over fried from the sides. Fry till golden brown and strain excess oil in a strainer. Spread fried chips on a plate and sprinkle red chilli powder and French Fry Seasoning or salt. Cool and keep in an airtight container. Enjoy crunchy potato chips with tea or any time of the day.
