• Slice the potatoes into thin chips, with an approximate width of 1½ cm. I left the skin on as I love the flavour, texture and less prep. You can peel them if you prefer.
• Place them in a bowl of cold water, this will remove any excess starch and maximise crispiness. Set aside for 30 minutes.

Preheat the oven to 390°F (200°C)

• Drain the chips, place them on a clean tea towel and pat dry. Once dry, add them back into a dry bowl along with the garlic powder, four tablespoons of rapeseed oil and salt. Mix together to ensure the chips are evenly coated.
• Line two shallow baking sheets with foil and coat the foil with the remaining rapeseed oil (one tablespoon per sheet to prevent sticking). Add half of the chips to each sheet and distribute evenly so the pieces are not overlapping or touching.
• Place both sheets in the oven to cook for 20 minutes, before rotating the chips and swapping their placement in the oven. Cook for a further 15–20 minutes until golden brown and crispy.