How do you cook Chips/French Fries in a Deep Fat Fryer?!

Fries:
Okay this will seem like a lot of steps but it really is worth it and not that much work just a lot of steps.

Slice the potatoes, you can leave the skin on if you wish.

Rinse a time or 2 in cold water and then soak in cold water. At least one hour. Drian and dry well. I even go as far as laying them on a clean dish rag/towel. Make sure there is not anywater dripping off of them. This will make your oil bubble and boil over as well as break it down sooner so you can;t use it again.

Heat the oil to 350. If you have a fryer this is easier but not neccesary.I heat my oil on hi then reduce heat to med-hi when I start adding fries.

Fry once for just 2-3 minutes. Remove from oil and drain-I know they aren't fully cooked or browned yet. Once they cool a bit, drop them back in the oil until nice and golden brown. Drain again.

Season as desired. DO NOT season your fries before adding them to the oil-adding salt to the soaking water is okay if you choose to do so. If you season them before frying you will just burn the seasoning and ruin your fries and oil.


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Chips:

Okay it is up to you weather you not you leave the skin on.

But it is best to use a mandoline slice to slice them unformly and super thin.

Rinse a time or 2 in cold water and then soak in cold water. At least one hour. Drian and dry well. I even go as far as laying them on a clean dish rag/towel. Make sure there is not anywater dripping off of them. This will make your oil bubble and boil over as well as break it down sooner so you can't use it again.

Heat the oil to 350. If you have a fryer this is easier but not neccesary.I heat my oil on hi then reduce heat to med-hi when I start adding the slices of potatoes..

Fry until golden brown. You will want to kind of stir them often. They will stick togtehr so keep them gently moving.

Drain on a cookie sheet lined with paper towels (2-3 thick) or brown paper bags. Let the oil drip off the chips as you remove them from the oil. Then put them on the paper to drian even more. Seasson while still hot. Use popcorn salt for a better sticking power.

For the perfect chip/french fry they need to be blanched first. Many people have found they get a crispier finished fries by blanching potatoes in hot oil to pre-cook fries and then finishing them in a final fry before serving. Fries are completely cooked during the blanching stage where a lower temperature is recommended to allow the potato to cook slowly without becoming golden brown. After blanching, allow fries to cool to room temperature or, preferably, refrigerate fries in uncovered containers before the final fry to a golden brown.

It sounds like the oil isn't hot enough, does it have a temperature control? You may want to turn it up higher.

Edit: Why do people thumb other people down in cooking and recipes? We're all just here giving helpful cooking tips, if you're offended then don't eat it. That is so gauche.

Make sure the oil is really hot before putting chips,or fries.