Cook chips in two stages. Blanch in oil heated to about 325 F, until soft but not coloured. This can be done earlier in the day. For the second stage, heat the oil to 375 F. A swift cooking for about 2 to 3 minutes browns the outside and makes the chips crispy. If properly cooked, they should show no signs of sogginess. If you prefer a crisper chip, soak cut potatoes in cold water for a couple of minutes before the first frying, then drain and pat dry. These are thick chips, not frites.