Batter-dipped chips

1) Heat a deep-fryer or a deep pot, no more than half filled with oil, to 160C.

2) Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool chips.

3) Raise temperature of fryer or oil to 185C.

4) Add salt and pepper to the flour and combine. Take chips and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.