Directions

1. Wash the potatoes and slice them all as thinly as possible with a mandolin.
2. Line a large oval baking dish with baking paper and spray oil.
3. Begin layering your thin potatoes across the bottom of your dish, overlapping ever so slightly.
4. Season each layer with 1 tsp Dude Ranch, a good pinch of Man Grind and a good pinch of pepper. Make sure the seasoning is evenly but lightly dusted across the potato layer. Add a sprinkle of cheese. Continue layering until all slices are used.
5. Pour over the chicken stock and let it settle down through the layers.
6. Cover the top layer with a piece of baking paper and bake at 175°C for 1 hour 20 minutes.
7. Remove from the oven, and weigh the potatoes down completely flat. I used another baking dish and made sure it was weighted and pressing down quite heavily.
8. Set in the fridge overnight.
9. Heat up a deep fryer (or use an airfryer!) to 180 - 190°C.
10. Cut the potatoes into either squares or long rectangles, and deep fry until golden brown and crispy.
11. To serve, top with our Sesh Mustard or mayo!