Wash the potatoes and slice them all as thinly as possible with a mandolin.
Line a large oval baking dish with baking paper and spray oil.
Begin layering your thin potatoes across the bottom of your dish, overlapping ever so slightly.
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.
Pour over the chicken stock and let it settle down through the layers.
Cover the top layer with a piece of baking paper and bake at 175°C for 1 hour 20 minutes.
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.
Set in the fridge overnight.
Heat up a deep fryer (or use an airfryer!) to 180 - 190°C.
Cut the potatoes into either squares or long rectangles, and deep fry until golden brown and crispy.
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