Peel, wash, drain and cut the potatoes into wafer-thin slices. Place the slices on kitchen paper and pat dry.
Heat the oil or coconut fat in a deep fryer to 160 ° C. Place the potato slices in small portions in the hot frying fat. Let it turn light yellow in 1-2 minutes. Remove with a slotted spoon. Place on a baking sheet covered with kitchen paper to drain.
When all the potatoes are pre-browned, heat the fat to 180 ° C and add the potatoes in batches for another 2-3 minutes. The chips are golden brown and crispy.
Remove from the fat and drain.
Salt while shaking and sprinkle with paprika. Serve immediately. Serve as an accompaniment to an aperitif or to pan-fried or grilled meat.
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