The best chip comes from a floury potato. It has more starch. Chips potatoes are stored at a higher temperature, which prevents them from getting too dark when fried.
The most well-known potato varieties for chips are Bintje and Challenger.
These give you a soft floury chip on the inside and a crunchy outside when fried for the specified time.
Pre-fry at 140°C for five to six minutes to preserve the taste, allow them to cool (at least 30 minutes) and then fry them at 175°C until lightly browned. This gives you the perfect chip!
Tip: Don't fry too many chips at once. This will cool the oil and the chips will stick together.