The American French fry, on the other hand, because it's much thinner, has less of an emphasis on what's going on inside, and more on the crispiness outside. When making fries at home, you can ...

Drain the chips and pat it dry, then deep fry it in hot oil until golden brown. Pop it onto a plate lined with paper towels to absorb as much oil as possible. Then here's your big secret to slap ...