Begin by washing and peeling your medium-sized potatoes. Using a crinkle cutter, slice them into thin, waffle-shaped pieces, aiming for about 1/8-inch thickness.

Place the sliced potatoes into a large bowl filled with cold water. Let them soak for at least 30 minutes.

After soaking, drain the potato slices in a colander and pat dry using kitchen towels.

In a large mixing bowl, add a light dusting of cornstarch to the dry potato slices and toss them gently until each piece is evenly coated.

In a deep, heavy-bottomed pot, pour enough neutral oil to submerge the potato slices and heat the oil to 170–180°C (340–355°F).

Carefully add a handful of potato slices to the hot oil and fry them for about 3-4 minutes or until golden brown.

Once golden, use a slotted spoon to remove them and let them drain on paper towels. Toss them immediately with your homemade BBQ seasoning mix.