Fill a deep pot with vegetable oil and heat it up.
Peel and cut your potatoes in thin strips. Try to make them equally thick so they cook at the same time.
Once the oil has heated up, dip in the chopped potatoes. You can test if the oil is ready with a bamboo skewer/chopstick, bubbles will gather around it.
Dip the chopped potatoes low in the pot with a frying spoon (don’t throw them in, hot oil is extremely dangerous). Normally it takes 7-8 minutes to get golden coloured.
Remove and rest the chips in thick kitchen towel to absorb excess oil.
Serve with crumbled feta, a bit of salt and sundried oregano.