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Chips are close to my heart too - create a lot of passion!!
If I were you Land I'd get an electric chip pan (deep fat fryer) whose components break down and go in the dishwasher, peel and chip your potatoes and put them in cold water to get rid of some of the starch (which can effect crispness) for 15 mins. At our age vegetable (sunflower) oil is the healthiest option although hard to resist the beef dripping, vegetaline, Crisco option which give better flavour but kill in the long term. Then Captain is spot on COOK the potatoes on 170 (you can make up a big batch as he says). That gets the chips to the stage they are in when you buy them frozen. Then you just BROWN them at 190 as you would frozen fries.
Strange you didn't just search the net but it allows all the chip anoraks to have their say.
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