Cut baking potatoes very thin on a mandolin. So thin that you can read the newspaper through them.

Pat the potato slices dry on a clean kitchen towel.

Brush one side of each potato slice with egg whites and sprinkle half of the potatoes with potato flour (use a fine sieve).

Place the other brushed potato slice on top, with the brushed side down towards the potato flour.

Press them together. And cut the potatoes with a cutter so they become round.

Make sure the oil in your deep fryer (or pot/pan) is 170 degrees Celsius (338 degrees Fahrenheit).

Add a few at a time (not too many, as it will lower the oil's temperature too much) and after a while, they will begin to puff up.

They need a couple of minutes until they have turned color.

Take them out and place them on absorbent paper.

Add a little salt and serve immediately.