For the Chipotle dip:

Mix all the ingredients for the dip together and then cover and pop in the fridge.

For the potatoes:

Peel the potatoes then halve them lengthwise. Square off the 2 halves then cut them into thick, even size chips, about 1 cm x 1 cm. Place the potatoes into a colander and rinse them until the water is clear.

Then, place the chips into a pot of salted water and bring to a boil. Boil until the chips are just cooked through but be careful not to overcook them, otherwise they will start to fall apart. Drain the water and lay the chips out on a baking tray and pat dry with kitchen towel. Place the tray into the fridge to cool and further dry out the exterior of the chips.

Fill a deep fryer or a large pot with oil for frying and preheat to 140 ºC. Working in batches, blanch the chips in the oil for 8 minutes, then drain and return to a dry baking tray. Place the chips in the fridge again to cool for at least 30 minutes.

Reheat the oil to 190 ºC and fry the chips in batches until golden brown and crispy. Remove the chips from the oil and season immediately with Cape Herb & Spice Chip Seasoning. Serve immediately with creamy chipotle dipping sauce.