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Peel the Maris Piper potatoes and cut into thin matchsticks (about 3 mm thick) using a sharp knife or mandoline.
Place the chips in a large bowl, cover with cold water and leave to soak in the fridge for at least 30 minutes.
Drain the chips, then spread them out on kitchen paper and pat completely dry.
Heat the oil in a deep-fat fryer or a deep, heavy-based saucepan to 150 °C. Working in batches, fry the chips for 4–5 minutes until tender and translucent, without browning.
Transfer the chips to a wire rack set over a baking tray and leave to cool for 15–20 minutes.
Increase the oil temperature to 190 °C. Fry the chips again in batches for 2–4 minutes, stirring frequently, until golden and crisp.
Drain on kitchen paper, season immediately with fine sea salt and serve straight away with your favourite dipping sauces.