This cheap fat fryer doesn't seem to get as hot as I like it, so I just set it higher to compensate.
At the same temp throughout 180 (which is probably 160.)
I just cut the chips, then quickly wash the starch off, drain and shake the excess water off,
sometimes I pat them dry a little, mostly I don't bother and put them straight in the fryer.
The first time i've ever timed and documented what I do when cooking chips.
Perfect I doubt, can't imagine there is such a thing. To many variables

cheers Chewy