Wash and peel 500 grams of potatoes, then cut them into long, thin strips (approximately 1 cm thick).
Soak the potato strips in cold water for 20-30 minutes to remove excess starch. Drain and pat dry with a clean kitchen towel.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the potato strips completely.
Fry the potato strips in batches, ensuring they don't stick together. Fry until they turn golden brown and crispy.
Use a slotted spoon to remove the finger chips from the oil and place them on a plate lined with paper towels to absorb excess oil.
Sprinkle the finger chips with salt and chaat masala (optional) while they are still hot. Toss gently to coat evenly.