When I had a chip shop we used to add a teaspoon of sodium met bisulphite to our freshly cut raw chips in water, then we would rinse them, let them dry before cooking and the chips would cook white dry without absorbing fat, it stinks to high heaven and you could even taste the sulphur while you use it, I wouldn’t recommend it as it is very pungent and there are plenty of a lot safer and friendly cleaning solutions already available.
Sam.