Saratoga Chips
Ingredients
Directions
Pare and slice the potatoes very thin using a slaw cutter.
Soak the slices in ice water with a piece of alum for 1 hour.
Drain the slices and wipe them dry with a cloth.
Fry a few slices at a time in boiling lard.
Sprinkle with coarse sea salt as you remove them from the lard.
They should be a light brown when done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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