Potato Chips
Ingredients
Directions
Prepare
Peel and slice the potatoes very thin.
Cover the slices with water and let them soak overnight.
Remove the slices and dry them with a cloth.
Fry and season
Heat the lard until hot.
Fry the potato slices in batches until crisp.
Remove and sprinkle with coarse sea salt.
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
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy slices that fry up crisp and golden on the outside.
- Lard
- Conducts heat and adds fat that gives the chips a rich, crisp surface.
The step that matters
Dry the slices before frying. Surface water cools the hot fat and causes splattering and steaming, so the chips fry unevenly and turn soggy instead of crisp. Thorough drying lets the surface brown and crisp quickly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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