Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Slice the raw potatoes extremely thin using a machine.
Wash the slices and steep them in water to settle the starch.
Drain the potato slices.
Fry and serve
Fry the slices in plenty of hot lard until they are curly and crisp.
Dredge fine salt over the chips before serving.
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
- Raw potatoes
- Provide the starchy base that fries into a crisp, golden chip with a fluffy interior.
- Hot lard
- Conducts heat rapidly and fries the slices, drying their surface to create crispness and browning.
- Fine salt
- Seasons the surface of the chips and enhances their savory flavor.
The step that matters
Steeping the potato slices in water. Soaking washes away surface starch so slices fry crisp rather than sticking together or browning unevenly. Drying them well afterward keeps the hot lard from spattering and cooling sharply.
“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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