Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Peel and slice the 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
- Potatoes
- Provide the starch and body that fry into a crisp, golden chip.
- Hot lard
- Conducts heat quickly and fries the slices, driving off water to create crispness and browning.
The step that matters
Frying the slices in plenty of hot lard. Frying in enough hot fat keeps the oil temperature steady, so the chips cook quickly and crisp rather than soaking up grease and turning soggy.
“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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