Potato Chips
Ingredients
Directions
Prepare
Slice potatoes very thinly.
Soak in ice water until crisp.
Wipe dry with a cloth.
Fry and season
Fry in hot lard until golden.
Drain 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
- Their starch and water structure turn crisp and light when the thin slices are fried.
- Ice water
- Soaking firms the slices and rinses away surface starch, so they fry up crisper and less likely to stick.
- Lard
- Fat conducts heat evenly through the slices, driving water out and browning them to a golden color.
The step that matters
Frying in hot lard until golden. Fat that is too cool lets the slices soak up oil and turn greasy, while fat that is too hot browns the outside before the inside dries. Patting the slices dry first keeps water from cooling the fat and causing splatter.
“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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