Saratoga Chips
Ingredients
Directions
Prepare
Slice potatoes using a vegetable slicer.
Soak the slices in cold water for 1 hour, changing the water occasionally.
Drain and dry the potato slices between towels.
Fry and season
Fry the slices in deep fat until light brown, stirring with a skimmer.
Drain on brown paper 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 base that crisps and browns in hot fat to form the chips.
- Coarse sea salt
- Adds savory seasoning to the finished chips right after frying.
The step that matters
Drying the potato slices before frying. Soaking removes surface starch so the slices crisp rather than steam. Any water left on the slices can spatter in hot fat and cool the oil, so the chips turn greasy and soft. Drying them thoroughly between towels helps them fry evenly and crisp.
“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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