Potato Chips
Ingredients
Directions
Prepare
Wash and slice the potatoes very thin.
Soak the slices in cold water until crisp.
Dry the slices on a clean cloth.
Fry and serve
Fry the slices in deep, hot fat until brown.
Drain on unglazed paper and sprinkle lightly with salt.
Serve immediately.
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
- Thin slices turn crisp and golden when fried, forming the chip's entire structure.
The step that matters
Drying the slices before frying. Surface water must be removed, otherwise it boils in hot fat, cooling the oil and making chips soggy rather than 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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