Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Slice the potatoes into wafer‑thin slices.
Soak the slices in salted water for 30 minutes.
Drain the potatoes and dry them with a cloth.
Fry and serve
Heat lard in a deep pan until boiling.
Fry the potato slices in batches until they are pale brown.
Remove the chips and place them on a sheet of brown paper to absorb excess grease.
Serve hot.
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
- Form the crisp chips; their starch and moisture determine the final texture when fried.
- Boiling lard
- Fat medium that cooks the slices quickly, drying them and giving a crisp, golden surface.
The step that matters
Drying the potato slices before frying. Surface water turns to steam in hot fat and makes the oil splatter and the chips soggy. Drying the slices well lets them crisp rather than steam.
“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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