Saratoga Chips
Ingredients
Directions
Prepare
Prepare the potatoes by washing and peeling them.
Cut the potatoes into very thin slices using a mandoline or salad cutter.
Dry the potato slices between cloths.
Heat a deep pot with smoking hot fat.
Fry and serve
Fry the potato slices in the hot fat until golden and crispy.
Remove from the fat and sprinkle lightly with salt.
Serve hot or cold.
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
- Starch that fries into a crisp, golden shell around a soft interior.
The step that matters
Drying the potato slices. Surface water cools the hot fat and turns the frying into steaming, so the chips absorb more oil and crisp poorly. Thorough drying keeps the fat hot and the chips 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.
You might also like
Fritters56 recipes
Crisp Crackers7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.