Potato Chips
Ingredients
Directions
Prepare
Shave raw potatoes into thin slices using a potato slicer.
Soak the slices in cold water for one hour.
Dry the slices between towels.
Fry and season
Heat oil in a deep pan and fry the potato slices until golden.
Drain on soft paper and sprinkle with coarse sea salt.
Shaped and serve
For fancy shapes, cut raw potatoes into hearts or crescents using cookie cutters, then fry or boil in salted water.
Serve with cream sauce.
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
- Raw potatoes
- Form the crisp chips; their starch and low moisture turn crunchy when fried.
The step that matters
Drying the slices before frying. Surface water cools the oil and slows browning, so the chips steam and turn soggy instead of crisp. Patting the slices dry lets the oil fry them quickly and evenly.
“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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