Saratoga Chips
Ingredients
Directions
Prepare
Slice the potatoes very thinly.
Soak the slices in water overnight.
Rinse the slices in cold water.
Dry the slices with a towel.
Fry and serve
Fry the slices in smoking hot lard until light brown.
Dust with coarse sea salt before serving.
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
- Their starch crisps and browns in hot fat, forming the chip's body and crunch.
- Lard
- Hot fat transfers heat quickly, drying the slices so they crisp and brown.
The step that matters
Fry the slices in smoking hot lard until light brown.. The fat must stay very hot. Wet slices or too many at once cool the fat, so the chips soak up oil and turn greasy and soft instead of 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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