Potato Chips
Ingredients
Directions
Slice the potatoes and soak them in ice-cold water with coarse sea salt for 1 hour.
Drain and pat the potatoes dry with a cloth.
Fry the potatoes in hot lard until golden and crispy.
Recipe from a historical cookbook (Internet Archive).
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
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