Potato Chips
Ingredients
Directions
Prepare
Peel and slice the potatoes very thin.
Wash and drain the potatoes until dry.
Fry
Heat plenty of lard in a pan until boiling hot.
Fry the potatoes in the hot lard until light brown.
Remove the chips and drain them on a wire sieve.
Strain the fat and save it for another use.
Serve
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
- Starch that turns crisp and golden while the inside stays soft when fried.
- Lard
- Frying fat that carries heat quickly and gives the chips their browning and rich flavour.
The step that matters
Drying the potatoes before frying. Surface water cools the hot fat and turns it violently, so the chips steam and go soggy instead of crisping. Thorough drying lets the fat brown the surface quickly.
“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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