Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Pare the potatoes and cut them into very thin slices lengthwise.
Soak the slices in cold water for about 1 hour.
Remove a few slices at a time and dry them on a soft towel.
Fry and serve
Heat a kettle of smoking lard.
Fry the slices in a basket or directly in the fat, stirring with a skimmer.
When light brown, remove and place on soft brown paper in a colander.
Dredge with coarse sea salt and keep warm in the oven while frying the remaining slices.
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
- Form the crisp chips; their thin slices fry to a light, crunchy texture.
- Smoking lard
- Fat that fries the slices, carrying heat evenly and browning them while cooking.
The step that matters
Drying the slices after soaking. Water left on the slices turns to steam in the hot fat, causing spattering and a soggier, less crisp chip. Drying them thoroughly before frying helps them crisp and brown 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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