Potato Chips
Ingredients
Directions
Prepare the potatoes
Wash potatoes well in cold water and scrub them clean.
Peel potatoes with a sharp knife, removing any eyes or black specks.
Peel potatoes very thinly into ribbons and twist them into fancy shapes.
Fry the chips
Heat clarified fat or lard in a saucepan over medium heat.
Test the heat with a piece of bread.
Place potato ribbons in a frying basket.
When the fat is hot, lower the frying basket with the potatoes into the fat for about 6 minutes.
Drain and serve
Drain chips on a piece of paper to remove excess grease and sprinkle with salt.
Serve chips on a hot dish.
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
- Provide the starchy body of the chip, which crisps and browns as its moisture cooks off in the fat.
- Clarified fat or lard
- Transfers heat evenly to the potato ribbons, cooking them quickly and giving them a crisp, golden surface.
The step that matters
Lowering the potatoes into hot fat. The fat must be hot before the ribbons go in. If it is too cool, the chips soak up grease and turn soggy instead of crisping, because water escapes slowly and oil fills the space it leaves.
“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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