Potato Chips
Ingredients
Directions
Prepare
Peel the potato and cut it into long, thin strips.
Dry the potato strips thoroughly with a cloth.
Fry
Heat the lard in a frying basket until boiling.
Fry the potato strips until golden brown.
Drain the chips in front of the fire.
Season and serve
Sprinkle fine salt over the chips and serve with roast game.
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
- Potato
- Its starch becomes crisp and golden when fried, forming the chip's body and crust.
- Boiling lard
- Hot fat cooks the potato quickly, drying its surface and browning it into a crisp texture.
The step that matters
Drying the potato strips thoroughly. Surface water boils violently in hot fat and cools the oil, which can make chips soggy and greasy instead of crisp. Removing moisture before frying lets the surface brown properly.
“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.
More potato chips recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.