Potato Chips
Ingredients
Directions
Prepare
Slice the potatoes very thin.
Soak the slices in salted ice water for about 2 hours, changing the water once or twice.
Drain the potato slices and wrap them in a cloth to dry.
Fry
Fry the dried potato slices in boiling lard.
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 slices that crisp and brown into the chips.
- Lard
- Conducts heat for frying and gives the chips a rich, crisp surface.
The step that matters
Drying the potato slices before frying. Surface water cools the hot fat and turns frying into steaming, so the chips absorb grease and turn soggy. Thoroughly dried slices sizzle and crisp instead.
“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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