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Saratoga Chips

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Saratoga Chips

Saratoga Chips

Ingredients

Directions

  1. Slice raw potatoes thinly, like wafers, using a sharp knife.

  2. Soak the slices in ice water overnight. Add a bit of alum for extra crispness.

  3. The next morning, rinse the potatoes in cold water and dry them with a towel.

  4. Heat lard in a kettle until it's hotter than for frying cakes.

  5. Fry the potatoes in batches until they brown quickly.

  6. Remove with a skimmer, place in a colander, and sprinkle with coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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

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