Saratoga Chips
Ingredients
Directions
Shave the potatoes as thin as paper.
Soak them in ice water for about 2 hours.
Dry the potatoes with a cloth.
Fry a few at a time in hot lard until they rise and are golden brown.
Sprinkle with salt while still hot.
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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