Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Pare and slice the potatoes very thin.
Soak the slices in ice water for 15 minutes.
Spread the slices on a clean cloth and dry thoroughly with another cloth, minimizing contact with hands.
Fry and season
Drop one piece at a time into the smoking lard, ensuring they cover the top.
Turn each piece with a fork until they are a delicate brown.
Remove and place on paper, then sprinkle with coarse sea salt.
If made in quantity, store in a tightly covered dish and crisp in the oven before serving.
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
- Smooth potatoes
- Thin slices provide the starch and structure that fry up crisp and light.
- Smoking lard
- Hot fat cooks the thin slices quickly, drying them and browning them evenly.
- Coarse sea salt
- Sprinkled on hot chips right after frying, it adds seasoning that clings to the surface.
The step that matters
Drying the slices before frying. Surface water turns to steam in hot fat and makes the lard spatter and the chips soggy instead of crisp. Thorough drying lets the slices fry rather than steam.
“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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