Potato Chips
Ingredients
Directions
Prepare
Peel the potatoes and cut them into strips or round slices.
Dry the potato slices with a cloth.
Fry
Fry the slices in plenty of hot oil until crisp.
Remove the chips and drain excess oil.
Season and serve
Sprinkle a little salt on the chips and serve hot.
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
- Their starchy flesh dehydrates and sets into a crisp, golden structure when fried.
- Oil
- Carries heat quickly into the slices, driving off moisture so they crisp and brown.
The step that matters
Dry the potato slices with a cloth.. Surface water cools the hot oil and turns to steam, so the chips steam instead of frying and end up soggy. Drying the slices first keeps the oil hot and lets the surface crisp.
“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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