Potato Chips
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Cut raw potatoes into slices, then into strips.
Dry the potato strips in a cloth.
Fry and season
Fry in hot fat at 400°F (200°C) for about ten minutes.
Drain well and sprinkle with salt.
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
- Raw potatoes
- Provide the starch and body that become the crisp, golden chip.
- Fat for frying
- Conducts heat quickly so the potato surface dries, browns and crisps.
The step that matters
Dry the potato strips in a cloth. Surface water must be removed before frying; water cools the hot fat and causes splattering and soggy, greasy chips instead of crisp ones.
“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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