Fried Potato Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and cut them into slices 1/8 inch thick.
Wash and dry the potato slices with a cloth.
Fry
Melt the frying fat over high heat until it reaches 385°F (196°C).
Carefully add the potato slices to the hot fat.
Stir occasionally with a skimmer for even cooking.
Fry for 8 to 10 minutes until golden brown.
For extra crispiness, fry for an additional 3 to 4 minutes.
Drain and season
Drain the chips on a wire sieve 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.
Explore the science
What each ingredient does
- Potatoes
- Starch forms the crisp, golden structure of the chips as they fry.
- Frying fat
- Conducts heat quickly, cooking the slices evenly and drying their surface to crispness.
The step that matters
Carefully add the potato slices to the hot fat. Adding slices to fat that is not hot enough lets them absorb oil and turn greasy. Wet slices also cause violent spattering and drop the fat temperature, so drying them first and adding them gently keeps the frying fat hot and the chips 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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