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Fried Potato Chips

Thinly sliced potatoes fried until crisp, then salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Potato Chips

Ingredients

Directions

Prepare

  1. Peel the potatoes and slice them into 1/8-inch thick slices.

  2. Wash and thoroughly dry the potato slices with a cloth.

Fry

  1. Melt the frying fat over a brisk fire until it reaches 385°F (196°C).

  2. Carefully add the potato slices to the hot fat.

  3. Stir occasionally with a skimmer for even cooking; fry for 8 to 10 minutes.

  4. For extra crispiness, fry for an additional 3 to 4 minutes if desired.

Finish and serve

  1. Drain the chips on a wire sieve and sprinkle with salt before serving.

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.

Explore the science

What each ingredient does

Potatoes
Starch that fries into a crisp outer layer while the inside turns fluffy and tender.
Frying fat
Heat transfer medium that cooks the slices quickly and drives off moisture to create crispness.

The step that matters

Drying the potato slices before frying. Surface water must be removed first, because water in the hot fat causes vigorous spattering and cools the oil, leading to 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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