Potato Chips
Ingredients
Directions
Prepare
Peel the potatoes and slice them thinly.
Wash the slices well in cold water, then drain and dry thoroughly.
Fry
Heat the frying fat in a deep pot until very hot.
Fry the potato slices in a wire basket until golden and crispy.
Remove the chips and reheat the fat if necessary.
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
- Starch provides the bulk, and its sugars and starch brown and crisp in hot fat.
- Frying fat
- Conducts heat quickly to cook the slices and crisp the surface while drying them.
The step that matters
Dry the slices thoroughly before frying. Water on the surface turns to steam when it meets hot fat, causing violent spattering and slowing browning. Removing it lets the fat crisp the surface evenly.
“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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