Potato Chips
Ingredients
Directions
Prepare
Scrub and peel the potatoes, then cut them into very thin slices.
Soak the slices in cold water for 30 minutes, then drain and dry them on a cloth.
Fry
Heat the fat until it is smoking hot.
Place the chips in a frying basket and cook for about 3 minutes until tender.
Lift the basket to let the fat reheat for a few seconds.
Return the potatoes to the fat for a few seconds until they are crisp and brown.
Drain thoroughly on paper.
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 frying turns their surface crisp and brown while the inside becomes tender.
The step that matters
Lifting the basket to let the fat reheat. Adding cold potatoes drops the fat temperature sharply. If the fat does not recover quickly, the chips soak up oil and turn greasy instead of 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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