Potato Chips
Ingredients
Directions
Prepare
Peel and slice the potatoes thinly.
Soak the slices in water overnight.
Drain and dry the potatoes between cloths.
Fry and store
Heat the lard in a deep pan until smoking hot.
Carefully drop in a few potato slices at a time and fry until light brown.
Remove with a wire spoon and sprinkle lightly with salt.
Store in a cool, dry place.
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
- Their starch forms the body of each chip, and the thin slices crisp as their moisture evaporates.
- Lard
- Hot fat carries heat into the slices, cooking them quickly and giving them a golden, crisp surface.
The step that matters
Frying in smoking-hot lard in small batches. Adding too many slices at once cools the fat, so the chips soak up oil and turn greasy instead of crisp. Drying the slices first keeps water from spattering and lowering the fat's temperature.
“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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