Saratoga Chips
Ingredients
Directions
Prepare
Pare the potatoes and slice them very thin using a slaw cutter.
Soak the slices in cold water for 10 minutes.
Remove the slices and dry them on a soft towel.
Fry and serve
Fry a few slices at a time in boiling lard until light brown.
Remove and drain on brown paper.
Dredge with coarse sea salt before serving.
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
- Starchy slices that crisp into the chip's structure when fried.
- Boiling lard
- Fat that conducts high heat, frying the slices quickly and giving them their golden browning.
The step that matters
Dry the slices thoroughly before frying. Surface water turns to steam in hot fat, causing spattering and slowing browning. Drying the slices on a towel helps them fry crisp rather than soggy.
“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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