Potato Chips
Ingredients
Directions
Prepare the potatoes
Wash the potatoes well in cold water.
Peel them and remove any eyes or black specks.
Slice the potatoes very thinly into ribbons and twist them into fancy shapes.
Fry
Heat the lard in a saucepan over medium heat. Test the heat with a piece of bread.
Place the potato ribbons in a frying basket.
When the fat is hot, lower the frying basket with the potatoes into the lard for about six minutes.
Once done, drain the chips on a paper-lined plate.
Sprinkle a little salt over the chips and serve on a hot dish.
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
- Form the crisp chips, with their starch and moisture turning golden and crunchy when fried.
- Lard
- Fat that conducts heat for frying, crisping the potato slices and adding richness.
The step that matters
Test the heat of the lard before frying. Lard that is too cool lets the slices soak up grease and turn soggy, while overly hot fat browns them too fast or burns them. Checking the heat helps the chips cook evenly and 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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