Potato Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and dry them thoroughly with a cloth.
Cut the potatoes into your desired shape: slices, strips, or quarters.
Dry the cut potatoes again.
Fry
Heat a good quantity of hot fat in a frying pan.
Place the potato chips in a frying basket and plunge them into the hot fat.
Fry quickly until they are golden brown.
Remove the chips and drain them on kitchen paper.
Serve
Pile the chips on a dish, sprinkle with coarse sea salt, and serve hot.
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 forms the crisp, golden structure of the chips as their surface dries and fries.
- Hot fat
- Conducts heat quickly, driving off moisture and browning the potato surface.
The step that matters
Dry the potatoes before frying. Surface water must be removed, because it slows browning and cools the fat. Excess water makes chips soggy and greasy, while dry potatoes crisp and brown 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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