Fried Potato Chips
Ingredients
Directions
Prepare
Peel the potatoes and slice them into 1/8-inch thick slices.
Wash and dry the potato slices with a cloth.
Fry
Melt the frying fat in a pan over medium-high heat until it reaches 385°F (196°C).
Carefully add the potato slices to the hot fat and stir occasionally with a skimmer.
Fry for 8 to 10 minutes until golden brown.
For extra crispiness, fry for an additional 3 to 4 minutes.
Finish and serve
Drain the chips on a wire sieve and sprinkle 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.
Explore the science
What each ingredient does
- Potatoes
- Starch that fries into a crisp, golden exterior while the inside turns fluffy and tender.
- Frying fat
- Heat-transfer medium that cooks the slices quickly and drives moisture out to create crispness and browning.
The step that matters
Drying the potato slices before frying. Surface water cools the hot fat and causes splattering and sogginess, so the slices must be dry before they go in for crisp, evenly browned chips.
“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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