Potato Chips
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Slice the potatoes very thinly and dry them.
Sprinkle with coarse sea salt.
Fry and drain
Fry in hot fat (400°F / 200°C) until nicely browned.
Remove and drain on paper.
Serve
Just before serving, return to the fat for a moment to crisp them up.
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 and low moisture let the thin slices crisp and brown when fried.
- Fat for frying
- Conducts high heat quickly, driving out moisture to produce a crisp, golden surface.
The step that matters
Frying in hot fat until nicely browned. If the fat is not hot enough, the slices absorb oil and turn greasy and soft. If they fry too long, the sugars in the potato burn and turn bitter. Thin, dry slices brown evenly when the fat is at the right 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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