Potato Chips
Ingredients
Directions
Prepare
Peel the potatoes carefully and cut them very thin.
Dry the potato slices well.
Heat lard in a kettle or pan until very hot.
Fry and serve
Fry a handful of potato slices at a time, stirring with a fork to prevent sticking.
Remove the chips with a skimmer when they are light brown and crisp.
Sprinkle with 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
- Starch and water in the slices turn crisp and golden as they fry, forming the chip's texture.
- Lard
- Hot fat transfers heat quickly to the slices, drying their surface and browning them evenly.
The step that matters
Dry the potato slices well. Surface water must boil off before the slices can crisp. Excess moisture lowers the oil's temperature and makes the chips soggy and greasy instead of 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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