Potato Chips

Ingredients

• Wash and peel thinly as many even-sized potatoes as may be required
• plunge into boiling hot fat
• remove them from the fat for about three minutes
• shake well, and sprinkle with fine salt

Method

1. 1

   Wash and peel the potatoes, cut them into very thin slices crossways.

2. 2

   Drain them in a cloth.

3. 3

   Put them in a frying-basket and plunge into boiling hot fat.

4. 4

   When they are almost cooked, remove them from the fat for about three minutes, then plunge in a second time for a few minutes longer to acquire a nice golden brown.

5. 5

   Take up, shake well, and sprinkle with fine salt.

6. 6

   Dish up, and send to table at once.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 395. The excerpt below is the record exactly as published.

Potato Chips. — Wash and peel thinly as many even-sized potatoes as may be required, and cut them into very thin slices cross- ways. Drain them in a cloth. Put them in a frying-basket and plunge into boiling hot faJj. When they are almost cooked remove them from the fat for about three minutes, to allow the fat to get hot again. Then plunge in a second time fora few minutes longer to acquire a nice golden brown. Take up, shake well, and sprinkle with fine salt

Cook this with the app: pantry check, scaling, and the assistant.