Saratoga Potato Chips

Ingredients

• Cut the potatoes with a plane into slices
• Let them soak in cold water
• with a piece of ice
• immerse them in smoking hot fat
• sprinkle with salt

Method

1. 1

   Cut the potatoes with a plane into slices as thin as paper if possible.

2. 2

   Let them soak in cold water for a short time to wash out the starch, then put them into fresh water with a piece of ice, to chill them thoroughly.

3. 3

   Drain a few slices at a time, dry them on a napkin, put them in a frying basket and immerse them in smoking hot fat.

4. 4

   Keep them well separated and remove as soon as they are slightly colored.

5. 5

   Turn them onto a paper plate to drain and sprinkle with salt.

6. 6

   Keep in the oven till all are done.

7. 7

   They should be perfectly crisp and dry before serving.

8. 8

   May be eaten hot or cold.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 123. The excerpt below is the record exactly as published.

SARATOGA POTATO CHIPS. Cut the potatoes with a plane into slices as thin as paper if possible. Let them soak in cold water for a short time to wash out the starch, then put them into fresh water with a piece of ice, to chill them thoroughly. Drain a few slices at a time, dry them on a napkin, put them in a frying basket and immerse them in smok- ing hot fat. Keep them well separated and remove as soon as they are slightly colored. Turn them on to a paper plate to drain and sprinkle with salt

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