CookEat Recipe
Saratoga Potato Chips
Three raw potatoes sliced wafer-thin, rinsed, fried separately until golden and lightly salted.
Method
Steps
Step 1
Slice three peeled medium potatoes very thinly with a guarded mandoline or sharp knife, echoing the Saratoga machine. Rinse the slices in cold water, drain well and dry them thoroughly with a clean cloth or paper.
Step 2
Heat a suitable quantity of food-safe frying oil in a stable pan according to the pan and oil instructions, with room for bubbling. Add slices individually in uncrowded batches and turn occasionally with a skimmer. Fry to an even golden colour and crisp texture; the book gives about five minutes per batch as a guide, not a guaranteed time.
Step 3
Lift the chips into a wire basket or onto a clean rack to drain thoroughly. Sprinkle the source half-teaspoon salt over the whole batch, transfer to a clean warm dish and serve without the historical folded napkin under the hot chips.
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