Crystal Clear Potato Chips

By Vegiegail

Ingredients

• Baked Potato Stock:
• 8 Yukon gold potatoes
• 1/2 cup of olive oil
• 1 tablespoon kosher salt
• 1 liter of hot water (95 C, not boiling)
• Baked Potato Gel:
• 4 tablespoons potato starch
• 2 cups of baked potato stock

Details

Adapted from ohgizmo.com

Preparation

Step 1

Wash the potatoes under cold water and dry with paper towel. Cut into the skin of each potato 1 cm. Toss the potatoes with ½ cup of olive and season with the salt.
Bake for 25 minutes at 450 F.
Remove from oven and place the baked potatoes in a bowl with 1 litre of hot water (95 C, slightly cooler than boiling temperature), cover it and let it sit at room temperature for 2 hours.
Strain the mixture with a fine strainer, reserving the baked potato stock. Chill stock in preparation for next step.

Put chilled baked potato stock into a pot and whisk in the potato starch. Continue whisking the starch and stock together and bring it to boil, forming a gel. Remove from heat.
Drying: Spread the potato gel on a sheet of parchment paper. The gel should be about 3 mm thick.
Dry in the oven at 135 F for 2 hours until fully dry.
Frying: Break the dried sheet into irregular pieces about the size of playing card. Fry these potato chips at 350 F until clear and crisp. Remove and place on paper towel, then season with kosher salt.