Making Potato Stock
Start by washing and drying the potatoes. Cut a line down the middle of the potato about a centimeter or so, but don't cut the potato in half. Next, toss your potatoes in the olive oil and sprinkle with salt. Bake them at 220°C (425°F) for 25 minutes. When the potatoes are done, place them into a bowl and cover with hot water. Let them sit at room temperature, and set your timer for 2 hours. Read a book, catch up on that show you like, or take a nap. It'll be a while..
Strain the potato stock through a fine sieve. Cover stock and chill in the fridge until ready to use. Unfortunately, the potatoes themselves were all soggy, so I had to throw them out.
Make a Potato Gel
When you're ready to spend an entire day drying chips in the oven, take 2 cups of your stock (about 500 ml) and whisk in 4 tablespoons of potato starch. Cook on medium heat and bring to a boil, until your mixture turns to a gel. Remember to keep whisking the starch as soon as it's added to the stock, or you'll end up with a lump at the bottom of your pot..
The next step can be done a couple different ways. The creator of the recipe simply spread the goop out onto a parchment-lined baking sheet. The mixture should be no thicker than 3mm thick. When dried, he broke the starch sheet into irregular shapes resembling glass shards to be fried.
Instructable contributor Imnopeas claims to have "improved the recipe" simply by adding the gel to a squeeze bottle to squirt out perfect potato chip shapes. This same person also stated in the beginning of the instructional post that "potato chips are boring". Excuse me, what?. Madness! Do what feels right. I had tons of gel, so I used both methods. I did one sheet with oblong goo, and one with total goo coverage.
Dry. Dry. Dry.
The gel needs to completely dehydrate in the oven. The creator states that they should be in the oven at 57°C (135°F) for 2 hours until completely dry. Instructables, however, states that they should dry for 8-10 hours or overnight. The chips I made certainly weren't dry in two hours and still had the consistency of rubbery Jell-O. For me, it took a good 5 hours to get the chips completely dry to peel them from the paper.
Fry Those Babies Up
After an eternity, you can finally fry your chips. Bring oil up to 175°C (350°F). Fry your chips until clear and crispy, and drain on paper towl. There's a teensy problem with the chips being clear, though. You can't see them in the oil, and it results in a lot of fishing around. Use a basket if you can, else giggle to yourself as your snack dissapears in the oil. After a dusting of salt, enjoy your rediculous time-consuming snack!! Yum!
These glass chips are undeniably fun and could add a touch of new age elegance and the modernity of molecular gastronomy. These chips are cool. But are they worth it?
Well yes and no. Unless you have someone to seriously impress, or have a couple days on your hands just to babysit potato goo, which many of us don't, then these chips aren't really worth the effort. Sure, they're crispy and salty and taste slightly of potato, but they lack that satisfying feeling you get from eating chips, still with 100% guilt. It's more like eating a salty piece of plastic, where the texture reminded me of gelatine sheets.
My first attempts to fry these chips actually was a failure. The gel wasn't quite dry enough and the oil was a bit too hot, resulting in glass that bubbled and puffed up. To be honest, the "failure chips" have a better crunch, flavour, and texture than the "good" chips.
The final word on these chips is that they would look really great to wow at a party or atop a beautiful plate of food as garnish, but as a viable snack, which these were never meant to be, I wouldn't bother. Even as garnish, the glass chips are a bit extreme, and time consuming. I worked two days on finishing them. Now I can say I've tried it, and it certainly works as shown, but now I just want to relax on the sofa with a good movie eating real potato chips.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!