See-Through Potato Chips

2 mins
Serves 4
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Directions

  1. 1Wash and dry four potatoes.
  2. 2Wash and dry four potatoes.
  3. 3Wash and dry four potatoes.
  4. 4Cut the potatoes in half.
  5. 5Cut the potatoes in half.
  6. 6Cut the potatoes in half.
  7. 7Place the potatoes in a bowl and add olive oil, salt, and rosemary.
  8. 8Place the potatoes in a bowl and add olive oil, salt, and rosemary.
  9. 9Place the potatoes in a bowl and add olive oil, salt, and rosemary.
  10. 10Bake the potatoes for a few hours and let them steep in boiling water.
  11. 11Bake the potatoes for a few hours and let them steep in boiling water.
  12. 12Bake the potatoes for a few hours and let them steep in boiling water.
  13. 13Let the potatoes cool down and mix them with two tablespoons of potato starch to create a liquid.
  14. 14Let the potatoes cool down and mix them with two tablespoons of potato starch to create a liquid.
  15. 15Let the potatoes cool down and mix them with two tablespoons of potato starch to create a liquid.
  16. 16Dehydrate the liquid for eight hours.
  17. 17Dehydrate the liquid for eight hours.
  18. 18Dehydrate the liquid for eight hours.
  19. 19Fry the dehydrated liquid until it has a glassy look.
  20. 20Fry the dehydrated liquid until it has a glassy look.
  21. 21Fry the dehydrated liquid until it has a glassy look.

Ingredients

  • 4 potatoes
  • 4 potatoes
  • 4 potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 2 tablespoons potato starch
  • 2 tablespoons potato starch
  • 2 tablespoons potato starch
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

knifebowlpaper towelsdehydratorpotwhiskbaking sheetspatulatongsstrainerpanthermometer