Why couldn't the potato chip be beautiful? A work of art? An architectural design element?
Behold: The Edible Glass Potato Chip
This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.
This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel. The first couple of steps are a breeze, but I warn you in advance: you must have patience to bring these to fruition. The last few steps require that you dehydrate the gel and then deep fry the chips in oil (like the real ones). But the result is oh-so-worth-it (every calorie, too).
The original recipe was created Hamid Salimian, the chef at Diva at the Met. I improved the recipe by using a squeeze bottle to create more uniform potato chips. I also experimented with adding herbs like rosemary to the recipe which is a great way to bring your own twist to the recipe.
Step 1: Ingredients
Pre-heat oven to 375 degrees F
8 Yukon Gold Potatoes
High quality finishing salt or Kosher Salt
4 Cups Water
4 Tbsp Potato Starch
Optional- Fresh herbs/ Rosemary
Step 3: Season & Bake
Place the potatoes on a baking sheet and into the pre-heated oven for 25 minutes.
Pour four cups of water into a pot and bring it to the temperature right under a boil.
Step 4: Make the Baked Potato Stock
Remove the potatoes and save for another dish. Strain the liquid using a fine mesh strainer. Place the stock into an airtight container and chill, preferably overnight.
Step 5: Make the Potato Gel
Step 6: Form Shapes and Dry in Oven
Place in the oven for 8-10 hours or overnight. You need the gel to be completely dry for this to work.
If you are in a rush, you can raise the oven heat to 225 degrees F and it may shorten the drying time. Just be sure they don't get to dried out, they may shrivel up. Drying time may be cut in half at this temperature, but not sure.
Step 7: Make the Glass Potato Chips
Make sure the heat is on low/medium low. I recommend starting with the heat on medium low and then lowering the heat to low. Use a pair of tongs and dip one or two chips at a time into the oil. The chips are really delicate, but will stand up to being handled with the tongs. Just be gentle. Turn them a couple of times. You will notice immediately the glass texture once they hit the oil. Be attentive and watch the chips. Once they turn a light golden amber they are ready.
Place them on a paper towel and sprinkle with salt.