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.