Glass Potato Chips

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Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip. Classic. Jalapeno. Terra Blue. Vinegar and salt. Vidalia onion. Ranch. Whatever. Most are a disappointment.

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.


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Step 1: Ingredients

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Pre-heat oven to 375 degrees F

8 Yukon Gold Potatoes

High quality finishing salt or Kosher Salt

1/2 Cup

Olive Oil

4 Cups Water

4 Tbsp Potato Starch 

Optional- Fresh herbs/ Rosemary

Squeeze Bottle

Step 2: Wash the Potatoes

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Wash the potatoes in cold water and dry them with a paper towel. 

Step 3: Season & Bake

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Place the cleaned potatoes on a cutting board and make a slit into each one about 1cm thick. Next, place the potatoes in a bowl and add the olive oil & salt. Toss to combine. 

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. 
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kracken421 year ago

Impressive, most impressive.

lmnopeas (author)  kracken421 year ago
Approximately how many chips did this yield?
lmnopeas (author)  maxinewicks1 year ago
Anywhere between 10-15, depending on how big or little you squeeze the gel onto the parchment.
CityGirl61 year ago
Wow, I love these!
lmnopeas (author)  CityGirl61 year ago
I made this! I actually did it without step 7, i.e. without frying them. They came out of the oven crunchy and tasty already, so we decided to destroy the batch - orally - without frying.

The potatos, though, seasoned and baked, would do a fine side-dish all by themselves. We made this: with the remaining potatos.
lmnopeas (author)  Dominic Bender2 years ago
I'm glad you tried the recipe! Were the chips transparent?
Transparent enough, with a slightly yellowish tint, but they were definitly something new and surprising.
DqwertyC2 years ago
These look amazing! I'll probably make these for April Fools Day. Any idea if you could get a 'stained glass' look if you added food dye while mixing in the starch?
lmnopeas (author)  DqwertyC2 years ago
Yes! You can achieve this effect by adding a few drops of food coloring or food gel. Have fun!
lmnopeas (author) 2 years ago
Your biggest expense would be the potato starch. It shouldn't cost you more than $10-15 dollars if you have some of the other ingredients on hand.
how much would the parts cost in total?
I have never seen this twist on potato chips... very "molecular cuisine". Thanks for the idea and hope I can try it soon
lmnopeas (author)  mandriloquai2 years ago
Can't wait to try these!
Looks great :) I'll post the pic of mine when I'm done :)
rock3212 years ago
i did the rosemary and that turned out really well. i did do some chili powder, but i had already put them in the oven so i put a few of the chips in a separate bowl and just tossed them but most of it fell off. doesn't mean i can't add more when i eat them. truffle salt tasted reaalllyy good on them. salt & vinegar didn't. i got the "pork rind" kind of thing. they didn't look good, but the vinegar tasted great. not sure how that works for calories though, mixing vinegar and hot oil lol. i still have some gel left and im going to try some barbecue seasoning and some cayenne. Over all, I'm incredibly impressed with the results. maybe they arent the best tasting "potato" chips out there, but the novelty of them is totally worth the effort. i did it in two days because i only spent about an hour cooling the gel so i could get them in the oven overnight. came out great.
lmnopeas (author)  rock3212 years ago
If you don't dry out the gel long enough, you will end up with a pork rind texture. Set the oven to a really low temp and really let the gel dry out. Glad you tried some different flavor combos! I'll have to try it them with Truffle salt. That's a great idea!
rock3212 years ago
I've actually got the stock cooling from some russets right now. im getting ready to make the gel and then im going to bake it over night. anything i should try flavor-wise? im going to use some rosemary on some, but i figure i can do alot of different things.
lmnopeas (author)  rock3212 years ago
Tint the gel different colors. Use gel paste food color. Also, try a little heat. Maybe add some cayenne or chili powder you have on hand.
Try a pinch of artisan salt, if you have any. I'd love to test the chips with different flavor and color combos.

Good luck! Let me know how they turn out. :)
WUVIE2 years ago
Wow, how cool are these? I see you are a Lock and Lock fan, too!

Loved your Instructable!
That looks wonderful! I posted it on my website, you can see the page here:
dlim132 years ago
hello, i want to try to make this awesome potatoes chips. but i want to ask you first.
Can i use corn starch instead of potato starch?

thanks before.
ilpug2 years ago
Snack food of the future :D
that is awesome
Mauigerbil2 years ago
This is so cool! Excellent instructable and stuff. Can you use that cool salt they make for popcorn?
jkoznek2 years ago
so if you are just using the potatos for flavoring, why not just use something else for flavoring and create something totally different? Like use vegetable broth or some other flavoring?
nickdisney2 years ago
could you substitute potato starch for corn starch?
lmnopeas (author)  nickdisney2 years ago
I think so. I bet it would yield the same results as the potato starch.
cclarke62 years ago
Please be careful when you store the potatoes in an airtight container. Clostridium Botulinum does not need air to grow, and leaving the potatoes in an air tight container overnight may risk bacteria growth. Just thought i'd warn everyone to practice care with their food, please! Great idea and excellent execution.
c. botulinum needs an anaerobic(zero oxygen) medium to grow. and some spores. any ideas where the spores come from? soil. thats right, soil. c. botulinum, or botulism is Gram positive, and produces toxins within 58 minutes at 99 degrees Fahrenheit. BUT, with the proper heating (10 minutes with anything over 158 degrees Fahrenheit) kills the bacteria to levels which are benign. unless you are storing soil in your rubbermaid containers and fail to wash it, pour in your home canned ingredients and leave it in your boiler room for a few hours, you won't need to worry. not to say you shouldn't be careful, but the number of people who die each year from botulism is minute compared to other causes of food poisoning.
"Place in the oven for 8-10 hours or overnight. You need the gel to be completely dry for this to work"

So the oven has to be switched on for the whole night? Are you sure? Wont they get burnt, if not a total waste of electricity?
lmnopeas (author)  thepredestrian2 years ago
The first time I tried to dry the gel, I followed the original recipe and waited two hours and nothing. It hadn't dried one bit. I waited another two hours. The gel was still wet. ( at this point I was so impatient I tried to fry a chip) it didn't work, it was a mess.

For this recipe to work, the gel must be completely dry. The method I used was to put the oven on the lowest possible temp. and dry the gel over night. I had total success this way and they didn't burn.

Everybody has a different oven. Mine took 8 hours to dry, but yours may only take a couple hours. I suggest keeping an eye on it. See what works best for you. You can try raising the temp on the oven to a higher degree to speed up the process, but be careful. The gel is delicate and it may dry out to much and shrivel.

Good luck!

Could I use a food dehydrator rather than the oven? Obviously, it's going to be a much longer project, but can anyone think of a reason this won't work?
lmnopeas (author)  aseidl12 years ago
I should work. If you do use a dehydrator, let me know how long the process takes to dry out the gel.

sambotogo2 years ago
Your clever as usual peas! Very cool item with many uses! Keep the creative juices flowing!!! 5 stars as always!
minifoodie2 years ago
Looks like such a fun party snack! I could use some pointers for jazzing - at what point would you add the herbs / spices? And the food coloring?
lmnopeas (author)  minifoodie2 years ago
After you complete step five, you can tint the gel any color you want using food coloring or food gel. At this point, you should add any herbs you want and then dry the gel out in the oven.

After the gel is dry, fry the chips and then add any additional spices or seasonings. Speciality salts would work well, like high quality flake salts or chili salt for a little extra kick.
scaffnet2 years ago
Couldn't you just use store-bought potato starch and save yourself the first steps?
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