The item in the above picture might look like glass or even hard candy, but it’s neither. As you might have guessed from the headline, it’s a potato chip. I know, crazy! Hamid Salimian, chef at Diva at the Met, created the original recipe. This see through snack is much cooler than the multi-hued potato chips I’ve seen in the chip aisle at the grocery store.
Translucent potato chips are just the sort of thing to prepare when company’s coming over, too. Set the chips out and make sure everyone notices what looks to be a bowl of glass shards. Casually dip your hand in and start eating. Use ketchup for extra effect.
Get the recipe for these neat-o chips after the break.
Baked Potato Stock
8 Yukon gold potatoes
½ cup of olive oil
1 tablespoon kosher salt
1 liter of hot water (95 C, not boiling)
Wash the potatoes under cold water and dry with paper towel. Cut into the skin of each potato 1 cm. Toss the potatoes with ½ cup of olive and season with the salt.
Bake for 25 minutes at 450 F.
Remove from oven and place the baked potatoes in a bowl with 1 litre of hot water (95 C, slightly cooler than boiling temperature), cover it and let it sit at room temperature for 2 hours.
Strain the mixture with a fine strainer, reserving the baked potato stock. Chill stock in preparation for next step.
Baked Potato Gel
4 tablespoons potato starch
2 cups of baked potato stock
Put chilled baked potato stock into a pot and whisk in the potato starch. Continue whisking the starch and stock together and bring it to boil, forming a gel. Remove from heat.
Drying: Spread the potato gel on a sheet of parchment paper. The gel should be about 3 mm thick.
Dry in the oven at 135 F for 2 hours until fully dry.
Frying: Break the dried sheet into irregular pieces about the size of playing card. Fry these potato chips at 350 F until clear and crisp. Remove and place on paper towel, then season with kosher salt.