Step 1: Ingredients

Ingredients:

Pre-heat oven to 375 degrees F

8 Yukon Gold Potatoes

High quality finishing salt or Kosher Salt

1/2 Cup OliveOil

4 Cups Water

4 Tbsp Potato Starch

Optional- Fresh herbs/ Rosemary Squeeze BottleStep 2: Wash the Potatoes

Wash the potatoes in cold water and dry them with a paper towel.Step 3: Season & Bake

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-heatedoven 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

Place the baked potatoes into a clean bowl and pour the hot liquid over it. Cover the top of the bowl and let it sit at room temperature for two hours.

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

To make the Potato Gel, pour the chilled stock into a pot over medium high heat and add 4 tbsp of the potato starch.Whisk the mixtureimmediately.The starch will stick to the bottom a bit. Continue whisking the starch and stock until the mixture turns into a gel.Step 6: Form Shapes and Dry in Oven

Pre-heat oven to 135 degrees F. Place a piece ofparchment paperon a baking sheet. Pour the gel into a squeeze bottle. Form oval elongated shapes resembling potato chips onto the parchment. They should be semi thick. If they are too thin, they will break when you fry them.

Place in the oven for 8-10 hours or overnight. You need the gel to becompletelydry 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 mayshrivelup. Drying time may be cut in half at this temperature, but not sure.Step 7: Make the Glass Potato Chips

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To make the Glass Potato Chips, pour vegetable oil into a wok or deep saute pan. I wouldn't recommend using a fryer unless it has a really low temperature setting because the chips will most likely burn. I did a couple of test runs and when the oil was to hot they lost their "glass" texture and they resembled a fried pork rind.

Make sure the heat is on low/medium low. Irecommendstarting 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 willnoticeimmediatelythe 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.Step 8: Edible Glass Potato Chips!

Here ya' go!Completelyedible glass potato chips! Although time consuming, these are really freakin cool and they taste amazing!

Please post pics if decide to make these.

Enjoy!Mari kita bersikap jujur: Keripik kentang membosankan. Setiap kali aku berjalan lorong chip toko, ada beberapa twist seharusnya baru pada keripik kentang. Classic. Jalapeno. Terra Biru. Cuka dan garam. Vidalia bawang. Ranch. Apapun. Sebagian besar adalah kekecewaan.

Mengapa tidak bisa chip kentang menjadi cantik? Sebuah karya seni? Sebuah elemen desain arsitektur?

Lihatlah: The Edible Chip Kentang Kaca

Chip ini menakjubkan. Itu tembus seperti tidak ada makanan lain. Memiliki krisis yang berbeda dan rasa dari keripik kentang, tetapi dalam bentuk ruang-usia yang tak terduga.

Ini adalah molekuler keahlian memasak dibawa pulang. Ini melibatkan saham kentang, tepung kentang, dan gel lambat kering. Pasangan pertama dari langkah-langkah yang mudah, tapi saya memperingatkan Anda di muka: Anda harus memiliki kesabaran untuk membawa membuahkan hasil. Beberapa langkah terakhir mengharuskan Anda dehidrasi gel dan kemudian dalam menggoreng keripik dalam minyak (seperti yang nyata). Tapi hasilnya oh-begitu berharga-itu (setiap kalori, juga).

Resep asli diciptakan Hamid Salimian, koki di Diva di Met. Aku ditingkatkan resep dengan menggunakan botol pencet untuk membuat keripik kentang lebih seragam. Saya juga bereksperimen dengan menambahkan bumbu seperti rosemary dengan resep yang adalah cara yang bagus untuk membawa sentuhan Anda sendiri untuk resep.

Nikmati!