If you’ve had enough of salt and vinegar, and prawn cocktail, and can’t stand another bag of barbecue, then these might just be the crisps for you.
They may look like glass but these translucent slivers are actually crisps.
The see-through snacks are made from potato stock and slow dried gel, and are the original creation of Iranian chef Hamid Salimian.
They may look like glass but these translucent slivers are actually crisps
However one smart home cook has discovered the method to make these at home and uploaded it on her Instructables page.
User Imnopeas writes: It’s [sic] see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.’
Sharing her recipe she warns other cooks that in order to achieve the perfect glass like crisps, they need to be patient.
Make a slit about 1cm thick on the surface of your potato (left) before adding olive oil (right)
Pour salt on your potatoes (left) before tossing well so that it combines (right)
‘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.’ she writes.
The mother of two says she improved on Chef Saliman’s original 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,’ she writes.
Place your potatoes on a baking sheet and into a pre-heated oven for 25 minutes
Whisk your potato liquid and starch mixture (left), then form oval elongated shapes on a piece of parchment and dry them overnight in the oven (centre) before using tongs to fry your chips in vegetable oil (right)
Ingredients: Eight Yukon Gold Potatoes; high quality finishing salt or Kosher salt; 1/2 cup olive oil; four cups water; four tablespoons potato starch, fresh herbs or rosemary (optional). You will also need a squeeze bottle.
Method: Wash the potatoes. 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 and 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.
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 throw them away (or you could save them for another dish).
Strain the liquid using a fine mesh strainer. Place the stock into an airtight container and chill, preferably overnight.
To make the potato gel, pour the chilled stock into a pot over medium high heat and add four tablespoons of the potato starch.
Whisk the mixture immediately. The starch will stick to the bottom a bit. Continue whisking the starch and stock until the mixture turns into a gel
Pre-heat oven to 135 degrees F. Place a piece of parchment paper on 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 eight to ten 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 as they may shrivel up. Drying time may be cut in half at this temperature, but not sure
To make the glass potato chips, pour vegetable oil into a wok. Make sure the heat is on low/medium low.
Start with the heat on medium low and then lower 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.
Once your chips are ready dry them on a paper towel and sprinkle with salt