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 Olive Oil

4 Cups Water

4 Tbsp Potato Starch

Optional- Fresh herbs/ Rosemary Squeeze Bottle
Step 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-
heated oven 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 mixture immediately. 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 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 8-10 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, they may shrivel up. 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.
I recommend starting 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 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.
Step 8: Edible Glass Potato Chips!











Here ya' go! Completely edible 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!