These might look like they can cut your mouth open, but they are, apparently, perfectly decent potato chips. Created by Hamid Salimian, Diva at the Met chef, these are perhaps the most curiously normal snacks you will ever see.
Upon closer inspection, the chips are only made from potato starch and stock, which explains the transparency. Instructables user Imnopeas said that “it has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.” So, no bleeding from the mouth, then.
Here’s the recipe. Enjoy making people think you’re trying to kill them!
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.
- This guy doesn’t care what his chips look like
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- Potato chip-beef jerky hybrid