Potato Chips
- Potatoes
- 2 teaspoons of powdered alum to a gallon of water
- Lard
Select large, smooth potatoes, pare and slice then on a slaw cutter, place the sliced potatoes in cold water into which is dissolved two teaspoons of powdered alum to a gallon of water, let them soak one hour. Then taking them up between the hands, press out as much water as possible, spread them out on a cloth, placing another cloth over them, press it down gently to absorb all moisture. Have lard as hot as for doughnuts; take a handful of slices, dropping them into the lard rapidly one at a time. When a light brown remove from lard and put in a colander to drain. Let them remain in the colander until the next lot is ready to come out of the lard, then spread them on brown paper, salting lightly. If they are not to be used until the next day after making, place them in the oven and beat just before serving.
Submitted by Sep 10, 2009
15 min
30 min
45 min