When it comes to kitchenware, there’s never a more classic choice than glass. From casserole dishes to cups, everything can be coordinated and long-lasting.
While we all love filling our kitchen cabinets with beautiful glassware, it sure is a pain (sometimes literally!) to deal with when it’s cracked or broken. You have to make sure to clean up every piece of it, lest you accidentally step on a wayward shard the next time you walk around with bare feet!
But what if we told you that there is such a thing as edible glass? It’s possible—at least, if you follow this recipe!
Did you know you can make edible glass? It’s very easy. Preheat the oven to 375°F, and gather the following ingredients: eight Yukon gold potatoes, kosher salt, a half-cup of olive oil, four cups of water, and four tablespoons of potato starch. You can also add fresh herbs or rosemary if desired, and you’ll need a squeeze bottle.
Ready? Good. First, wash the potatoes in cold water.
Once scrubbed clean, dry them with a paper towel.
Make a slit one centimeter thick in each potato.
Place the potatoes in a bowl and drizzle with olive oil.
Sprinkle generously with salt.
Toss to cover the potatoes with the oil and salt mixture.
Line the potatoes on a baking sheet covered with parchment paper and place in the preheated oven for 25 minutes.
While the potatoes are baking, bring four cups of water to just below boiling temperature.
Place the baked potatoes—careful, they’re hot!—into a clean bowl and pour the water over them.
Cover the bowl and let the potatoes sit at room temperature for two hours.
Once the two hours have passed and the potatoes have cooled, place them in a separate dish. Don’t toss the water! Use a fine mesh strainer to strain the remaining liquid—you’ll need it.
Chill the potato stock overnight in an airtight container.
The next day, pour the chilled stock into a pot on medium-high heat and add the four tablespoons of potato starch. This is how you’ll make the potato gel.
Note that the starch will stick to the bottom a little…
Keep whisking the mixture to make sure it maintains an even consistency.
Keep mixing the starch and stock until the combination turns into a gel.
Preheat the oven to 135°F and place a length of parchment paper onto a baking sheet. Pour the gel into a squeeze bottle and form somewhat thick, oval shapes—roughly the size of potato chips—onto the sheet.
Dry the chips in the oven for eight-to-10 hours or even overnight. Making sure they’re completely dry is essential!
See how thin they become once baked?
Now, pour vegetable oil into a deep sauté pan or a wok. It’s time to fry the chips!
It might seem counterintuitive, but you don’t want to use a fryer unless it has an extremely low temperature setting. Otherwise, the chips may burn.
Heat the oil on low or medium-low. (You may want to start at the higher setting, and then move it to the lower one later as the pan heats up.)
Using tongs, dip one or two chips at a time into the oil. They’ll be delicate, but don’t worry; the tongs should be able to hold them.
Now turn your homemade chips a few times. You’ll notice the texture starting to look like glass once the pieces touch the oil.
You’ll know they’re ready once they turn a light golden-amber color!
Once fried, place them on a paper towel and sprinkle with salt or herbs to taste.
And that’s it! You’ve completed the challenge of making 100% edible glass potato chips!
Okay, so this may seem like a pretty time-consuming process for see-through chips, but we promise they’ll change your life once you taste them. Plus, they look awesome—and they’re more nutritious for you than a standard bag of chips! Just don’t confuse the glass potato chips with actual glass…
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