Monday, April 25, 2016

The Glass Potato Chip

from: Archie Mc Phee's Geyser of Awesome

Would you care for a tasty shard of glass? Yum!

These completely transparent chips might look like they could cut your mouth to ribbons, but they are actually perfectly edible potato chips. Originally 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.”

Here’s the recipe via Instructables. Enjoy making people think you’re either trying to kill them by feeding them glass or preparing them for a trip to the moon!

[via Geekosystem]


Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip. Classic. Jalapeno. Terra Blue. Vinegar and salt. Vidalia onion. Ranch. Whatever. Most are a disappointment.

Why couldn't the potato chip be beautiful? A work of art? An architectural design element?

Behold: The Edible Glass Potato Chip

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.

This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel. The first couple of steps are a breeze, but I warn you in advance: you must have patience to bring these to fruition. 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 (every calorie, too).

The original recipe was created Hamid Salimian, the chef at Diva at the Met. I improved the 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.


No comments: