Bringing a surprise to summer festivities generally doesn’t delight people of all ages (especially if it’s a nasty case of food poisoning), but the Edible Glass Potato chip recipe adapted by Instructables user Imnopeas from a recipe by chef Hamid Salimian from Diva at the Met is sure to delight young and old alike at the next family reunion.
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).
With any luck you’ll get a cool day when it’s time to make the chips. Otherwise, file the recipe away for the perfect holiday snack, but then you can call them ice chips.
Decorative but delectable food.Author on Google+