The new favorite snack food of sideshow performers and certain fringe religious groups? Nothing quite that dangerous, but instead a clever bit of molecular gastronomy involving potato stock, potato starch, and a slow-dried gel.
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?
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.
