Osmosis, according to the dictionary definition, is the gradual, often unconscious mental process of assimilation or absorption. When applied to making crisps, you can achieve osmosis of a potato by placing pieces on an absorbent surface to allow the liquid in the potato to soak into the surface. The resulting crisp is a healthier version of the typically fried snack, but it is also slightly more crisp. To make the crisps less crisp, cut the potato into very thin slices so that it is more brittle to the bite. A mandolins is the best tool to achieve consistent very thin slices of potato without special equipment.
- Skill level:
- Moderately Challenging
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Things you need
- Potato peeler
- Sheet pan
- Absorbent cloth or towel
Peel the potatoes with a potato peeler by pressing the tool flush against the skin of the potato. Push downward to remove the potato skin. Continue until all the potato skins are removed.
Set the mandolin on a very thin setting and test the thickness by slicing a slice of potato. Hold the end of the potato lengthwise, facing the base of the mandolin. Press the thinnest part of the potato on the mandolin and push it over the blade assembly. If the round is shaved and does not result in a full round chip increase the blade thickness or press down harder as you pass over the blade. Adjust the blade until you get the desired thickness.
Fill a container with 1 quart of warm water and put 3 tbs. of salt in the water. Slice all of the potatoes into chips on the mandolin and put them in the salt water. Leave the potatoes in the salt water for at least two hours. The salt water penetrates the crisps and the salt causes the moisture in the potatoes to easily withdrawal when removed from the water. This process completes the osmosis.
Spread the absorbent cloth out on the sheet pan and lay the chips on the cloth in a single layer. The cloth absorbs the moisture from the chips of potato.
Allow the crisps to sit for five to 10 hours to release moisture into the cloth and complete osmosis. Salt the crisps when they are still slightly moist so the granules stick and help draw out additional moisture. When the crisps are hard to the touch and crisp to the bite, they have completed osmosis and are ready to eat.
Tips and warnings
- If you are peeling a large number of potatoes, place the peeled potatoes in a pot of cold water to avoid greying and discolouration of the exterior of the potatoes before they are sliced.
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