Puffed potato chips — the cornstarch trick
A clever trick using egg white and cornstarch turns simple potato slices into airy, golden puffed chips. Crispy on the outside, light inside — perfect for snacking or entertaining.
🛒 Ingredients
4 servings
- 2 medium potatoes
- 1 egg white
- 1 tablespoon cornstarch
- Frying oil (sunflower or vegetable)
- Fine salt, to taste
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Directions
- 1
Wash the potatoes well. Choose whether to peel them or keep the skin on — both work great.
- 2
Using a mandoline or a very sharp knife, slice the potatoes into thin, even rounds (about 2 mm thick).
- 3
Lay the slices flat on paper towels and pat both sides dry thoroughly. Removing all moisture is essential for the chips to puff properly.
- 4
Lightly beat the egg white with a fork until slightly foamy. Brush a thin coat onto one potato slice.
- 5
Dust a light, even layer of cornstarch onto a second slice, then press the two coated sides together gently. Cut into circles, rectangles or leaf shapes if desired.
- 6
Heat the oil to 170–180 °C (340–355 °F). Fry a few chips at a time until they puff up and turn golden, turning carefully as needed.
- 7
Drain on a paper towel or wire rack. Season with salt immediately and serve hot.
💡 Chef's Tip
Don't skip drying the slices — even a little moisture will prevent puffing. If chips aren't inflating, check that the cornstarch layer is even and that the oil has reached the correct temperature before adding the chips.
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