Making clear potato chips creates thin, chip-like bits that resemble shards of glass but taste like potato chips. Getting to this point requires a lot of time and patience. Autodesk Instructables explains that you should start with clean Yukon Gold potatoes coated in olive oil and salt and bake them in the oven. In the meantime, heat the water to just before boiling. Place the baked potato in a bowl, pour boiling water over it, cover and let it sit for a few hours. Save the potatoes for another use, but keep the liquid handy.
Strain the liquid to remove potato solids and store in the refrigerator overnight. The next day, pour the liquid into the pan, add the potato starch and whisk. The mixture will eventually turn into a gel. When done, transfer the gel to a squeeze he bottle and heat the oven to 135 degrees Fahrenheit. On a parchment-lined baking sheet, squeeze the gel to the size and shape of potato chips and bake for 8-10 hours. Finally, fry the desiccated potato gel forms in a wok or deep frying pan over fairly low heat. The temperature is what keeps the chips from getting too dark. You are now free to eat it as is, with a dip, or (perhaps after all this work) with something equally beautiful and delicious.
