"CLEAR CHIPS" - Clear Glass Chips 

Happy to share!

You can get really creative using this process.

Thanks! 👍

Thank you!

Thank you for watching! 👍

Thank you!

Thank you!

Thank you so much! Appreciated! Cheers!

Thank you! Let me know once you try it!

Thank you! De nada!

Muchas Gracias! Fico feliz! Thanks for watching 🙏

👍👍👍

Thank you!

Sao diferentes mesmo, nova ideia.

You are welcome!

Feliz que gostastes!!!

Thank you!

That’s awesome! Please let me know how they turn out!

​@@HomeChefSeattle78u5

Thank you!

Thank you! Happy to share!

That very gratifying to hear! Glad you are enjoying the videos!

Hi there, I'm glad to listen you have enjoyed the channel. Always happy to share! Best of luck!

@@HomeChefSeattle Thank you for your quick response/message chef! HAHAHA today i'll spend my time to watch your videos. Moree videos to come pls! andd i hope you will not be tired to response my message/questions in your videos HAHAHAHAHA

@@pgnx5115 Fell free to ask whatever questions you may have!

Greetings from the Philippines too. I just discovered his chanel and got hooked. Thanks for wonderful videos. ♥️

Thank you!

Thank you 🙏

Thank you much! Appreciated 🙏🙏

Thank you!

Thanks! Please take a look at this video, I have some pictures on how I’ve used them. GARNISH IDEAS - Plate like a Pro ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TM33njYr39w.html

Thank you!

Grazie! 🙏

Muito obrigado Isiel! 🙏

Thank you!

Thank you 🙏

Thank you! Yes you should be able to keep them in an airtight container. 👍

They don’t need to be fried, frying just makes them more translucent. Any wet toppings will dehydrate start to soften them.

Thank you! You can really get creative with this technique!

@@HomeChefSeattle I'll try more versions of your glass chips! You are inspiring me☺

Thank you so much!

Thank you!

thank you!

Thank you!

Yes, it works with edible flowers and it is beautiful. Let me know how they turn out when you make them.

Thank you!

The flavor of the potato starch is very neutral, just a hint of potato so the added flavors are really the ones that pop.

I say experiment! Always experiment!

Interesting, please let me know how they turn out. 👍

Thank you! I'm not quite sure about the corn starch since I never tested it for this application. I'm just not sure the corn starch would create as clear of a gel as the potato does.

@@HomeChefSeattle thanks a lot for answering me🙏🏻🙏🏻🙏🏻

@@rokhsarehazizian4192 You are welcome!

I have only made them with potatobstarch, tapioca starch is a closer replacement. With corn starch the quantities may need to be adjusted and I’m not sure you will obtain as clear of a gel. Please let me now of you try it! 👍

Thank you!

Hi there, I’ve never tried using an airfryer so I would be able to tell if it would for sure work. Something to try. Thank you!

Identidade secreta!

The potato starch gel on its own doesn't have much of a taste, it is pretty neutral and it will take on whatever taste you add to it.

Similar to cornstarch

Thanks! Yes, they can be puffed up and the garnishes will stay within the rind chips, they will just not be as visible.

@@HomeChefSeattle Thanks for the reply! Just received some yuca starch and will try the recipe with yuca today... thank you!

Low temperature oven 175F 79C for 2-3 hours until completely dry. You can also use a dehydrator.

@@HomeChefSeattle thank you!

thank you!

Too cold of oil may soften the chips, oil needs to be hot enough to barely get the chips to start to pop and bubble but not too hot that they will puff up.

You should store it in an airtight container, they can be made a day or so ahead of time.

Potato starch works best for this recipe.

I have not made it with corn starch, but usually corn starch will be more opaque and not as nicely translucent.

Yes you could use a dehydrator with the nonstick mats.

Thank you

Potato or tapioca starches work best on achieving a clear chip. I have never tested the corn starch.

@@HomeChefSeattle Thankyou chef

I have never tried the corn starch for this application so I'm not quite sure of the results. Corn Starch tends to create a more "milky" gel so I don;t know if you would have the same translucent look.

@@HomeChefSeattle Okay thanks.

maybe extract straight from potatoes if the starch is hard to get around there.

the base is 2 cups of water and 4 tablespoons of potato starch, heat up to form a gel. Flavor with the pickle juice. Dehydrate at 175F oven until dry then quickly fry.

They will not work in a microwave.

It can be sun dried, but it will just take longer.

@@HomeChefSeattle , Thanks a lot 👍👨🏽‍🍳

Ola, quanto tempo ficou no forno para desidratar? Dependendo da espessura que foi espalhado pode levar mais ou menos tempo, mas deve desidratar. Uma vez que está seco ele deve desprender do papel manteiga ou da lâmina de silicone.

@@HomeChefSeattle olá, em primeiro lugar gostaria muito de agradecer por responder minha pergunta e usar o meu idioma , ficou em torno de 4 horas , pois bem vou refazer os testes com o ajuste da porção de cada chips de batata , posso ter feito muito grosso a porção , muito espesso . Abraço.

@@rodrigojacomini8716 Sem problema, qualquer duvida e so perguntar. Falo Portugues tambem, nasci e cresci no Brasil.

Hi there, all of the ingredients and measurement are always on the video description. Chips Base: 2 cups of water 4 tablespoons of potato starch Dill pickle chips: (add to the base) dill pickle juice Slice cornichon pickles Fresh dill Hunan Pepper Chips: (Add to the base) Pickles Hunan pepper and pickling juice Chopped scallions toasted peanuts

Je viens de traduire la trame sonore en français sans, je l'espère, trop de coquilles. La voici : Croustilles au verre J’ai déjà partagé ma recette de croustilles de patates/pommes de terre au verre. Celle-ci suit le même concept en incorporant une gamme de saveurs. Elle ouvre la porte à toutes sortes de possibilités et j’espère que vous pourrez utiliser votre créativité avec les saveurs que vous utiliserez. Les croustilles sont formidables et savoureuses, mais elles servent aussi à faire une superbe garniture qui vous permet de vraiment apparier leurs saveurs avec celles du mets. J’espère que ceci vous fera plaisir - allons-y ! Croustilles aux cornichons à l’aneth Pour les croustilles aux cornichons à l’aneth, commençons par trancher finement quelques petits cornichons à l’aneth. Je tranche d’autres cornichons à travers pour une version différente. Pour la base à croustilles, ajoutez deux tasses (500 ml) d’eau et quatre cuillères à table (60 ml) d’amidon de pomme de terre dans une casserole moyenne, bien fouetter pour les combiner. Ouvrir le feu et mélanger jusqu’à ce que le liquide devienne un gel. Je répartis le gel en deux car je fais deux versions différentes de croustilles. Pour parfumer la première, j’ajoute au gel un peu du jus des cornichons. Bien mélanger afin de tout combiner puis répandre le gel par cuillerées sur une plaque de cuisson couverte d’un tapis de soie anti-adhésif ou d’une feuille de parchemin. Ensuite, placez sur chaque croustille quelques tranches de cornichon ainsi qu’un peu d’aneth frais. Couvrez les cornichons d’une seconde couche du gel. Pour une version plus rapide, j’ajoute les morceaux de cornichons tranchés à travers et de l’aneth haché directement au gel. Ensuite, mettez-les au four chauffé à feu bas, 175º F (79º C) jusqu’à ce que les croustilles sèchent, soit à peu près deux heures. Croustilles aux piments du Hunan Pour la deuxième version des croustilles, je commence par trancher des oignons verts. Pour celle-ci, je mélange au gel des piments chinois du Hunan avec leur jus. Ensuite, j’ajoute aux croustilles quelques arachides (cacahuètes) rôti(e)s et les oignons verts, et hop ! je l’enfourne pour le déshydrater. Un coup les croustilles entièrement secs, retirez-les du four. Si l’autre côté est encore humide quand vous les sortez du four, renversez-les et retournez-les au four pendant un petit bout. On peut servir les croustilles telles quelles, mais si l’on les frit brièvement dans de l’huile à feu moyen, soit à peu près 300º F (150º C), cela les rend plus croustillantes et transparentes comme du verre. Les croustilles se cuisent rapidement dans l’huile. Aussitôt qu’elles commencent à éclater, elles sont prêtes. Si elles commencent à gonfler, l’huile est trop chaude. On peut saupoudrer les croustilles d’un peu de sel. J’espère que vous avez aimé cette recette et cette technique que je partage avec vous et je souhaite que vous utiliserez votre créativité en les essayant. SVP n'oubliez pas d’ajouter un « je l’aime », ajouter un commentaire, et de vous abonner pour d’autres recettes à venir. Merci d’avoir regardé.

Copia???

@@HomeChefSeattle copia de muchos otros chef... Esto es antiguo igual unos diez años. bueno chef....

Clear potato starch chips have been around for awhile yes, what’s different about these is the addition of different flavors.

@@carorosa4484 celoso. El en ningun momento dijo que fue invento suyo. Esto es una receta de como preparalo e hizo un excelente trabajo. Todas sus recetas son de otro nivel 👏🏾

Thank you!