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    Would You Eat These See-Through Chips?

    By | Shine Food – Mon, Jun 11, 2012 12:42 PM EDT

    Photo courtesy of Lisa TrifiroPhoto courtesy of Lisa TrifiroBy Sam Dean , Bon Appétit

    Early June is a season of fullness. Leaves that budded in March sit thick on branches, and the summer sun is held at bay by roving bands of mile-high clouds. Even in the city, you can feel the pull of parks from three blocks away.

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    It's easiest, in this season, to see what Emerson might have meant by becoming "a transparent eye-ball," "uplifted into infinite spaces." When the air is just a few degrees off room temperature and a small breeze comes, it's easy to feel transparent, to let the day and the light stream through you unsnagged by heavy coats or sweaty backs.

    In that spirit, today's Kookery is kooky in its pursuit of transparency. Instructables user lmnopeas modified a recipe she picked up from a Vancouver chef to create Glass Potato Chips. They have the same taste and crunch as the opaque variety, but these chips are see-through. They are windows into the soul of the potato. They are very, very hard to make.

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    The process involves making a baked-potato broth, letting that cool for a night, then adding potato starch to create a potato gel which must then be formed into chip-shapes and fried. The amount of work and the simple beauty of the finished product make these seem closer to some kind of art than even the most elaborate haute restaurant dish could hope to be.

    The whole recipe is here, laid out step-by-step. Good luck, and may the force of Emerson be with you.

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