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Spook your Halloween guests with these glass potato chips

The Halloween fun doesn't have to end at the costumes. For your Halloween bash this year, lifestyle guru Laurin Sydney suggests you skip throwing out a bag of potato chips and instead create these creative glass-looking potato chips. Glass potato chipsFor the baked potato stock:8 Yukon gold potatoes½ cup of olive oil1 tablespoon kosher salt4 cups of hot water (simmering)For the baked potato gel

The Halloween fun doesn't have to end at the costumes. For your Halloween bash this year, lifestyle guru Laurin Sydney suggests you skip throwing out a bag of potato chips and instead create these creative glass-looking potato chips. 

Glass potato chips

Today

For the baked potato stock:

  • 8 Yukon gold potatoes
  • ½ cup of olive oil
  • 1 tablespoon kosher salt
  • 4 cups of hot water (simmering)

For the baked potato gel:

  • 4 tablespoons potato starch
  • 2 cups of baked potato stock

Wash the potatoes under cold water and dry with paper towel. Cut into the skin of each potato. Slice potatoes about one-fourth inch thick. Keep in mind that you will be using the stock to make the chips, not the potatoes. Toss the potatoes with one-half cup of olive and season with the salt.

Bake for 25 minutes at 450 degrees.

Remove from oven and place the baked potatoes in a bowl with four cups of hot water (slightly cooler than boiling temperature). Cover it and let it sit at room temperature for two hours.

Strain the mixture with a fine strainer, reserving the baked potato stock. Chill stock.

Put chilled baked potato stock into a pot and whisk in the potato starch. Continue whisking the starch and stock together and bring it to boil, forming a gel. Remove from heat. Try dry, spread the potato gel on a sheet of parchment paper. The gel should be about 3 millimeters thick.

Dry in the oven at 135 degrees for two hours until fully dry.

To fry, break the dried sheet into irregular pieces about the size of playing card. Fry these potato chips at 350 degrees until clear and crisp. Remove and place on paper towel, then season with kosher salt.