We Made Transparent Potato Chips


hello and welcome to another video today

we're gonna be venturing into the land

of voiceless Facebook food tutorials

you've seen them they feature top-down

shots they have a lot of fast sped up

pouring and mixing and no taste tests to

even validate whether or not making

these really really long recipes is

worth it one recipe in particular that I

saw on my feed the other day caught my

attention transparent potato chips this

thing is pretty Dern Verrill and I

understand the intrigue how can potato

chips possibly be transparent but after

looking at the recipe briefly it seems

like they basically soaked potatoes in a

bowl of water to get the taste and use

that water to make transparent chips and

they do look cool but the question I

have before this video autoplays again

is how do they taste

we're gonna whip up a batch of these

transparent potato chips and try them

out alright let's start cooking

ok to start off we're gonna get to what

is called like a potato stock which is

basically like that like potato bath so

we're a make our potato bath house first

by taking the potatoes cleaning these

off and then slicing a 2-inch cut into

each potato the idea is that I have a

little bit of a hole in these guys so

when we bake them the potato juices can

come out or make them like potato

teabags in some ways so now we're going

to take these potatoes and put them into

this mixing bowl and then we're

basically going to lather them in oil

you don't have to massage them but I did

all right so now I'm going to lay them

out onto this baking sheets and then

salt them I feel like they're gonna end

up being like salt delivery devices oh

my god so these potatoes are extremely

thoroughly salted the next step now is

to bake the potatoes so once you've got

the potatoes baked and the bath water

heated you start dunking them in to let

them marinate is marinate the word would

you say bask like sunbathe but in hot

water regardless we're gonna let them

sit in there for two hours and then

we'll have our potato stock all right so

it's two hours later taken out off oh

that is steeped so we're gonna do right

now is we're gonna strain this potato

stock so all we have left over is like

that potato water and then we're gonna

let that cool overnight so we can make

our glass or transparent chips tomorrow


ten and uh Dan ant is a room the fridge

yes I'm putting it here underneath the

open cat suits but one benefit from this

recipe though is bonus potatoes well it

does like a sort of soggy potato so it

is the next morning our potato stock is

chilled we're to take that out mix it

with some corn starch and that's gonna

make our potato gel it does smell like

taters man I think you're ready for

potato jelly I don't think you're ready

for potato jelly yeah that looks control

that does not look like something you

like to eat we're gonna pour the gel

into a squirt bottle to start prepping

our chips this is how we reform our

chips we're just going to shoot them out

that looks like a tear drop man that

looks like you could pick up a

transmission chip I got to be honest and

basically you just keep squirting until

you're out of juice

turns out we had a lot of juice so we

ended up making a lot of chips I am

curious though I got like a little

droplet over here I want to see what it

tastes like does it taste like a lot

it's kind of like the aftertaste of

potato after filling up this first

baking sheet we still had a lot left and

so for our second batch we decided to

try some fun shapes yeah the smiley face

chips this guy's a little goofy looking

how do I make a Pringle so after our

second batch we still had some gel left

so I decided to use the rest to make a

giant chip I got to get the parchment

paper to weigh down just a little bit

the key is here is to make sure that we

use all of it but also that we don't run

out of it short of a full chip

it's like chip Pangea you know it's like

the predecessor of all chips one chip to

rule them all and in the darkness crunch

them I think we have enough oh my


well there we go

so did I make it nice okay that's that's

the perk is having a big sink so we have

three batches of potato chips the giant

one one that has like some other designs

in it and just the standard beginner one

normal one personally made so we're

gonna put those into our oven for like

two to four hours or until the potato

chips Harden

this is probably straight up like the 24

hour mark so it's been a long one so

it's about to be night and the chips

seem like that they are almost finished

but the final step before we're done is

we're going to take them out we're going

to fry them and then we're ready to eat

them but it's pretty late right now so I

think that we're gonna leave them in

here and tomorrow morning we'll take

them out Doucette frying and do also set

tasting this is taking a really long

time it's been in there for like eight

hours and 135 what cooks at 135 so it's

gonna be like a 48 hour recipe dude one

second in the facebook video just go

Xion comes right out a lot of effort if

these things don't taste good then do

not make up it looks like a snail just

trailed over your paper and left that

behind disgusting okay so it's the next

morning so we're going to take our

potato chips out of the oven take a look

at them it doesn't look pretty but it

looks like those could be chips

especially with some additional frying

so it looks like the giant potato chip

has not fully parted in the middle so

we're gonna put it back into the oven

now for a little bit longer and see if

we can't get it to fully hardened as for

the other ones let's take them off the

baking sheet get ready to fry them look

at that it's almost like gold remember

when he's like eating like the things

from his head they do look a little bit

like ruffles I think because the

parchment paper was a little bit crinkly

they have like some natural waves to

them that's the clear potato chip dude

that's his name you have gingerbread man

and clear potato chip dude right there

you got the Cyclops chip here and then

not Cyclops chip okay so Sofia has

rejoined our cooking efforts even though

she hasn't been careful no I don't know

what's happening we do have these

transparent potato chips right here that

we can start to fry up keep one so you

can taste what it tastes like unfried

though oh


crunchy you can hear it it tastes like

sweat here is the moment of truth you

ready oh wow I was not expecting that

lost a little bit of its transparency

right there it looks like a clamshell

alright since that one turd puffy I want

to see if I should leave it in for

longer maybe it needs to fry through the

white these look like real potato chips

yeah they're not transparent but they

smell tasty so we're gonna jump into

tasting them in just a second we have

one more to fry up which is this person

one who's gonna do a high dive in they

hit the side of the pot but you get

stick the landing and it's coming out to

look like a pretty good potato chip I

got to say that's him upside-down anxa

looks a little bit like a like a bunny

rabbit so I'm not sure we fried these

right but before we try another frying

technique let's taste them Cheers

all right that tastes like ice more it's

good there is a marshmallow vibe to it

yeah I think it also kind of tastes like

the very outer rim of a fried egg oh

we're like if you like leave any eggs

behind yes on the pan and it gets that

kind of burn I'm gonna try turning down

the burner just a little bit because

maybe the pots too hot by let's do this

this is a less hot frying pot all rights

not just sizzling up immediately let's

see we're gonna take it out

oh my god that might have worked good

it's interesting that they're like lower

temperature worked better I feel like

the theme of this video is like cook it

in a lukewarm environment are you ready

taste test ah alright cheers Cheers it's

a little chewy it's not super crunchy or

crispy it kind of reminds me of

Listerine strip you know when you first

put them in they start to melt then if

you start to chew them they change their


yeah I really enjoyed they're like

really fried ones it tasted good it had

a good texture this one is still salty

like it doesn't taste bad but the

texture is not very enjoyable before we

call it quits though we do have our

giant chip which we now know how to fry

so we are going to check in on our giant

chip in like a couple of hours but I

think we've gotten to the point where

you can say we've made clear potato


those were definitely clear they're

definitely made out of potatoes and they

were in the shape of chips so yeah it's

a clear potato chip fast-forwarded and I

think our clear potato chip is just

about hardened in the oven we get one

shot at this

oh it's so fragile it wants to break we

lose a little pieces here and there but

that's what we need to do they're just

that chip off the old block so what this

giant chip is like the mothership

mothership oh okay

that is our giant clear plastic potato

chip are we seriously eating with all

that paper um no we're gonna try it

though we're basically hoping right now

that the fryer will take the paper off

that's our best shot right now

yes go for it wow look at that paper

let's try to take it out video oh that

is a giant potato chip it's so

questionable okay let's see if we can't

get the rest of the paper off now that

it's all oiled up so this is about as

far as we could go there's definitely

some leftover paper on that just like

fused together it's like never coming

off yeah it's kind of like a shower

curtain so we're gonna salt this ship up

and with that I'm gonna take a bite

we're at will lady in the traffic that

is better than the other ones that look

like this I think because it's thinner

it's got more of a crunch are you need

the paper I want to try it this is


well you can't buy to the paper huh face

about the same so before we call it

quits I say we're gonna heat up the oil

so we actually get into that really hot

temperature and making that super fried

version that tastes a lot better

let's see how that tastes real quick

that is not clear anymore

that looks amazing there's like a giant

starfish okay I'm gonna feed it right to

yourself ready we're going in that's the

paper side shoot yeah awesome

it tastes really good that's awesome so

overall I'd say that these chips really

aren't worth all the time their facebook

virality does not equal quality taste

that's said yeah I would say in general

like the amount of time that it took you

to actually make these versus the amount

of time that was portrayed in the actual

Facebook video it's sort of crazy I

think it's probably like a 100 to 1

ratio of time yeah and the flavor

probably not worth it although I am very

proud of this giant potato chip I want

to keep eating this I'm not convinced if

he it doesn't like the paper like

they'll get a face that's gonna stop

eating cuz there's paper on it how you

Steve candles as a child okay get out of


so what we're gonna do is when this

video goes up we're gonna open a room on

next beat and we're gonna tell your guys

suggestions to fry different things in

the wok could be Oreos could be

creamsicles could be anything you guys

choose and we're gonna make those with

your suggestions and even if this video

didn't just go up you can still click

that link and watch our next meet room

after the fact it will still be there it

will not disappear and you can see us

fry stuff and hopefully not injure

ourselves or anything or anyone else

definitely the latter so the length of

that will be in the description below

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