"CLEAR CHIPS" - Clear Glass Chips

[@Truetoself3838]

Almost 30yrs I’ve been a chef and I’m excited to learn new things like these! You are and inspiration! Thanks for making the profession so much fun chef!!

[@m.angelesp.7187]

Todo un artista!!!!Creatividad a tope!!!!! No me canso de ver tus vídeos.Enhorabuena!👌👌👏👏😍

[@HomeChefSeattle]

Muchas Gracias! Fico feliz! Thanks for watching 🙏

[@brianwhite1990]

Your videos are amazing! My daughter is home sick today from school. I showed her this video and we ended up making some. They're in the oven right now! We have the dill pickle ones going, and with the leftover potato we mixed in some red Thai curry. Hopefully everything turns out!

[@HomeChefSeattle]

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

[@nellyzapata1234]

​@@HomeChefSeattle78u5

[@barbaramartinetti3221]

Hold back the art teachers!!!!!! Fabulous idea......I'm thinkin Christmas, wintry decorations, tied on with thin ribbons.........

[@pgnx5115]

Out of nowhere i saw your channel chef andd im so thankful and blessed that you exist and sharing this. Im a college student and im taking a culinary. God bless to you from Philippines!💙

[@HomeChefSeattle]

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

[@pgnx5115]

@@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

[@HomeChefSeattle]

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

[@margarets4610]

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

[@cookie-dq6zj]

Every time you give us new and great ideas!

[@HomeChefSeattle]

Happy to share!

[@peterplantec7911]

These make great garnish. I've experimented with other additives. try olive bits and pimento, Asian chili sauce, chives, etc. This is a fun way to experiment. Thank you.

[@МаринаКириллова-в9ш]

Ооо! Какая у вас здесь красота! Надо попробовать приготовить.Желаю вам творческого вдохновения! Привет из России!

[@HomeChefSeattle]

Thank you so much! Appreciated! Cheers!

[@nelliborg9223]

Очень нравится, всё, что вы готовили . Спасибо.

[@HomeChefSeattle]

Thank you!

[@thealize808]

Love this. Gave me the culinary tingles.

[@HomeChefSeattle]

You can get really creative using this process.

[@vedved1550]

You are teaching me a lot...... You are my master

[@HomeChefSeattle]

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

[@anaurbaez1283]

Amazing 😻👏👏👏😋. Thank you for sharing this recipe 👏👏🥳🥳. A big hug☺️☺️.

[@HomeChefSeattle]

Thank you! Happy to share!

[@Whytho2000]

HOLY SMOKES THIS LOOKS AMAZING!

[@HomeChefSeattle]

Thanks! 👍

[@otmargreb6110]

Beautiful work. I'll try these for sure!

[@HomeChefSeattle]

Thank you! Let me know once you try it!

[@thea4091]

complimenti bellissime tecniche super maestro grazie per tutto quello che condividi

[@HomeChefSeattle]

Grazie! 🙏

[@julieowens7095]

Just beautiful. Now I'd just like to see ideas on how to use them as a garnish please.

[@HomeChefSeattle]

Thanks! Please take a look at this video, I have some pictures on how I’ve used them. GARNISH IDEAS - Plate like a Pro kzbin.info/www/bejne/in6WZKGgjtdmb9k

[@acnatali1]

Wowww!!! That's awesome!!!

[@HomeChefSeattle]

Thank you!

[@mizzpoetrics]

Wow! Those are beautiful! 😍

[@HomeChefSeattle]

Thank you!

[@anightingailslife8871]

Wow! So beautiful! I want to try these!!! To me they look like pickles stuck in ice :)

[@nathitoro2908]

Hi!! Brilliant idea, a couple of questions: 1. do they need to be fried? would they hold the same consistency and crispiness if only baked? 2. can you add some toppings, use it like a tostada? 3. how long do they stay crispy (if fried) and how do you storage them? Thanks!

[@HomeChefSeattle]

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

[@horizontbeskrajneinovacije6440]

Thank You...another great one

[@HomeChefSeattle]

👍👍👍

[@claudinhak]

I would try with lemon peels and very small tomatoes slices ♡ You are great ♡♡♡♡

[@HomeChefSeattle]

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

[@claudinhak]

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

[@germainemarkcastro972]

.man you are an artist and genius

[@HomeChefSeattle]

Thank you much! Appreciated 🙏🙏

[@embersash9204]

These are brilliant! Can’t wait to try! Thanks chef 🔥👌

[@juliogomez1359]

Buaaa.. Que locura.. Y belleza

[@ljtljt8551]

These look amazing!!! You are super talented. Can you make these the day before and store fridge/dry airtight? Thank you

[@HomeChefSeattle]

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

[@familyoffriends3041]

It's very good. I wanna try it, but can I use another type of starch or only needs potato starch

[@HomeChefSeattle]

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! 👍

[@earfdae]

I'm definitely going to try this for supper club!

[@konstantingovzbit925]

очень необычно и креативно!)))

[@HomeChefSeattle]

Thank you!

[@mariferpenilla8795]

Beauty! Can use for candy preparations too? i mean,with a fruit or something like this,is very present the flavor of the potato? thanks and congrats!

[@HomeChefSeattle]

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

[@anightingailslife8871]

I say experiment! Always experiment!

[@Maria-tj3dp]

super cool! nice idea!

[@HomeChefSeattle]

Thank you!

[@sp40eagles]

We do this in India with tapioca 👌

[@lisalee186]

Genius! Thank you.

[@HomeChefSeattle]

Thank you for watching! 👍

[@SapnaKumari-vq8kz]

Can I use an airfryer for the frying method? These glass chips look amazing, by the way.

[@HomeChefSeattle]

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!

[@claudiawalsmit4437]

Thanks for sharing Chef! How long in the oven and what temperature?

[@HomeChefSeattle]

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

[@claudiawalsmit4437]

@@HomeChefSeattle thank you!

[@Yeddorr_]

Beautiful!!!

[@HomeChefSeattle]

Thank you!

[@adairscodeler271]

ingineous, congratulations

[@HomeChefSeattle]

Thank you so much!

[@bantyjz]

Marvelous...

[@HomeChefSeattle]

Thank you!

[@rokhsarehazizian4192]

These are so cool👍🏻👍🏻👏🏻👏🏻. Can I use corn starch instead of potato starch?

[@HomeChefSeattle]

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.

[@rokhsarehazizian4192]

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

[@HomeChefSeattle]

@@rokhsarehazizian4192 You are welcome!

[@finarolo]

Superrrr genial. Gracias

[@HomeChefSeattle]

Thank you! De nada!

[@SunitaGupta-ju8dj]

New innovation of potato chips

[@HomeChefSeattle]

Thank you 🙏

[@ijazumar8107]

Can we use simple starch instead of potatoes starch

[@giovannibrunomix]

Hi Chef. If I use a dehydrator instead of the oven.. will it work?

[@HomeChefSeattle]

Yes you could use a dehydrator with the nonstick mats.

[@giovannibrunomix]

Thank you

[@omarelshazly547]

it is amazing ♡

[@HomeChefSeattle]

Thank you!

[@Valerie__22]

Hi Chef, how do you store these both before frying and also after frying? In the fridge? or pantry? airtight container or ?? How far agead of time can I make these for a party? Thanks so much

[@HomeChefSeattle]

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

[@irmagustia7656]

Chef how if i use corn starch instead potato starch? Thank before

[@HomeChefSeattle]

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

[@abhisheksingh4205]

Chef can we replace the potato starch with corn starch?

[@HomeChefSeattle]

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

[@abhisheksingh4205]

@@HomeChefSeattle Thankyou chef

[@sonyakalra3163]

amazing❤

[@yessi6802]

Can you use corn starch?

[@HomeChefSeattle]

Potato starch works best for this recipe.

[@familyoffriends3041]

How long can it stay without eating .. and how can I store it

[@tarekahmad9385]

Amazing 👌💞

[@HomeChefSeattle]

Thank you!

[@lisatiberi7448]

Incredible! Can somebody describe the flavor of the potato starch gel?

[@HomeChefSeattle]

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.

[@margarets4610]

Similar to cornstarch

[@emperorscotty]

im using pumpkin starch prob will turn out not clear but hey maybe a translucent orange, either way less calories than potato starch and way richer in vitamins.

[@HomeChefSeattle]

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

[@adairscodeler271]

engineous, cograts

[@jusciellealves2889]

Amei 😍. Gratidão

[@HomeChefSeattle]

Feliz que gostastes!!!

[@fabiolareal6065]

Excelente ❤

[@HomeChefSeattle]

Thank you 🙏

[@mateoascencio]

awesome! have you fried these until they become "rinds"?

[@HomeChefSeattle]

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

[@mateoascencio]

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

[@duncanjames914]

Can corn starch be used instead of potato starch? Thanks!

[@HomeChefSeattle]

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.

[@duncanjames914]

@@HomeChefSeattle Okay thanks.

[@VisordelTiempo]

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

[@thealize808]

Want to do something like this for tartare.

[@lithasotomayor5413]

How many time during the chios crunchy ?

[@pauloricardobruxel9621]

Diferente!👏👏👏👏

[@HomeChefSeattle]

Sao diferentes mesmo, nova ideia.

[@wildcoastcocktails209]

Thanks Chef!

[@HomeChefSeattle]

You are welcome!

[@paradithamaulidyawulandari4656]

I think i'm gonna try to make this with edible flower😍

[@HomeChefSeattle]

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

[@KavindhyaJayakody]

If we don't have an oven how can we dry?

[@HomeChefSeattle]

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

[@KavindhyaJayakody]

@@HomeChefSeattle , Thanks a lot 👍👨🏽‍🍳

[@21darkster]

When you are deep frying them, does the oil necessarily have to be at 300? or can it be colder like at 200 but I just cook it longer.

[@HomeChefSeattle]

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.

[@DevGpt2024]

Como eu não sabia dess canal?!

[@HomeChefSeattle]

Identidade secreta!

[@isielpolacovenancio6192]

Maravilhoso Parabéns

[@HomeChefSeattle]

Muito obrigado Isiel! 🙏

[@alisy2627]

رائعة تسلم يداك

[@chefyasser5683]

Nice 💖🌷

[@HomeChefSeattle]

thank you!

[@maxblay5308]

I'm sure you could do this with cornstarch if you don't have potatoes starch

[@Марина-ч9у1г]

👍👍👍

[@HomeChefSeattle]

Thank you!

[@AmoreMia-y5g]

❤🎉

[@HomeChefSeattle]

Thank you!

[@emelynkb2422]

What if I do it in the microwave?help:)

[@HomeChefSeattle]

They will not work in a microwave.

[@rodrigojacomini8716]

Olá chef , fiz a receita ficou em ponto de gel e foi ao forno a 80graus celcius mas grudou no papel manteiga e nao desidrarou como no vídeo, poderia ajudar ? Grato

[@HomeChefSeattle]

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.

[@rodrigojacomini8716]

@@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.

[@HomeChefSeattle]

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

[@natachaswinnen113]

😍👏👏👏👏😍

[@HomeChefSeattle]

Thank you!

[@amyhoang9140]

Beautiful creation! Please make the exact version of the onion, source cream potato chips fron UTZ, just without the preservative, chef.

[@cuisinemalikadz549]

🔔🔔🥰👈

[@عشقالربيع-خ5ن]

ترجم كل وصفاتك للغة العربية او فعل زر الترجمة حتى نفهم من فضلك ؟

[@malakmalak3349]

هل يوجد عرب هنا يطرجمو بالعربي المرحلة الأولى من هداالفديو الجميل لأن لم أفهم شئ بالإنجليزي

[@HomeChefSeattle]

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.

[@teresadoria8834]

👏🏼👏🏼👏🏼👏🏼😍

[@HomeChefSeattle]

Thank you!

[@natachaswinnen113]

Bonjour 👋,serait-il possible d avoir la recette traduite en français s.il vous plaît ??? Please Please 🥺🥺🥺merci merci beaucoup ☺️

[@ChristopherRayMiller]

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.

[@anylaufe]

❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@HomeChefSeattle]

Thank you!

[@durmusaliaydemir6478]

Chief, could you please add the measurements in writing.

[@HomeChefSeattle]

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

[@DVRC1964]

⭐⭐⭐⭐⭐

[@HomeChefSeattle]

thank you!

[@Chef_Tarifleri]

Please repice

[@Reeplay7]

Why eat this when you can eat rea potato chips?

[@Mafermbb]

no entendi ni madres

[@carorosa4484]

Copia

[@HomeChefSeattle]

Copia???

[@carorosa4484]

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

[@HomeChefSeattle]

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

[@infinityx89]

@@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 👏🏾

[@m.l.rendon7455]

Beautiful!!

[@HomeChefSeattle]

Thank you!