Glass Potato Chips

8 Agria potatoes
High quality finishing salt
Sprinkle of SIDS CRAZY SALT
½ cup olive oil
4 cups water
4 tbsp potato starch
Fresh herbs
Squeeze bottle

Preheat oven to 190°C. Wash the potatoes in cold water and dry them on a paper towel.
Place the cleaned potatoes on a cutting board and make a slit into each one about 1 cm deep. Place the potatoes in a bowl and add SIDS CRAZY SALT, olive oil & salt. Toss to combine.
Place the potatoes on a baking tray and into the oven for 25 minutes.
Pour four cups of water into a pot and bring it to the temperature right under a boil.
Place the baked potatoes into a clean bowl and pour the hot liquid over them. Cover the top of the bowl and let it sit at room temperature for two hours. Remove the potatoes and save for another dish. Strain the liquid using a fine mesh strainer. Place the stock into an airtight container and chill, preferably overnight.
Potato Gel: Pour the chilled stock into a pot over medium high heat and add 4 tbsp of the potato starch. Whisk the mixture immediately. The starch will stick to the bottom a bit but continue whisking the starch and stock until the mixture turns into a gel.
Preheat oven to 57°C. Place a piece of baking paper on a baking tray. Pour the gel into a squeeze bottle. Squeeze the gel to form oval elongated shapes resembling potato chips onto the baking paper. They should be semi thick. If they are too thin, they will break when you fry them.( do a trial ) Place in the oven for 8-10 hours or overnight. You need the gel to be completely dry for this to work.
Glass Potato Chips: Pour vegetable oil into a wok or deep sauté pan. I wouldn't recommend using a fryer unless it has a really low temperature setting, because the chips will most likely burn. (I did a couple of test runs and when the oil was too hot. They lost their "glass" texture and resembled a fried pork rind)
Make sure the heat is on low/medium low. I recommend starting with the heat on medium low and then lowering the heat to low. Use a pair of tongs and dip one or two chips at a time into the oil. The chips are really delicate, but will stand up to being handled with the tongs, just be gentle. Turn them a couple of times. You will notice immediately the glass texture once they hit the oil. Be attentive and watch the chips. Once they turn a light golden amber they are ready.
Place them on a paper towel and sprinkle with salt.