US: Glass potato chips
This chip is stunning. It’s see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.
This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel. The first couple of steps are a breeze, but be warned - you must have patience to bring these to fruition. The last few steps require that you dehydrate the gel and then deep fry the chips in oil. But the result makes it worthwhile.
Source: laughingsquid.com
