Originally posted by mudskipper
					
						
						
							
							
							
							
								
								
								
								
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The chemistry is explained by Kenji Lopez-Alt in his article How to Make Perfect Thin and Crisp French Fries - basically, it's all about the pectin methylesterase in the cell walls

But if you make your chips mega-thick then definitely err towards ten minutes rather than five
 
							
						



 
							
						 
				 
				 
				 
				
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