After doing some research on molecular gastronomy recipes the most unique recipe I found was one on glass potato chips. These potato chips look transparent and shiny while still maintaining the same shape, texture, and shape of a regular potato chip.
To make a glass potato chip you first slice and bake potatoes in the oven. The next step is to pour hot water in a bowl containing the baked potatoes and let it sit for a few hours. A potato gel can then be made from heating the stock back up while adding potato starch. The gel can then be transferred into a squeeze bottle, and from there the potato chip shapes can be squeezed out onto parchment paper. The gel shapes should then be left out to dry overnight and harden. The final step includes frying the chips in vegetable oil. The chips can be eaten alone but are often paired with salmon or sea urchin when served at restaurants.
What I found so unique about this molecular gastronomy recipe is that no actual potato is in the final product. It’s interesting to me that just the stock and adding potato starch would be enough to mimic the flavor of regular potato chips. I also found it interesting that a molecular gastronomy recipe used such a simple food but can make it so intriguing. This is also a unique recipe that could be done at home easily since it does not require many ingredients or fancy cooking utensils.
Image provided by- https://www.bonappetit.com/recipes/article/glass-potato-chips-or-a-window-to-the-potato-s-soul