[1] He researched the starch content of different varieties of potato[3] and experimented with drying chips by microwaving, desiccating or even individually pinpricking them.

Blumenthal's recipe involves simmering the potatoes first in water[5] for 20–30 minutes until they are almost falling apart and have developed many little cracks across the surface,[6] at which point they are drained and as much moisture as possible is expelled by placing them in either a freezer[7] or desiccator machine.

Second, the cracks that develop in the chips provide places for oil to collect and harden during frying, making them crunchy.

"A single frying at a high temperature leads to a thin crust that can easily be rendered soggy by whatever moisture remains in the chip’s interior.

"[8] Other chefs, such as Joël Robuchon, had previously[verification needed] used such a method of cooking chips in simmering water before subjecting them to a two-stage frying.