Fermented Potato Crisp

Ingredients

1kg puréed potatoes and 20g salt (that
     has been left to ferment in a sterile
     environment for a few days)

400g tapioca starch

Splash of water

Coconut oil


Ingredients provided by: 

 

Method

Combine puréed potato, tapioca starch and a splash of water to adjust consistency. Spread mixture thinly onto a silpat. Steam at 100°C and 100% humidity for 15 minutes in a steam oven.

 

Dehydrate at 45°C until just dry (no longer than a few hours) then fry in 180°C coconut oil until puffed.

 

Serve with shredded meat, vegetables or topping of your choice.


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