Fermented Potato Crisp


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: 



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.