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Fermented Potato Chips

June 1, 2021Cole Whitney
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AmylaseBeginnerKraut Source LidMalt Vinegar PowderN-Zorbit M

Tired of homemade potato chips that get overly brown and taste burnt before they get crispy? This recipe uses amylase and good old fashioned fermentation to get rid of any excess starch and sugar in the potatoes so they are crispy, light, and delicious. Dusted with our malt vinegar powder they make the perfect homemade salt and vinegar chip just in time for summer!

Ingredients

  • Fermented Potato Chips:
  • 1 Russet Potatoes, Peeled
  • 2g (½ tsp) Amylase
  • 20g (1 tbsp + 1 tsp) Salt
  • 500g (1 pint) Water
  • 1 Sprig Oregano
  • 5 Cloves Garlic, peeled and crushed
  • 1000g (1 quart) Neutral Flavored Oil
  • Malt Vinegar Powder Dusting:
  • 10g (1 tbsp) Malt Vinegar Powder
  • 5g (1tsp) Fine Salt 
  • 10g (½ cup) N Zorbit M

Equipment

  • Sanitized Mason Jar 1 Quart
  • Kraut Source Lid
  • Mandoline

Timing

Active Time: 20 Minutes

Total Time: 7 Days

Yield

2 servings

  • Prepare Potatoes

    Clean and sanitize all surfaces, utensils, and equipment.

    On a mandoline set to 1/6th thickness, slice all the potatoes.

  • Fill Mason Jar

    Add the potatoes to a mason jar and add the amylase. The amylase will help quicken the fermentation process by converting the starches to sugars.

    In a separate bowl whisk the salt into the water until it has all dissolved.

    Add the garlic and oregano to the jar.

    Pour the brine over the potatoes and fill the jar, leaving about ¾ inch of space at the top.

    Place the kraut source lid on the mason jar and fill the well with some fresh water.

  • Mix Chip Dusting

    Mix together the malt vinegar powder, salt, and maltodextrin. Once mixed, place the powder into an airtight container and seal until needed.

    Allow the jar to sit in a cool place for 7 days. If you see any mold or yeast growth on top of the water, discard immediately and start over.

  • Prepare Chips for Frying

    Pre the heat the oil to 350°F.

    Remove the potatoes from the jar and pick them out with tongs. Save the brine and you can use it for another batch of potatoes.

    Dry the potatoes on a bed of paper towels until the oil is ready to fry.

  • Fry Chips and Serve

    Fry the potatoes until they are crispy, they will not brown because the sugars and starched have all been fermented.

    Let them cool on a bed of new paper towels for 1 minutes.

    Toss the potatoes in a bowl and sprinkle them with the malt vinegar dust.

    Serve immediately.

Summary
recipe image
Recipe Name
Fermented Optato Chips
Author Name
Modernist Pantry
Published On
2021-06-01
Preparation Time
0H20M
Total Time
20D0H
Average Rating
3.51star1star1star1stargray Based on 3 Review(s)

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Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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