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!
Clean and sanitize all surfaces, utensils, and equipment.
On a mandoline set to 1/6th thickness, slice all the potatoes.
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 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.
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 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.