Lemon Potato Chips Recipe
Chefs Carme Ruscalleda — Flavors of Spain. Total time: more than 2 hours. Difficulty: Average. Chef's Note: A delicious appetizer, easy to serve and present. Their crispy dry texture and lemony flavor make these chips irresistible. In collaboration with ICEX, Spanish Secretariat of Commerce and Tourism.
⏱️ Prep: 20 min
Ingredients
| 2 kg | Lemons |
| — | sea salt |
| 2 kg | potatoes, preferably Kennebec |
| — | olive oil |
Instructions
Preparation time: 20 minutes. Cooking time: 20 minutes + 48 hours dehydrating time. Drying time: 3 hours. Difficulty: Average.
Lemon salt
- Peel the lemons with an appropriate peeler, keeping only the zest with the white pith removed.
- Blanch these peels in boiling water with a little salt. Refresh in cold water and dehydrate in a 40°C (100°F) sterilizer for 48 hours.
- Chop the peels very finely, put them through a sieve and combine with the sea salt. Set aside in a dry place. (Proportion: 3 g lemon powder to 30 g salt.)
- Now you have lemon salt that is perfect for seasoning foods that require both salty and lemony flavours.
For the chips
- Cut the potatoes into thin (1 mm) slices. Place them in water and rinse 3 or 4 times to remove the starch. Dry well with a kitchen towel.
- Deep fry the potato slices in hot oil in a deep pan. Do not fry too many of the chips at once: keep them well separated. Drain and place on paper towels. Sprinkle with lemon salt. Dry for 3 hours at 90°C (195°F) for 3 hours.
In collaboration with ICEX, Spanish Secretariat of Commerce and Tourism.
Sommelier: Sommelier Alex Gallardo suggests a Fino Tio Pepe from Gonzales Byass. Dry and delicate, with true Palomino Fino character and a woody finish.