Potato Paper
A vegan, egg-white-free potato crisp: dried potato purƩe that turns into a transparent crisp once fried. Created by Mark Best, Sydney.
ā±ļø Prep: 20 minš³ Cook: 240 min
Nutrition
per per 300 g portion280
Calories
6g
Protein
51g
Carbs
5g
Fat
Ingredients
| 500 g | potatoes (e.g. DƩsirƩe) |
| as needed | salt |
Instructions
- Cook the potatoes until tender in salted water.
- Blend in a blender at medium speed until fully smooth. Season with salt and pass through a fine chinois.
- Vacuum-compress the potato purĆ©e to remove all air. Spread on non-stick sheets and dehydrate at 60Ā°C in a dryer.
- Once fully dry, peel off in large pieces and store in an air-tight container.
- Fry in vegetable oil at 160Ā°C just before use.
Serving suggestions: As a component in fish dishes (e.g. with bass grouper, pickled tomatoes and sea-parsley oil, or with salmon and asparagus), or as a crispy garnish for ceviche or an appetizer with garam masala and poached quail eggs.
(Makes about 1 kg.)