Paprika chips
These paprika chips are nothing like the chips that come out of a bag, great fun to make your own paprika chips! Creation by Ollie Schuiling, Kasteel Heemstede* restaurant, Houten, the Netherlands. Makes 150g.
🍽️ Makes 150
Ingredients
| 150 g | floury potato, in large chunks | |
| 1 tbsp | 15 ml | paprika |
| — | olive oil | |
| — | sesame seed | |
| — | paprika |
Instructions
- Boil the potatoes with the salt and the paprika until the potatoes are thoroughly cooked.
- Blend with some of the cooking water until you have a smooth, gluey mass.
- Spread the mixture out thinly on silicone sheets.
- Dry for several hours at 90°C.
- When the potato is dry, immediately brush with olive oil and sprinkle with sesame seed and paprika. The potato sheet will now become transparent.
- Set aside to dry further and allow the paprika and sesame to adhere to the potato.
Serving suggestions:
- As a component in an amuse-bouche, e.g. with a crème of sweet pepper and avocado.
- As a crispy component in a dish with tuna, fennel, tomato, or aubergine.
- Serve with a dip of, e.g. airy vadouvan mayonnaise.