Fermented potato chips
Prep 20 min Total 96 hr 50 min
This is an even better version of potato chips. They fry better. They taste better. Just slightly acidic and mildly salted all the way through. It is basically the same recipe as regular potato chips. The only difference is that they are fermented before cooking. Basically like homemade saukraut is made
Fermented home made chips © kvalifood.com
Ingredients
- 4 baking potatoes
- 2-4 leaves of cabbage (the leaves from the bottom of a cauliflower will do just fine)
- 3-4 l/quarts fat for deep frying
- salt
Directions
Slice the potatoes.
Put them into a container.
Top up with water.
Add 2% salt of the combined weight of water and potatoes.
Cover with the cabbage leaves. Both to start the fermentation and to prevent the potatoes to come into contact with the air.
1-1½ day on the kitchen table. 2½-3 days in the refrigerator. 4 days total.
Rinse, dry and deep fry them. Like regular potato chips.
They are really good. And amusingly enough they don’t burn as quickly as regular chips, so they are easier to fry correctly.
http://www.youtube.com/watch?v=MnLQVW5kPFU
You can see how to fry the chips in my other recipe video.
http://www.youtube.com/watch?v=vt988tGi8v8
See Also
Homemade potato chips
Pan Fried Potatoes - Cottage Potatoes
3 bean salad - Boat trip on the Spree - Superbooth 18 - kvalilog_4
Green potato salad
Basic Soup - juliennesuppe - Minestrone - Vegetable Soup
