Glass Potato Crisps
My little Sous Chef, Jude Jude, and I have been holding an idea for a week and today was the day to make that idea a reality. We had seen this concept of making see-through potato crisps and decided we would make our own version. It was decided and it was down today. Potatoes were purchased. Potato starch was in the bag. And I roughly had the vaguest idea about what we should be doing with my Sous Chef to make this thing happen. How the bloody hell do you make potatoes see-through and seasoned and crispy? Read on. Read on.
Glass Potato Crisps
#BillWallaceFriendly to a degree as most of this you’ll have in your ‘pantry’ or kitchen cupboards. But absolutely not anywhere close to being #KnibbsyKiddleWagyuFriendly…
To make a little ‘side-plate’ of crisps you will need 1st to make your potato stock;
- 6x baking potatoes
- Sea salt
- Olive oil
And then do this – follow the ‘story’;
- Stab the spuds all over with a sharp knife;
- Throw the spuds in a big pot on the hob;
- Drizzle with Olive oil;
- Give a good pinch of sea salt;
- Cover the spuds with water – 1-2cm over the top of them;
- Bring to boil and then reduce to simmer for 30-40 minutes;
- Strain the spuds – making sure to keep the ‘water’ in a saucepan as this is your potato stock;
- Keep the spuds for some other dish – they have released their flavour and starch for you, so say thank you!
- When the potato stock has cooled a little pop it back onto a low heat;
- Add in 8 or so Tbsp of potato starch whilst continually whisking – see the Sous Chef above on exactly how to do this;
- After about 5-10 minutes this will start to thicken to a ‘glue-like’ consistency as below.
And here comes some proof of the outcomes… AMAZING!!! I love what Jude Jude and I made today. We took a potato, and we made soup. We turned that soup to a gel. We baked that gel into a see-through glass-like potato crisp. Holy cow. We amazed ourselves today.