Fermented potato chips
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
- 4 baking potatoes
- 2-4 leaves of cabbage (the leaves from the bottom of a cauliflower will do just fine)
- 3-4 liter/quarts of fat for deep frying
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.
Ingredienseryield: of , total: