Saturday, July 18, 2009

Mint potato chip

This is a crisp film made with mint puree, potato starch and water. So it is technically a mint potato chip, without the potato flavor.

The method requires making a mint leaf puree (by shocking it in boiling water spiked with ascorbic acid to stop oxidation, and then an ice bath to stop the cooking process. Squeeze excess water out and puree in food processor), cooking 5 parts water to 1 part potato starch (bring to a boil until the starch has thickened the water... simmer for 1 minute), and then stirring in the mint puree, spreading on a thin sheet of plastic and then drying in the dehydrator for at least 6 hours. You can further crisp it in a fryer on the pick up. Not overkill at all.

I wouldn't use it fried as a dessert garnish. I would just use it right out of a dehydrator. I used mint puree but you can skip it altogether and just use a flavored liquid instead of water (like apple juice or a tea or infusion... saffron would be a good idea too). You can sprinkle the film with other solid flavors and textures before you put it in a dehydrator (before it dries, otherwise it would not attach), like black sesame seeds, poppy seeds, pearl sugar, etc.

1 comment:

  1. Wow... I'm a lousy cook, but I sure love reading about folks who take food seriously and innovatively! Thanks a bunch for this blog. It's an eye opener (and mouth-waterer, too). :o)