Fermented chips

A unique preparation for the ever-popular chips! In this preparation you make chips with the addition of the tangy aroma of sauerkraut. 

Makes 1kg.

Fermented chips

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potatoes (floury)




As needed:



Preparation method

  • Peel the potatoes and cut into thick chips about 2cm wide and 8cm long.
  • Sprinkle evenly with salt.
  • Transfer to a vacuum sealer bag and pull vacuum.
  • Ferment the chips at room temperature for at least two days.
  • Remove the chips from the vacuum sealer bag and pat dry.
  • Deep-fry the chips for fifteen minutes at 125°C to allow the outside to crisp slowly while the inside remains soft.
  • Set aside to drain and refrigerate until use.
  • Deep-fry again at 175°C just before serving until golden brown and crispy.
  • Season to taste with salt.

Serving suggestions

  • As a side dish for fish and chips.
  • As a side dish for traditional Limburg beef stew (zuurvlees).
  • As a garnish in a composition with kimchi, deep-fried onions, and Sriracha mayonnaise.

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