Flat potato crisps

A stunning preparation of potato that is not only crispy, but also creates a special effect on the plate. By using a Chinese mandolin you can get the most out of a potato.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 10 pieces.

Flat potato crisps

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large potatoes 

As needed:



Preparation method

  • Peel the potatoes with a vegetable peeler. 
  • Use a Chinese mandolin to cut the potatoes into long, thin ribbons. 
  • Rinse the starch from the ribbons and pat dry thoroughly with kitchen towel.
  • Deep-fry the ribbons to create neat, flat crisps. 
  • Drain the crisps on kitchen towel and season to taste with a little salt.

Serving suggestions

  • Dust the potato crisps with ras el hanout. 
  • As a snack, a crispy component in a salad, or as a crispy garnish in a composition. 
  • Serve as an appetizer, e.g. with saffron mayonnaise and chopped coriander.

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