Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

large potatoes 

As needed:

 

salt

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.

Previous page