Paprika chips

These paprika chips are nothing like the chips that come out of a bag, great fun to make your own paprika chips!

Creation by Ollie Schuiling, Kasteel Heemstede* restaurant, Houten, the Netherlands.

Makes 150g.

Paprika chips

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floury potato, in large chunks




As needed:


olive oil

As needed:


sesame seed

As needed:



Preparation method

  • Boil the potatoes with the salt and the paprika until the potatoes are thoroughly cooked.
  • Blend with some of the cooking water until you have a smooth, gluey mass.
  • Spread the mixture out thinly on silicone sheets.
  • Dry for several hours at 90°C.
  • When the potato is dry, immediately brush with olive oil and sprinkle with sesame seed and paprika. The potato sheet will now become transparent.
  • Set aside to dry further and allow the paprika and sesame to adhere to the potato.

Serving suggestions

  • As a component in an amuse-bouche, e.g. with a crème of sweet pepper and avocado.
  • As a crispy component in a dish with tuna, fennel, tomato, or aubergine.
  • Serve with a dip of, e.g. airy vadouvan mayonnaise.

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