Gastronomixs

Paprika chips

Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.

Paprika chips

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Ingredients

150

g

potato, floury, in large chunks

1

tbsp

paprika

 

 

sesame seed

 

 

salt

 

 

olive oil

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 composition with tuna, fennel, tomato or aubergine.

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