Tomato chip

Creation by Karlos Ponte, Restaurant Taller, Copenhagen, Denmark.

Makes 400 grams.

Tomato chip

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tomato paste



tapioca starch

Preparation method

  • Combine the ingredients to form a dough.
  • Roll out the dough in between two plastic films and steam for fifteen minutes.
  • Allow the cooked dough to cool and then transfer into a dehydrator for twelve hours at 60°C.
  • Store the chips in a cool, dry place until ready to use.
  • Fry the chips in 190°C oil for two to three seconds until they puff up. Season with the tomato powder.

Serving suggestions

  • As part of a composition, e.g. with lobster components, blood sausage purée, onion broth and tomato powder.
  • Delicious as part of a amuse with feta, cucumber, and olive.
  • Work great in a composition with langoustine, pork belly, and bell pepper.

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