en
1 Beet Chips
Proteins – 100g.
Butter – 50g.
Flour – 80g.
Beetroot powder – 3g.
• We punch all the ingredients in a blender until a smooth dough is obtained. We distribute it over the mold for chips and remove the excess with a spatula. Bake at 150C for 7-8 minutes. Carefully remove from the mold, let cool and grab. Store in an airtight container with silica gel.
2 Potato Curry Chips
Sweet potato puree – 500g.
Yellow curry paste – 20g.
Xanthan gum – 2g.
Isomalt – 90g.
• In a saucepan, mix all the ingredients, except xanthan, and heat almost to a boil, stirring so that the isomalt is completely dissolved. We start punching in a blender and pour xanthan into the resulting funnel. We break through until it is fully turned on. Then rub through a fine-grained sieve. Cool and vacuum for storage.
• We distribute the cooled dough with a spatula into silicone molds for curly chips. Bake at 90C for about an hour or until completely set.
3 Chips with olives
Potato flakes – 50g. (dry mashed potatoes)
Grated parmesan – 5g.
Powdered olives – 15g.(dried olives, punched into powder)
Vegetable ash – 2g. (From burnt potato peels or leeks)
Salt and pepper to taste
Water or broth
• All powders are punched together in a cutter. Without stopping, slowly pour in the water until the texture of a not too thick puree is obtained.
• We distribute it over the mold for chips and remove the excess with a spatula. Bake at 150C for 8 minutes. We take it out, let it cool a little and carefully remove it from the mold. Store in an airtight container with silica gel.
4 Chips with paprika
Proteins – 100g.
Butter – 50g.
Flour – 80g.
Sweet paprika – 3g.
• We punch all the ingredients in a blender until a smooth dough is obtained. We distribute it over the mold for chips and remove the excess with a spatula. Bake at 150C for 7 minutes. Carefully remove from the mold, let cool and grab. Store in an airtight container with silica gel.
5 Classic Dough
Flour – 150g.
Proteins – 200g.
Butter – 60g., softened
Sugar – 50g.
Vegetable oil – 60g.
Salt – 10g.
• Using a silicone spatula in a bowl, mix room temperature butter, proteins, sugar, sifted flour until smooth. Then we turn on the vegetable oil and salt until a smooth dough is obtained.
• We deposit the dough from the pastry bag over the forms in the mold and distribute with a spatula, removing the excess. Bake at 170C for 12 minutes. Store in an airtight container.