Cloud chips: how to make the perfect treat every time!

published on 3 October, 2020 at 09:44
Guaranteed they won't last long! 

INGREDIENTS
150g potato
150g (1 1/6 cup) Tapioca Starch
½ tsp salt
1½ tsp sugar
¼ tsp pepper
1 tsp chicken stock powder
1 tsp oil
90ml (3/4 cup) water
 
METHOD
  1. Clean potato and cut it into cubes, steam until tender for about 12 minutes.
  2. Mesh potato while it is still warm. Add in salt, sugar, pepper, chicken stock powder and oil, mix until well combined. Mix in tapioca starch, knead until well combined, add in water and knead until a smooth dough is formed.
  3. Roll dough into a log. Wrap the long log of dough with cling wrap and keep refrigerated for 1 hour.
  4. Bring a pot of lightly salted water to boil, cook the potato log over medium heat for 25 minutes, let it cool and refrigerate for 12-24 hours.
  5. Cut it into thin slices and dry it for 8-12 hours. Fry in hot oil.
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