For: 4 people • Preparation : 5 minutes • Cooking time : 20 minutes • Difficulty : easy
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Ingredients
- Large firm-fleshed potato (Agria, Bintje, Samba): 500 g
- Pommery® wine vinegar: 12 cl
- Hibiscus flower powder: 8 g
- Hibiscus salt powder mix: 8 g
- Frying oil: 2.5 l
Recipe process
- Wash the large potato and dry it.
- Cut the potato into as thin a slice as possible using a sharp mandolin (be careful of your fingers).
- Rinse with water to remove starch. Drain.
- In a baking tray, roughly spread a first layer of potato slices and brush with the mixture of wine vinegar and hibiscus flower powder.
- Spread another layer of thin potato slices and brush again with the wine vinegar and hibiscus flower powder mixture.
- Repeat the operation.
- Cover with plastic wrap and leave to marinate for 30 minutes.
- Place the potato slices in the salad spinner and spin dry.
- In frying oil at 150°C, crisp the potato chips that have turned purple.
- Drain gradually on absorbent paper, seasoning with a mixture of fine salt and hibiscus flower powder.
