Like a bite of crisp and smoky bacon, each chip fills your mouth with the lovely, smooth old-school flavor of pastured lard spiked with smoked Spanish paprika. A one- to two-day fermentation reduces starch in the chips, making them ultra-crispy while also reducing the formation of acrylamide – a cancer-causing chemical naturally found in starchy fried foods like potato chips and french fries.
Slice the potatoes as thinly as possible (no thicker than 1/32-inch) using a mandolin. If you don’t have a mandoline, get one; they’ll cut smoothly, thinly and more uniformly than the best knife and are essential in preparing many dishes, not just homemade potato chips.
Toss the potatoes into a large mixing bowl with starter culture and water, to cover. Allow the potatoes to culture in the water for one to two days at room temperature.
After one to three days of fermentation, drain the potatoes and rinse them well. Pat them as dry as possible with a kitchen towel.
Melt lard in a frying pan over a moderately high flame.
Fry potato chips, in small batches so that the chips float freely in the lard and turning as necessary, until crispy and cooked through – about two minutes.
Drain the homemade potato chips on a kitchen towel, wait a minute or two and then return them to the frying pan for another thirty to forty-five seconds per batch. Remove them with a slotted spoon and drain them again.
Season with sliced scallions, Spanish paprika and unrefined sea salt.
Serve these homemade potato chips immediately or store in an airtight container at room temperature for one to two weeks (if they last that long!)
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