Oh Heavens: Lard-fried Potato Chips with Smoked Paprika & Scallions
You can never have too many side dish recipes, so give Oh Heavens: Lard-fried Potato Chips with Smoked Paprika & Scallions a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 148 calories, 4g of protein, and 0g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of scallions, pastured lard, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 8 minutes.
Instructions
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!)