Fermented potato chips from The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking (page 184) by Ian Knauer and Shelley Wiseman

  • duck fat
  • waxy potatoes

  • EYB Comments

    Can substitute pork fat for duck fat. Allow to ferment for 4 to 6 days.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steak tartare

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork fat for duck fat. Allow to ferment for 4 to 6 days.

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