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Crispy Onion Potato Chips | Transcript of recipe by table diary 식탁일기

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식탁일기 table diary

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Ingredients

potatoes : 200g
玉ねぎ : 100g
水 : 50g
(A)タピオカでんぷん : 50g
(A)ベーキングパウダー : 2g
(A)塩 : 少々

Time required

55minutes

Procedure

1) prepare the potatoes 00:17
Peel the skin of the potatoes and remove the core.
cut into small pieces.
Place in a pot and add water (not listed).
Bring to a boil and heat until soft.
Drain and put in blender.
2) prepare the onions 00:55
Cut the onion into small pieces.
Put in mixer.
3) make the dough 01:03
Add water to the blender with potatoes and onions and mix finely.
Pour into a bowl.
Add (A) and mix so that there are no lumps.
4) 焼く 01:48
3を絞り袋に入れる。
クッキングシートを敷いた天板に丸く絞り出す。
上からクッキングシートを被せ、コップの底で押す。
オーブンで140度12分焼く。
温度を110度に下げて30分焼く。
5) 仕上げる 02:43
4の被せているクッキングシートを外す。
ナイフで底に敷いているクッキングシートから生地を剥がす。
容器に入れて完成。

Point

• Potato quantities are peeled weights.
・In step 2, cut the onions into the same size as the potatoes.
・If you don't have tapioca starch, you can use cornstarch instead.
・In step 3, add 10g of tapioca starch if the dough is too loose.
・Can be made without using oil.
・If you have leftover dough, you can chill it in the refrigerator and bake it the next day.
・Preheat the oven to 140 degrees.