Lacto-Fermented Potato Chips

Lacto-Fermented Potato Chips with Beet Tartare

Lacto-Fermented Potato Chips with Beet Tartare


Lacto-Fermented POtato Chips

From The Farm Cooking School: Techniques and Recipes that Celebrate the Seasons
Makes about 4 cups of chips

We’ve let these ferment for between 4 and 6 days before frying them which produces a mild sourness and slight funk. It you don’t have 4 days to wait around, you can make regular potato chips with the same frying method. The lower than usual oil temperature removes more moisture as the potatoes cook a little longer than in hotter oil, resulting in a crisper chip.


Kosher salt
1 pound waxy potatoes, such as; Yukon Gold, or Red Bliss
About 2 quarts rendered duck or pork fat or vegetable oil

Combine 2½ tablespoons of salt with 4 cups of warm water in a crock or large bowl. Thinly slice the potatoes on an adjustable blade slicer such as a Benriner, then place them in the brine. Place a plate on top of the potatoes so they are completely covered with the brine, then let ferment at room temperature for 4 to 6 days. The longer they ferment the more sour they will become. Drain the potatoes and pat them dry between clean kitchen towels.

Heat about 1 inch of the fat to 300°F in a medium pot. Fry the potatoes in about 6 batches until they are golden and crisp, about 5 minutes per batch. Transfer the chips to a paper towel-lined baking sheet. There is no need to sprinkle the chips with salt, they will be seasoned by the brine. Bring the oil back to 300°F between batches.