Begin by peeling the starchy potato. Then slice it in small even pieces. This results in an even cooking. Now submerge the potato in cold water and season it with salt. Boil the potato till fully cooked.
Once cooked drain the water and set the potatoes aside for later.
Then cut the shallot in half, clean it and cut it in thin slices. Now add a drizzle of oil to a pan and start softening the shallot. Do this on a low heat to prevent color from forming. You only want to soften and not caramelize.
After that measure 50 grams of the softened shallot into a blender and also add the milk, the smoked paprika powder, the isomalt sugar and the salt. Now blend it till smooth.
Once smooth add 110 grams of the boiled potatoes and blend it for a couple more seconds. Don’t overmix it, otherwise the mixture gets to sticky and gluey.
Then pass it through a fine sieve and press it through with a spatula or ladle. After that spread it on a silicon sheet using a stencil and level it with a pallet knife.
Now remove the stencil and dry them at 70 °C for around 3 hours.
Once dry take them off the sheet and deep fry them at 160 °C till the crisps stop bubbling. This takes between 10 and 20 seconds.
Then directly place them on a press and shape them with the top part. Now let them cool down and they’re ready to be served!
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