Hot Chips

Name: Hot Chips
Prep time: 60 min
Ingredients: 800 g Potatoes, (cooked, hot); 450 mL Full Cream Milk; 70 g Shape It Powder (or use Shape It Scoop, see notes); Salt and Pepper

Author: Bernadette Eriksen

Potatoes are cooked, puréed, and moulded, then oven-roasted to resemble crispy chips.

Category: Main Course, Side Dish

Keyword: Level 4 pureed dysphagia diet, pureed vegetables

Prep Time: 1

Servings: 1000 g

Print Recipe

Ingredients

▢ 800 g Potatoes, cooked, hot
▢ 450 mL Full Cream Milk
▢ 70 g Shape It Powder or use Shape It Scoop, see notes
▢ Salt and Pepper

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Large loaf Tin
Roasting tray

Ingredients

▢ 800 g Potatoes, cooked, hot
▢ 450 mL Full Cream Milk
▢ 70 g Shape It Powder or use Shape It Scoop, see notes
▢ Salt and Pepper

Instructions

Cook and Puree Food

Peel and cook the potatoes by boiling or steaming, until well cooked. Strain any liquid well.
Weigh ingredients.
Place cooked potatoes in a blender or food processor.

Activate Shape It Powder

Whisk milk and Shape It Powder into a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
Pour the Shape It mixture over potatoes and puree until smooth, scraping down sides as required. Season to taste.

Pour into Mould & Set

Immediately pour the potato puree mixture evenly into the prepared loaf tin. Cover with cling film or baking paper and refrigerate overnight.

Reheat and Serve

Preheat oven to 130°C conventional or 110°C fan forced.
Prepare a roasting tray by lining it with baking paper.
Cut the set potato mixture into chips around 8cm x 1cm, arrange them in the roasting tray, and brush or spray them with the colouring solution (see below instructions).
Cover the roasting tray securely with aluminium foil and bake in preheated oven until a safe temperature has been reached. Do not overheat and do not steam.
Transfer to plate.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Food Colouring Solution (per 100g):

Measure 10g yellow + 0.5g green + 0.5g red + 89g water
Mix together, pour in spray bottle for use or brush on with pastry brush.

Notes

Chef Tips:

This potato chip recipe is designed to be served hot.
Serve with vinegar, tartare, white wine or other flavoured sauce.