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.

Recipe Note

Shape It Conversion Chart

Shape It Scoop	Weight
Scoop A	1g
Scoop B	10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods.

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.