Andrea Selvaggini
| 450 g | Sweet potato |
| 250 g | Potato |
| 400 g | Water |
| 70 g | Maltodextrin |
| 70 g | Isomalt |
| 35 g | Glucose powder |
| 14 g | Corn starch |
| 5 g | Salt |
| 15 g | Squid ink powder |
Peel and dice the potatoes. Cook with water, isomalt, corn starch, glucose, and salt over low heat until soft.
Blend with maltodextrin until smooth, cover, and let rest overnight.
The next day, blend in squid ink, spread the mixture using a stencil, and dry at 70°C for 30 minutes.
Spray a Moldpat with oil, bake the chips at 135°C for 7 minutes, then shape while hot using a heat gun and a Ribble Disc Press.
This silicone pressing mold, in the shape of a Ribble Disc, is made of 100% food-grade silicone. The mold consists of two parts that fit together precisely, each with a diameter of 7.8 cm and a height of 2 cm per half. The stencil is not dishwasher safe—we recommend rinsing with lukewarm water (40°C) without using any cleaning agents.
