| 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.
