Blue Spirulina Glass Chip
Recipe courtesy of Matt Maryjanowski, Executive Chef, Brook-Lea Country Club (Rochester, N.Y.)
- Whisk potato starch to chilled liquid in a sauce pot. Turn on medium-high heat and whisk until it reaches a thick and gooey consistency. Remove from heat.
- Line sheet tray with Silpat. Spoon the mixture onto the Silpat into circles, about a 1/4-inch thick and 2.5 inches in diameter.
- Preheat oven to 175°F. Place in oven to dehydrate chips for 2.5-3 hours.
- Once done dehydrating, they should be crispy. Remove from Silpat and deep-fry each chip in 300°F oil for a split second. This will enhance the clearness of the chip. (Chef’s Note: If oil is too hot or you fry for too long, the chip will puff up.)