These golden chips get their signature lightness and flavour from a short lactic acid fermentation. The result? Crisp outsides, fluffy insides, and a subtle tangy kick that makes them deeply savoury and naturally moreish. They’re fermented, plant-based, and a wonderful example of bringing real food to life—literally!
Takes 3 daysdays40 minutesminutes
Serves 4
Ingredients
1kgfloury potatoesMaris Piper or Rooster work brilliantly
1L4¼ cups filtered water
15g1 tbsp sea salt
Neutral oil for cookingrapeseed, sunflower, or avocado oil
To finish (optional but excellent):
Flaky sea salt
Fresh thyme or rosemary
Cracked black pepper
Plant-based aioli or fermented hot sauce for dipping
Instructions
Prep the potatoes
Cut the potatoes (leave the skins on if you can, as this boosts fibre) into chip or French fry shapes, about 1cm thick.
Rinse well under cold water to remove surface starch.
Ferment the chips (2–3 days)
In a large jar or fermentation-safe container, dissolve 15g salt into 1L filtered water to make your brine.
Submerge the raw chips fully in the brine. Weigh them down with a fermentation weight or a clean glass to keep them under the liquid.
Cover loosely with a lid or cloth and leave to ferment at room temperature for 2–3 days. You should see small bubbles and notice a lightly sour aroma by day 2 or 3. Fermentation begins breaking down the starches, improving digestibility and enhancing flavour, while adding a gentle acidity for extra depth.
Rinse and dry
After fermentation, drain and rinse the chips well.
Pat them completely dry with a clean tea towel—this step is crucial for crispness.
Cook the chips
Option 1: Air fry (healthier)
Toss the chips lightly in 15–30g (1–2 tbsp) neutral oil.
Air fry at 200°C (392°F) for 12–15 minutes, shaking halfway, until golden and crisp.
Option 2: Oven-bake
Preheat the oven to 220°C (428°F).
Spread chips on a parchment-lined tray, drizzle with 30–45g (2–3 tbsp) oil, and toss to coat.
Bake for 30–35 minutes, turning halfway, until crisp.
Option 3: Shallow fry (for maximum crunch)
Heat oil in a deep pan to 180°C (356°F).
Fry the fermented chips in batches for 3–5 minutes until golden.
Drain on kitchen paper and season straight away.
To finish
While still hot, toss the chips with flaky sea salt, chopped herbs, or cracked black pepper.
Serve with your favourite fermented ketchup, hot sauce, or plant-based aioli.
Tips
Don’t ferment for longer than 3 days or the chips may soften too much.
For a probiotic twist, serve with sauerkraut or kimchi on the side.
Save the potato fermentation brine—it’s packed with flavour and can be used to kickstart other ferments!