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a photo of Fermented Fries (Crispy, Tangy, Plant-Based)

Fermented Fries (Crispy, Tangy, Plant-Based)


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 days 40 minutes

Serves 4

Ingredients
 

  • 1 kg floury potatoes Maris Piper or Rooster work brilliantly
  • 1 L 4¼ cups filtered water
  • 15 g 1 tbsp sea salt
  • Neutral oil for cooking rapeseed, 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!
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