Potato Bubble Chips | Pomme Soufflè | How Tasty Channel

Amazing crispy Potato Fries Chips in Bubbles shape! These Pomme Soufflè puffed perfectly when deep frying and become incredibly crunchy and crispy. The best potato party treat! ► POTATO CHEESE BALLS: 🤍bit.ly/3tt5Xbu ► POTATO CHEESE PANCAKES: 🤍bit.ly/3tK0oFu ► POTATO SPIRALS: 🤍🤍youtube.com/watch?v=ndQ83VeoTuY ► POTATO CHEESE TRIANGLES: 🤍bit.ly/3wWGI2y ▶ PARMESAN TORNADO POTATO: 🤍bit.ly/2LaW3pI Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK: 🤍🤍facebook.com/HowTastyChannel INSTAGRAM: 🤍🤍instagram.com/howtastychannel PINTEREST: 🤍it.pinterest.com/howtastychannel For the Video Gear and Baking/Cooking Tools used in this video: 🤍🤍amazon.com/shop/howtasty DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through this links, you pay the same price and How Tasty receives a small commission. This help supports the channel and allows me to continue to make videos like this. Thank you so much for your support! - INGREDIENTS: Potatoes Cornstarch 1 egg white Penaut Oil for deep frying (or other vegetable oil) Salt INSTRUCTIONS: 1. Well wash your potatoes and cut them in very thin slices (1mm) using a mandoline. 2. Absorb the potato slices starch excess using a paper towel. 3. Sprinkle some cornstarch on top of half potato slices and remove the starch excess with a brush. 4. Brush a generous amount of egg white on top of the remaining potato slices. 5. Match two slices (one with the cornstarch and the other with the egg white) facing each other: the side sprinkled with cornstarch will face the side brushed with white egg. 6. Press the two matched slices to seal them together. 7. Cut a small circle (or a square shape, it's up to you) in the center of every matched slices: be careful to cut out the potato skin. 8. You'll get skinless potato circles made of two potato slices matched together. 9. Heat the frying oil over medium-low heat until very hot (it's ready when the handle of a wooden spoon will bubble, about 170°C). 10. Fry the potato circles for about 2 minutes or until start to slightly golden spot and are well puffed. 11. Remove from the oil and place onto a kitchen paper to absorb the oil excess: the potato circle deflate, don't worry, it's normal! 12. Increase a bit the heat of the oil: you'll need about 175°C hot oil (the handle of a wooden spoon will bubble a lot). 13. Fry for the second time the potato circles in the very hot oil for about 2 minutes or until evenly golden. 14. Remove from the oil and place onto a kitchen paper to absorb the oil excess. 15. Salt and serve immediately with your favourite dipping sauce!