1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato.
1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda.
1 cup of Rice Bran oil for frying
Using a Mandolin, slice potato less than 1/8 on an inch thin.
Either steam slices or cook flat in microwave.
Place cooked slices on a tray to cool.
Heat oil in large frying pan until a small drop of the batter sizzles.
Dip cooled slices of potato into SD mixture and gently lower into hot oil.
Cook both sides until well browned , remove and drain on kitchen paper.
Can be reheated in Air Fryer or hot pan without oil.