Potato chip rusks

I just got a great idea from the book Ideas in food by Aki Kamozawa and H. Alexander Talbot; they have a recipe for potato chip pasta where they bake instant mashed potato flakes in the oven for 20 minutes, until they become a deep golden brown, stirring after 10 minutes, then cooling for 30 minutes and stirring them every so often while they’re cooling. After they’re cooled you make a powder from them in a blender. They add the flavor of potato chips to the pasta noodle recipe. I’m thinking that I could use them in a rusk bread recipe where I use a mild flavored flour, for example, kamut, barley, or oat flour. I’d probably have to leave out the wheat bran since it has such a strong flavor.

The book is very interesting and fun to read.


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