August 20, 2023
Glass Glucomann Chips
I had seen these once before made with potato starch and wondered if I could replace that with glucomann, a soluble fiber derived from some plant species, including konjac tuber. Turns out, it works quite well! The fiber has no flavor and so these chips take on whatever flavor liquid you use in making them. The process is rehydrating the glucomann in water and adding your flavoring liquid and any garnishes, spreading the paste onto a baking mat, baking until completely dry, and then quickly frying the dried chips in oil for the most clear finish. I ended up making furikake with hondashi, chili flakes with nigella seeds, ginger and garlic, as well as pickle juice with dill fronds. They were all crispy and delicious. I like to use these as a fun garnish.
Servings: 18
Calories: 0.3kcal
Ingredients
- 1 teaspoon glucomann powder
- 1 cup water or flavoring liquid of choice
- 1/2 cup flavoring liquid or more water (keep in mind that the liquid becomes highly concentrated when dried so use only a couple of tablespoons diluted up to 1/2 cup liquid, especially if the flavoring liquid is salty)
- optional add ins see notes
Some flavoring ideas:
- chicken beef, vegetable, or seafood broth
- hondashi
- pickle juice
- sauerkraut juice
- kimchi juice
- vegetable or fruit juice
- chili crisp
Add-in ideas
- seeds
- nuts
- fresh herbs
- spices/spice blends
- furikake
Instructions
- Whisk together the glucomann and cold water in a small pot (whisk rapidly to keep the powder from clumping) and bring to a boil. Boil for 10-15 minutes, until thick. Add in the flavoring liquid or more water and continue whisking until thick, smooth, and spreadable.
- Spoon tablespoon size scoops of the gel onto two parchment or silpat lined baking sheets. Top with any garnishes you desire and then bake for 2 hours at 180ºF, or until completely dry. They will naturally peel off the mat when dry. If there are any wet spots or the backs are still damp, gently peel the chip off and turn it over before returning them to the oven to continue drying.
- The chips can be eaten once fully dry. If you want them to be even more clear in appearance, then quickly fry them. Heat a couple inches of avocado oil in a small pot to 300ºF. Using tongs or forceps, hold each chip in the hot oil for a couple of seconds. They will crisp up further and become more clear. Do not cook for more than a few seconds or they can burn. Transfer the chips to paper towels to drain excess oil and serve immediately.
Notes
Store any baked chips in an airtight container for up to 1 week. Fry just before serving, if desired.
Nutrition information is for the chips without frying and without various add-ins. Both add-ins and frying will add minimal nutrition information change on a per serving basis. I generally use these as a fun garnish.
Nutrition Facts
Glass Glucomann Chips
Amount per Serving
Calories
0.3
% Daily Value*
Sodium
1
mg
0
%
Carbohydrates
0.1
g
0
%
Fiber
0.1
g
0
%
Calcium
0.4
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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