Chef Recipes

René Redzepi's Chocolate Chips: How to Make the World's Most Delicious Chips

Alessandra Meldolesi
copertina chips cioccolato redzepi

The recipe is incredibly simple but offers an entirely unusual flavor combination with the extensive category of plant-based desserts. In this case, classic fried potato chips, as per culinary tradition, are coated in chocolate and scented with anise.

Chips photo: Noma's credit cookbook by Danish chef Rene Redzepi- Phaidon

The idea

There's nothing specifically Nordic about this recipe from the great Danish chef René Redzepi: potatoes are found everywhere, and cocoa certainly isn't cultivated in Scandinavia. In fact, it's derived, in a slightly adapted form, from the book "Noma: Time and Place in Nordic Cuisine," published by Phaidon in 2010, when perhaps the New Nordic ideology was less restrictive.

Rene Redzepi getty images

Instead, there's a scent of elBulli (the restaurant where Redzepi trained during the 1999 season) in the surprising combination of ingredients, seeking new flavors, starting from a basic and popular element like the potato chip. But the culinary reasoning is clear: prepared with all the finesse of cuisine, from a specific variety, it acts as an ephemeral and crunchy tuile, in a centered flavor contrast. The balanced fat remains the protagonist, balanced by bitterness and aniseed aromatics, which the fat itself conveys and diffuses. Worth trying as an amuse-bouche or snack for tea time.

René Redzepi's Potato Chips with Anise and Chocolate Recipe

patatine cioccolato redzepi Noma cookbook by Danish chef Rene Redzepi Phaidon

Ingredients for 4 people 

  • 2 potatoes of the bintje variety
  • 800 ml of grapeseed oil
  • 400 g of couverture chocolate
  • 20 g of cocoa butter powder
  • 4 g of anise seeds
  • 4 g of fennel seeds


Peel the potatoes and slice them thinly, keeping them in cold water until the starch is removed, then dry them.

Heat the oil in a deep fryer to 170°C and fry the potatoes until crispy. Allow to dry on paper towels.

Melt the chocolate with the cocoa butter powder, bringing the temperature to 50°C. Temper to 27°C, then raise to 30°C.

Dip the potatoes in the mixture, coating them well, and let them cool on a rack. Sprinkle the anise and fennel seeds on the surface before they are completely cool.

Noma's website

rene Redzepi Helle Oder Valebrokk
@Helle Oder Valebrokk

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