A crispy chips is easily made from beef tendons. It can be used as garnish, condiment or snack.
Tendons are cooked in water for 4 hours or until soften. Cooked tendons are then rolled into a cylinder shape, 3cm in diameter, and frozen. Frozen tendons are sliced into 1,5mm thin slices and dehydrated for 6 hours on 65°C. When dehydrated, tendons are ready for frying in deep oil (190°C). Frying process lasts only a couple of seconds. Excess fat is drained on a kitchen towel. Tendons are seasoned to taste and served.
Very easy process.
We use them in combination with thin slices of raw beef and beef heart snow, as a carrier of fried aroma and as a textural contrast.