Top Menu Right My Account View Cart

Olive Oil Chip

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50)
Loading ... Loading ...
Create with:

These crunchy, ultra thin and translucent olive oil chips are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.

The olive oil chip is made with a simple mix of kuzu root starch (called kuzuko in Japan), water and sugar that is dehydrated for 24 hours and then coated with olive oil. The resulting kuzu chip is very thin, very crunchy and translucent. Its lack of flavor makes it a great and fun vehicle to experience the oil you are coating it with. Its large surface area increases the aromas released into the air and also helps to distribute a fine coat of olive oil in your mouth making just a few drops of olive oil really powerful. It is a great way to taste different oils.

Olive Oil Chips

Caviar Cracker by Ferran Adria - el BulliFerran eating caviaroli cracker

Molecular gastronomy Chef Ferran Adria also serves the kuzu chip with olive oil caviar as show in the picture (left).

For this recipe you will need a dehydrator, a stencil with 5.5 cm diameter circles and Teflon or silicone mats for your dehydrator. I tested with both types of mats in this recipe and noticed that the chips dehydrated on the Teflon mat were crystal clear while the ones on the silicone mat were a little dull on one side. However, once coated with olive oil these chips become crystal clear too so for this recipe both mats work fine.


- 250 g (8.8 oz) water

- 25 g (0.88 oz) sugar

- 20 g Kuzu (buy Kuzu)

- 20 g olive oil or your favorite oil (white truffle oil or almond oil are great too)

- 25 g salt


Crunchy Kuzu Chips

Olive Oil Chip1- In a small pot, heat the water, sugar and kuzu over medium heat stirring constantly until it starts boiling. Let it boil for 30 seconds and remove from heat.

2- Pass the mix through a fine sieve and pour it into a decorating bag.

3- Wait for 2 minutes to let it cool down.

4- Place stencil over Teflon or silicone mat. It is helpful to stick it with scotch tape to the countertop to keep it in place.

5- Pour some mix on the mat and spread it with an offset spatula creating a thin layer of about 0.3 cm.

6- Remove the stencil and place the mat in the dehydrator for 6 hours at 50 °C (122 °F).

7- Carefully remove the chips from the mat and flip them. Dehydrate for 18 hours at 50 °C (122 °F). The chip edges tend to bend upwards but to prevent this you can cover them with another silicone mat. The mat weight will keep them flat.

8- Once the olive oil chips are dry and crunchy, store them in a sealed container in a dry and cool place.

9- Grind the salt in a spice grinder until you obtain a fine powder.

Assemble and Serve

1- With a small brush, coat the crunchy kuzu chips with olive oil or your favorite oil.

2- Sprinkle the olive oil chips with salt powder.

3- Serve immediately.

Serving Suggestion

- Ferran Adria coats the kuzu chips with almond oil and tops them with almond oil caviar.

  • Sondreemil

    What is Kuzo?

    • QuantumChef

      It is arrow root starch and it comes in powder form. You can find it in most Japanese markets. In Japanese it is called kuzuko.

      • D Cox22

        Quantum Chef Kuzu and Arrow as we know it in the US are two totally different starches. You can achieve some of the same textures with both but the heating and gelation temps are different which can play a big part in whatever application you are using. So please don’t lead people to believe that arrow root and kuzu are the same, yes it is called ” Japanese Arrow Root,” but it is not the same as US Arrow Root, the explaination at the begining of this recipe are misleading. But you can make the same chip with US Arrow root but I believe the chip is slightly more translucent than the trasnparent chip made with KUZU. SOSA Ingredients sells KUZU as one of their many Texturizers and ingredients for modern cuisine. But SOSA products contain maltodextrin and other natural gums at times to help in standardizing the measurments of a partiular additive.

        • QuantumChef

          Thanks for clarifying!

    • Hmossle

       Here a very good explanation what is kuzu.

  • Divine Comedy

    Is there an alternative to a dehydrator?
    And where can we get a stencil appropriate for this use. 

  • Ur_angel617

    do you ship your products in the philippines?

  • Hmossle

    Thanks for this recipe, have waited long time for it. i ordered from amazon kuzu today.and will try it. anybody has tried it also with isomalt. will try it.

  • Pingback: Cooking: Science, Not An Art | Review a Gadget

  • Chef Dennis

    instead of kuzu can the tarro root dried used

    • QuantumChef

      Don’t know, sorry! Usually kuzu is used for this application and I haven’t tried using anything else.

  • moe

    according to the new elbulli 2005-2011 its made using the edible film disks?

  • Ayslin

    Is it possible to make this without sugar?

    • QuantumChef

      Probably but you may have to adjust the recipe a little, maybe adding more kuzu.