How to Make Bag of Pork Chips from Mother 3 - Tasty Mother 3 Recipe!

How to make a real-life version of Bag of Pork Chips from Mother 3. No, it's not a bag of actual pork...that would be weird and kinda gross. Instead, it's a dough for special puffed up potato chips you can make. Sorta tastes like a pringle.

Here's how you make it.

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What You Need:
1/2 cup cooked potatoes
1/2 cup cornstarch
1/4 tsp kosher salt
1/4 tsp shichimi togarashi1/3 cup hot water

Pork bullion, to taste

Run cooked potatoes through a ricer. If you don't have one, just mash them as much as you can. Add to a medium bowl. Add cornstarch.

Season with salt and shichimi or red pepper flake. Mash together until it gets crumbly. Add hot water and carefully stir until cool enough to mash with your hands. Mix until a dough forms. Roll into a log and set aside.

Bring about 1/2 an inch of water in a non-stick pan to a boil. Carefully add your potato log. Cook for 15 minutes, flipping every few minutes or so. Flipping will take multiple spatulas. Do it carefully.

Once cooked, turn off the heat and carefully slide out of the pan. Allow to cool, pat dry if it's wet, cover in plastic, and place in the fridge for at least 8 hours. Overnight works great.

Using a mandolin slicer, slice 3mm thick. Try to get them in one even layer on a baking sheet, and place them in direct sunlight for about 8-10 hours. A day should suffice. Then, you can store them in an airtight container and they'll keep for months.

To make pork chips: Heat a small pot of oil to 350 degrees. Add a few dried chips at a time. Drain on paper towels and season with pork bullion to taste. Serve immediately.