Transparent Taco

by Barry Lewis


6 vivaldi potatoes, washed and cut even size if needed

Small tin sweetcorn, washed and drained

Flaked sea salt to season

few lugs Olive Oil

1 litre (4 cups) Water

4 Tbsp Potato Starch

Ah a trasnparent taco, edible clear delightful things eh, well, no. This is probably one of the only recipe videos I have ever done where I do not really want you to even attempt it – honestly although you may learn from my findings here, this took me days to complete. In fact I don’t really want to mention the exact steps I used to do it as essentially I just ended up doing super size versions of the clear crisps except infused with sweetcorn for a corn tortilla tasting kind of vibe!

The bottom line is if you want to make this it’s going to take a very long time. Baking the potato starch and sweetcorn mix until it dries into a crisp is just the start – you’ll want to ensure it doesn’t crack during baking and then warp whatever shape it comes out as into a shape with a bend to enable it to taco! Using water this is possible and a bottle to help shape it, but I have to be honest, it was extremely tricky to complete! Then if you get to that stage ensure your oil is just the right temperature to fry and firm up the shells. Filling them is the easy part!

Well, if you do try this use the ingredients below and the method as mentioned in the clear crisps but use cake tins instead of lining individually on a baking tray.

If you like other clear recipes you may like the raindrop cake, clear crisps, clear lemon meringue pie or the clear ravioli recipe using edible film. Yep, edible film, the stuff I was planning on using in this video originally lol!

As for me, this may be it for clear recipes for now lol unless some easier one comes in!