Do you love the salty potato flavor of a thin, old-school chip and the hefty crunch of a kettle chip? Here's how to get both—in the same chip!
be any sort of brown, nor the flavors that come with it. I want my chips to be subtle, tasting only of potato, grease, and salt.. The industrial chips of my youth were tasty, but really, they were more crisp than crunchy. In my mind, the ideal chip would combine both of these elements; The blond color and straight-forward salty potato flavor of a thin, old-school chip, and the hefty crunch of a kettle chip.try to make them myself.
A chip gets crisp through two processes. First, as the chip heats, water within the individual cells vaporize—this vaporizing bubbles are what you see as fried foods cooked. Next, hot oil moves into the empty spaces left behind. Essential, you are dehydrating the chip, and then filling it up with oil.*
A potato also contains starch and simple sugars, both of which undergo the process of caramelization when heated to high temperatures for a prolonged period of time. So my chip was getting too dark because by the time the it had dehydrated and crisped, the sugars had caramelized far too deeply, acquiring the brown flavors that are such a turn-off for me.of the water out of it, it quickly turned soggy.
The fact that I want my chip crisp and I need to use oil to get there is a given, which leaves me only one choice:The first step to getting rid of excess starches was a simple one:As soon as you cut open a potato, its cells rupture, releasing exposing starch molecules, simple sugars, and a number of enzymes. One of these enzymes,reacts in the presence of oxygen creating the characteristic brown discoloration you see on apples and potatoes.
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