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4 votes
1 answer
968 views

What is the main additive that makes spices stick to potato chips?

While experimenting with homemade potato chips, I found a lot of recipes that suggest using lime or oil as a coating for applying spices. But I noticed that many supermarket chips seem to have a ...
Chiphead's user avatar
-2 votes
2 answers
651 views

How to infuse starch into potato?

So, I dont have Russet potatoes, which seem to be the holy grail for making potato chips. However, I noticed that they are chosen for their high quantity of starch (and form), so i want way to infuse ...
Chiphead's user avatar
0 votes
1 answer
84 views

How to decode some less common food Expiration Manufactured codes (US)? [closed]

How do I decode these codes? 206 X4A1 14:57 and 206V
Бігун Надія's user avatar
2 votes
0 answers
119 views

How do you make veggie chips tender?

I recently discovered how quick and easy it is to make thin slices of veggies on the mandolin if you use safety gloves. Now I'm considering using my newfound power to make veggie chips, except I've ...
Frank's user avatar
  • 201
1 vote
2 answers
167 views

Cant cook the perfect chip [duplicate]

For the past couple months, I've tried cooking my own crispy chips, yet I've had little no to success with them. Whenever I put them into hot oil, after a minute in hot oil, they develop brown spots ...
Deliquiate sauce's user avatar
1 vote
2 answers
61 views

Melted chocolate wafers

When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas....
Maureen's user avatar
  • 11
2 votes
1 answer
2k views

How to fry crispy chips but not too brown?

I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them from the oil earlier but they come out ...
cle4pa's user avatar
  • 23
5 votes
2 answers
946 views

How do i make bubbles on surface of chips?

I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip and we had a batch that fried and had a ...
Ilias Anastasiadis's user avatar
12 votes
1 answer
3k views

What's the difference between a deep fryer and a chip pan?

As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
Zebrafish's user avatar
  • 231
2 votes
2 answers
2k views

Dehydrator potato chips

I am trying to make potato chips using my dehydrator, but the keep coming out hard and plastic like. They are to hard to eat. I cut them at 1/16 of and inch and blanched them. I used a low setting ...
chastity balero's user avatar
0 votes
1 answer
324 views

Batter. Cross contamination by

I would like to know Whilst cooking and serving in a fish and chip shop can i Serve food, All dipped in same batter and rice cone containers, using beef and chicken made sausages Fish Chips Cod roe ...
Steve's user avatar
  • 1
4 votes
1 answer
292 views

Crisping Butternut Squash Chips

My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar to fruit leather. My main method has ...
usernone's user avatar
2 votes
3 answers
264 views

Name for turning ingredients to powder / mush, and then molding back into their original shape

Is there a name for the technique of turning an ingredient into a homogeneous mass, and then molding it back into its original shape, or the shape of a less-processed form of that ingredient? Examples:...
octern's user avatar
  • 251
-3 votes
1 answer
204 views

by covering your pan with an inch of oil - depth or length [closed]

www,wikihow.com/Make-Potato-Chips
user61781's user avatar
3 votes
1 answer
461 views

What is this food?

I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become soft and edible. We call them "chips", ...
Zakaria Chana's user avatar
5 votes
2 answers
5k views

Why using low temperature cooking for potatoes?

I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature ...
emanuele's user avatar
  • 151
3 votes
1 answer
146 views

How to make fried beetroot chips

How can we make crispy fried beetroot chips with a bright red color? I tried several times with or without maïzena in many different temperatures but the result was soft chips or chips with a dark ...
Catherine V's user avatar
5 votes
1 answer
202 views

What do you call it and where to buy some

What do you call these in English, before the frying process, and where can they be purchased?
kkmm's user avatar
  • 53
1 vote
1 answer
3k views

Fish from local chip shops smells fishy, but not from one shop?

As per the title, we have tried fish and chips from several local fish and chip shops, and whenever we get in the car to drive home with them we instantly smell the fish. However a new fish and chip ...
Paul Fin's user avatar
1 vote
1 answer
915 views

Getting crispy banana chips

My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i am making? PS:I am asking about kerala(...
aelin_s's user avatar
  • 203
1 vote
1 answer
4k views

Alternative fish for Fish and Chips

There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternatives for cod & haddock?
coner's user avatar
  • 113
1 vote
1 answer
239 views

Should I par-boil my pickled potatoes before roasting them?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking ...
RYFN's user avatar
  • 143
6 votes
1 answer
3k views

How to make Frozen french fries

I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along like lumps or they get too soggy when i ...
Mohammed Aariz Rasool's user avatar
5 votes
1 answer
13k views

How are crisp flavours made?

So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try ...
fvm's user avatar
  • 73
1 vote
0 answers
112 views

Attempting to make Coconut Pringles - dough too crumbly

not a cook here. Attempting to make coconut based "pringles". here's my recipe: 3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour 1 tbsp arrowroot powder 1/4 tsp baking ...
coconutlover's user avatar
5 votes
1 answer
1k views

How to make wet fries?

There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingredients, as told by the manager, are: ...
Chef's user avatar
  • 51
1 vote
3 answers
34k views

What is inside the Prawn Cocktail crisps flavour?

I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
guestcocktail's user avatar
1 vote
1 answer
2k views

Par-fry potato chips or Par-boil?

I'm considering par-frying instead of par-boiling my chips. I'll still soak them in vinegar and water to get some of the starch out. I'll be par-frying the night before a large fish fry (70+ people). ...
JoelD's user avatar
  • 11
1 vote
3 answers
2k views

What to do with soggy mushy potato chips?

We had crispy potato chips (not french fries) made by a catering service. They arrived already a bit on the soft side, and on the next day they are quite soft and mushy. I don't like wasting food, so ...
Robert's user avatar
  • 1,323
8 votes
4 answers
13k views

Adding salt to the oil making potato chips

As a follow-up question, reading this recipe the question comes to mind is that what happens if I add salt to the oil instead of sprinkling salt on chips after they're removed from the oil? Sprinkling ...
Gigili's user avatar
  • 1,583
3 votes
1 answer
2k views

Help removing excess starch from potato chips

I was trying to make potato chips at home but forgot wash off the excess starch from the freshly cut potato slices. I have already dried them off. Now when i fry them they turn brown giving a burnt ...
Avichal Srinivasa's user avatar
-2 votes
1 answer
287 views

How many veggies are in Wheat Thins Toasted Chips Veggie? [closed]

The package says "Made With REAL VEGETABLES", which I love, but how many real vegetables? I'm sure I could have just had a V8, but when I crave chips, I like the idea of a "healthy" option.
Noah's user avatar
  • 1
2 votes
1 answer
281 views

Potato Crisp making

I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of potato crisp.Please does blanching have ...
Michael Aguzie's user avatar
9 votes
5 answers
90k views

How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
Dominykas Mostauskis's user avatar
13 votes
1 answer
8k views

How do I duplicate these chips?

Fell in love with some green bean chips I found at the local health food store. It doesn't have any info on the packaging about how they're made, but they're just green beans that look full (not ...
Valkyrie's user avatar
  • 231
5 votes
1 answer
8k views

Why must I return the chilled chocolate cookie dough to room temperature before baking?

According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
Felissa's user avatar
  • 549
2 votes
5 answers
18k views

Plain chocolate Chips same as semi sweet chips

I live in the UK and am having trouble obtaining semi-sweet chocolate chips in grocery stores. Today I spotted De.Oetker (brand) plain chocolate chips. Would that be the same as semi-sweet, say ...
Paula's user avatar
  • 21
4 votes
1 answer
2k views

How to make flavoured salt for potato chips

A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato chips and then add a salt type stuff to ...
Smartboy's user avatar
  • 141
2 votes
1 answer
1k views

How can I make crispy chips?

I made potato chips by following this recipe, but they didn't come out crispy. What is the accurate temperature for frying chips? Note (from Jefromi): my best guess based on the comments is that the ...
Tahmina's user avatar
  • 220
6 votes
2 answers
12k views

How to avoid herbs getting burnt in the oven

I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F ...
Dharini Chandrasekaran's user avatar
8 votes
6 answers
56k views

How can I make my homemade potato wedges crispy?

How do I make my wedges go nice and crispy in the oven? I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at about 200 degrees (celcius). They come ...
kmb64's user avatar
  • 183
5 votes
3 answers
3k views

How to get crispy vegetables chips/fries without frying?

Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be as equal as possible to ensure even ...
JSuar's user avatar
  • 553
6 votes
1 answer
2k views

Are Twiglets an “extruded snack”?

This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic. Extruded snack seems to be the ...
PLL's user avatar
  • 1,060
12 votes
4 answers
46k views

Tricks to preserve chips (french fries)?

Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
DeVil's user avatar
  • 275
7 votes
1 answer
1k views

Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology

A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the potato into one-eighth of an inch size ...
Levi Hackwith's user avatar
5 votes
2 answers
2k views

How do you make Ketchup Doritos?

I have been craving these for years, and I can't find a recipe. Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very well and were discontinued not to long ...
Coltin's user avatar
  • 630
3 votes
2 answers
773 views

Does food get spoilt if it catches moisture?

Sometimes, if you leave something like chips out in the open, it catches moisture from the air and is not as crisp after that. Is the food good to consume even after that?
Lazer's user avatar
  • 131
20 votes
5 answers
24k views

What varieties of potato would be good for chips / french fries?

What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?
lomaxx's user avatar
  • 5,518