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The perfect Chip

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How To Make The Perfect Potato Chip

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Potato chips might come in every flavor under the sun these days, but all the jalapeƱo-cheddar dust in the world won’t make up for a soggy bag of tater goodness. And here’s the secret to the DIY crunch you crave.

Turns out when you’re making your own chips, it’s all about thickness;  3mm is the way to go—any thinner and they’ll either burn or come out a bit too limp, and vinegar.  Yes you read that right VINEGAR!

Everyone who’s ever baked an apple pie knows that different apples cook differently - some retain their shape, while others turn to mush. The difference largely has to do with their acidity… Just like a potato, apple cells are held together by pectin. Moral of the story: acid slows the breakdown of pectin.


Washing out the starches and enzymes that’ll dirty up your spuds is critical to a good tasting and good looking chip. Specifically the enzyme tyrosinase, which when exposed to oxygen—like an apple core that’s been left out too long—causes unpleasant browning.


Plain rinsing will get you far, but not far enough. Certainly not as far as boiling will. And definitely not as far as boiling in vinegar-spiked water.


Here is the simple recipe:

Sliced and rinse a batch of chips, parboil them in a pot of vinegar-spiked water from two to three minutes before draining, then pop them into the deep fry.  Vinegar-boiled-then-fried potato chips are the best!

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Authored by: Anonymous on Monday, October 28 2013 @ 03:59 AM EDT The perfect Chip
I'm still learning you, but I want to achieve my goal. I certainly enjoyed reading your blog post. Keep the information coming. I love it! cubot one
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