Crisps, Potato Chips
Accompaniment
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Description
Potato crisps are nearly as much fun to make and another good instance for the young of how food manufacturers make a lot of money out of very little
Method
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1
You need to slice the peeled potato very thin in an ideal world you’ll have a proper mandolin, but this is not the sort of utensil that springs speedily to hand in the modern kitchen.
Then let the potatoes soak in water to get the starch out.
They’re not ready for frying until they are beginning to curl.
Drain them, pat them dry, and then watch them dance in the hot oil.
Fry in hot oil at 390°F. until a light golden brown.
Now don't try frying too many at once, it is better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
You have to watch somewhat carefully the period between undercooked and burnt is about 15 seconds.
Season lightly with salt and don’t forget to experiment with different seasonings!
Serve and Enjoy!
Chef's Tips
Potato crisps are nearly as much fun to make and another good instance for the young of how food manufacturers make a lot of money out of very little. One good-sized potato will make a decent bowl of crisps.
In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. One dinner guest found Crum's French fries too thick for his liking and rejected the order. Crum decided to rile the guest by producing fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners began requesting Crum's potato chips
Seasoning Crisps was an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith originally packaged a twist of salt with his crisps in greaseproof paper bags, which were then sold around London.
The potato chip remained otherwise unseasoned until an innovation by Joe "Spud" Murphy (1923–2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning during manufacture in the 1950s. Though he had a small company, consisting almost entirely of his immediate family who prepared the crisps, the owner had long proved himself an innovator. After some trial and error, he produced the world's first seasoned crisps, Cheese & Onion and Salt & Vinegar.
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