Today, I made potato chips.
Mar. 24th, 2011 06:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conuly
(And also sour cream and onion dip from scratch. With onions. Because doing it yourself TOTALLY makes it healthy!)
This is because I realized yesterday, as I sliced potatoes for potatoes dauphinoise (with goat milk, and no cheese) that I could use that mandoline for something a little more productive - chips! (These chips are really too thin for the dip, and the mandoline is not adjustable, but that's minor.)
It's amazing how few potatoes it takes to make quite a lot of chips. In the bags, they overcharge.
But it's really a lot of effort for me to have a little snack. At least bagged chips are in airtight, uh, bags until you open and eat 'em. (And in NYC, leave it open for a day and they're soggy with the humidity. It's 'cuz we're a bunch of islands.)
Would ziploc baggies mitigate this problem? Are they good enough? Or is there another solution? Because I would like to have onion garlic potato chips again (once I figure out how to make flavored chips), and after a period of not having them (because I was/am eating a lot healthier than I did when I was a kid) I found out that they're much too salty. (Plus, overpriced. Did you see what I said about how few potatoes it takes to make even one bag of chips? It's like one potato per bag, and a little more!)
...
Actually, you know what I'd really like to do? Wise used to make this chip called Crazy Calypso which was delicious, but then they stopped selling it. And then they sold a very similar chip called Mambo Mania... but they stopped selling that. If I could replicate that chip (but without the icky stuff like whatever food coloring made it pink) I could die happy. (And I would, if I started living off of them. Mmm.)
This is because I realized yesterday, as I sliced potatoes for potatoes dauphinoise (with goat milk, and no cheese) that I could use that mandoline for something a little more productive - chips! (These chips are really too thin for the dip, and the mandoline is not adjustable, but that's minor.)
It's amazing how few potatoes it takes to make quite a lot of chips. In the bags, they overcharge.
But it's really a lot of effort for me to have a little snack. At least bagged chips are in airtight, uh, bags until you open and eat 'em. (And in NYC, leave it open for a day and they're soggy with the humidity. It's 'cuz we're a bunch of islands.)
Would ziploc baggies mitigate this problem? Are they good enough? Or is there another solution? Because I would like to have onion garlic potato chips again (once I figure out how to make flavored chips), and after a period of not having them (because I was/am eating a lot healthier than I did when I was a kid) I found out that they're much too salty. (Plus, overpriced. Did you see what I said about how few potatoes it takes to make even one bag of chips? It's like one potato per bag, and a little more!)
...
Actually, you know what I'd really like to do? Wise used to make this chip called Crazy Calypso which was delicious, but then they stopped selling it. And then they sold a very similar chip called Mambo Mania... but they stopped selling that. If I could replicate that chip (but without the icky stuff like whatever food coloring made it pink) I could die happy. (And I would, if I started living off of them. Mmm.)
no subject
Date: 2011-03-25 02:06 am (UTC)To do flavorings, you should be able to make a "rub" of powdered/ground spices and sprinkle it while they're damp. You might be able to do it before cooking and it might cook the spices in, but I'm not sure about that.
no subject
Date: 2011-04-03 05:34 am (UTC)no subject
Date: 2011-04-03 05:56 pm (UTC)If you're worried about it, though, you could try sprinkling on after cooking, first.