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National Potato Chip Day - March 14
Not your normal chip off the old block!
It seems everyone loves them. American's favorite snack food, potato chips. Created by Chef George Crum in Saratoga Springs, NY on August 24, 1853, this is one food we all continue to eat down to the last "crum", pun intended.
March 14 has been dubbed National Potato Chip Day. Now why March 14 when Crum created it on August 24.....hum! But I say, any day is good for potato chips. Love them chips.
You can get them in so many flavors, colors. What I want to know is will they make one that isn't so noisy when you eat them?
Potato chips are better than corn chips....better flavor, better dip! Well, try me.
Do you like potato chips better than corn chips?
Better flavor, better dip.
What's Your Favorite Chip
1200 variations, styles, name brands?
Kettle Cooked Original Potato Chips
American Fare Wavy Potato Chips
Bachman Golden Ridges Scorchers Red Hot Potato Chips
Lay's Honey BBQ
Maui Style Salt & Vinegar Potato Chips
to name just a few
See what you are missing out on. So many chips...so little time.
I was afraid you wouldn't stop by.
Do sign in.
What is your favorite chip?
One potato, two potato, three potato, four
Here are those cuties that make it all happen. The potato:
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat, and maize. Long-term storage of potatoes requires specialised care in cold warehouses.
The Chip Reporter
shrink a bag of potato chips
Oh my, how I love my taters...
Microwave Potato Chips
Arrange thinly sliced potatoes in a single layer on a microwavable steam basket or plate. Microwave for three minutes at a time, decreasing the power level and flipping the potatoes with each round. Presto!
The chips come out slightly crinkled and surprisingly crispy. Thicker chips are a bit chewy in spots and thinner chips sometime char, but we actually find the variety a pleasant to uniform commercial chips. They're even firm enough to scoop up some dip! They have a sweet, earthy potato flavor that is delicious even without the addition of olive oil or salt - though next time we'd like to experiment with those!
We tried half the batch in a microwavable steam basket and half on a plate with a few layers of paper towels. We thought both methods worked equally well, though the plated chips did take a few extra minutes in the microwave.
Keep your eye on the chips. They can burn quickly. These chips only required two rounds: three minutes on high and three minutes on low.
Martha Stewart Chip?
Actually she has several, but I kind of like the Parsley Potato Chip. You can visit her site your self, but Martha assures us how important it is to get potatoes that are the same size...uniformity, you know! Oh yes, she also mentions that "each delicate parsley leaf is layered between two paper-thin slices of potato." Martha just doesn't make potatoes, but she makes "art". If your parsley potatoes are done just right, you should have, a master piece, or to quote Martha's page, "The assembly takes a bit of time, but the result is astonishing -- each chip resembles a stained-glass window."
Read more at Marthastewart.com: Parsley Potato Chips - Martha Stewart Recipes
Even Wolfgang Has Got A Chip On His Shoulder.
Now this is for me, a chip with chocolate? Narrow-rippled potato chips with a thick coating of milk chocolate that covers the entire surface of most of the chips, with a minority of the chips having some area of exposed potato.
Potato Chip Cookie?
Brought to you by the Nobel Pig
Adapted from Fine Cooking
Yields about 30 cookies
1 cup unsalted butter, softened at room temperature; more for shaping
1/2 cup granulated sugar; more for shaping
1 teaspoon pure vanilla extract
1/2 lb. (a scant 2 cups or 8 ounces) all-purpose flour
2 oz. (1/2 cup) finely chopped pecans
1/2 cup finely crushed potato chips
Beat 1 cup unsalted butter and 1/2 cup granulated sugar on medium speed until creamy and well blended; about 5 minutes. Scrape the bowl as needed. Add 1 teaspoon pure vanilla extract and beat again until well blended.
Home made chips ... fun family project.
Prep Time: pre-slice and put in refrig.**
Total Time: Allow 1hr. 1/2
Serves: Never Enough
- Several pealed potatoes 3-4
- Vegetable oil
- Salt to taste (regular or lite)
- Peel potatoes, or leave unpeeled as desired.
- Slice potatoes very thin.
- Put sliced potatoes into ice cold water, and set into the refrigerator for 30-60 minutes. Note: you can skip this step if making just a few.
- Drain potatoes and dry very thoroughly with paper towels. Any water can cause dangerous splattering of hot oil.
- Tip: Only put a few chips into the fryer at a time to avoid them sticking together.
- Heat oil to 375 degrees in a fryer.
- Place a layer of potato chips into the fryer.
- Fry chips to a light brown.
- Drain basket and pour chips onto paper towels.
- Salt lightly to taste.
- ** Skip this prep if making only a few.
- Credit: Recipe credit: http://www.gardenersnet.com
- Photo credit: Flickr.com
What About A Blue Chip for When You're Blue
The blue potato originated in South America. It has purple skin and flesh, which becomes blue once cooked. It has a slight whitish scab that seems to be present in all samples. The variety, called Cream of the Crop has been introduced into Ireland and has proved popular.
Got The Blues
A Potato Chip by Anthony Gallager
A potato chip is something
never ceasing to amuse
I love its funny wrinkles
and the crunchy way it chews.