Comments on: Potato Chips

By: quiapo

quiapo — Thu, 29 May 2008 07:43:05 +0000

Traditional British “chips” are fried in beef lard/suet. The British tend to dry the chips in a towel before immersing them in the deep fryer.
Instead of Mayonnaise perhaps people can try ali-oli as a dip – it goes so well with roast meats.

By: Bert Lepting

Bert Lepting — Sat, 01 Mar 2008 12:56:33 +0000

Potato chips is s great snack… but why is that i connot find a standard moisture content of potato chips… is there none????

By: Bianca

Bianca — Mon, 25 Feb 2008 12:04:35 +0000

Have you tried E-Aji’s potato chips? They’re pretty good for commercially-available potato chips (with the promise of no msg!) One pasalubong from Ilocos that my family never forgets to remind me about is Namnama’s Garlic Flavored Camote Chips. It’s addicting (even if it’s oily & seems MSG-laden!). My cousins wolf down one whole pack in one sitting! I get them straight from the source in Paoay, cheaper than the palengke… One has to pass through a small driveway in the middle of corn/camote fields! A healthier (less oily, less MSG-tasting) alternative is the taro chips I buy from Saramsam Cafe (Angel-something?) i cannot remember the name!).

By: varga

varga — Sat, 27 Oct 2007 14:33:15 +0000

what about baking potato chips? i heard it once on tv. whether pinoy or foreign, they dry out the potatoes first on a cloth and then place them on a sheet pan for baking. they supposedly remain crisp longer. has anyone tried this out?

By: buckythetarayslayer

buckythetarayslayer — Mon, 13 Aug 2007 20:56:45 +0000

I luuuv some good ole fashion potato chips. I’m not a big fan of those chips out there in the grocery but homemade chips are always good. I make a dip with cream cheese, garlic powder and grated sweet white onion.