Delicious Potato Chip

What is Sushi Potato Chip

Potato chips (frequently merely chips), or crisps (in British English), are thin pieces of potato which might have been deep roasted or fried until crispy. They are generally served as a snack, side dish, dish or even starter. The fundamental chips are salty and cooked; added varieties are made with a variety of flavorings and ingredients such as spices, herbs, cheesesalong with other organic flavors, synthetic flavors, plus additives.

Potato processors form a huge area of the snack food and convenience foods market in Western nations. The worldwide potato chip market generated annual revenue of US$16.49 billion in 2005. That accounted for 35.5percent of the complete savory snacks market during this year ($46.1 billion).

The History of Potato Chip

Many people say George Crum is the inventor of the first potato chips, George Crum is a chef of African American descent, who works at the Moon's Lake House restaurant near Saratoga Springs, New York. Moon's Lake House is very famous for its french fries. On August 24, 1853. Cornelius Vanderbilt, king of the railroad in the United States complained that his fries were too thick, Crum finally made thinner fries, but the customer still felt dissatisfied, so Crum finally made fries as thin as possible so that it couldn't be stabbed with a fork. Luckily the customer was very satisfied with this thin "french fries" and eventually became famous and was one of the foods on the menu, with the name "Saratoga Chips". This food became famous in New York and New England.

Forget purchasing a bag of potato chips in the supermarket as soon as you're able to make these in your home. This fast and effortless recipe will delight everyone in the household.

Ingredients

• 7 unpeeled medium potatoes (about 2 pounds)
• Two quarts ice water
• 5 tsp salt
• 2 tsp garlic powder
• 1-1/2 tsp celery salt
• 1-1/2 tsp pepper
• Oil to deep-fat skillet

Instructions

1. Working with a vegetable peeler or metallic cheese slicer, cut potatoes into very thin pieces. Put into a large bowladd water and salt. Soak for half an hour.
2. Drain potatoes; put onto paper towels and pat dry. In a small bowlcombine the garlic powder, celery salt and salt set aside.
3. At a cast-iron or other heavy frying pan, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring regularly.
4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mix. Store in an airtight container.

Nutrition Facts :

3/4 cup: 176 calories, 8g fat (1g saturated fat), 0 cholesterol, 703mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 3g protein. )

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