Potato bit might number in every flavour under the sun these days , but all the jalapeño - cheddar cheese junk in the world wo n’t make up for a soggy bag of white potato good . And here’sthe secretto the DIY crunch you crave .
Turns out when you ’re making your own chipping , it ’s all about thickness . accord toSerious Eats , 1/8 inch is the way to go — any thinner and they ’ll either burn or come out a bit too wilted .
The next step ? wash out the starch and enzyme that ’ll dirty up your murphy . Specifically the enzyme tyrosinase , which when peril to oxygen — like an orchard apple tree core that ’s been left out too long — make unpleasant browning .
Plain rinse will get you far , but not far enough . Certainly not as far as boiling will . And definitely not as far as boil in vinegar - spike water :
Everyone who ’s ever baked an apple pie knows that different apples prepare other than . Some retain their shape , while others turn to mush . The deviation largely has to do with their acidity … Just like a potato , orchard apple tree cells are held together by pectin . Moral of the story : acid slows the equipment failure of pectin .
I sliced and rinsed one last batch of chips , this time parboiling them in a pot of vinegar - spiked water , allowing me to increase their boiling time from two minutes up to a full three before draining and frying them … the vinegar - boiled - then - fry potato chips were a resounding succeeder .
That ’s your rough guide ; for a recipe that ’ll make Utz take care like cornmeal mush , head here : [ Serious Eats ]
CookingPotatoesSnacks
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