My Goals and Discoveries
Deeply crunchy texture
Frying relatively thick potato slices in moderately hot oil at just the right rate ensures that they cook up crunchy—not hard or crisp.
No fused chips
Initially heating the oil to a moderately hot 375 degrees quickly dries out the potatoes’ exterior starches so that they are less sticky; frequent stirring also prevents the potatoes from fusing together.
Flavorful toppings that stick to the chips
Using a spice grinder to produce a fine powder—and then tossing the powder with the still-hot chips—ensures that each flavorful topping will stick.