Why is it that deep-frying makes such good chips? In the right pair of skilled hands, the high heat and direct contact with the oil reacts with the potato perfectly, giving that fluffy centre and ...
Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the ...
Mark and Diane Kobayashi pose with a few of the last bags of their family’s iconic Maui Kitch’n Cook’d potato chips Friday afternoon in Kahului. The familiar clear plastic bags with ...