Ingredients for 300 g crisps
Base (for all chips variants)
Italian herb chips
- 1 tbsp salt 2 to 3 tbsp dried rosemary 1 to 2 tbsp dried thyme 1 tbsp finely grated parmesan
Barbecue style chips
- 1 tbsp salt 1 tsp smoked paprika powder, preferably allspice vera 2 tbsp sweet paprika powder 1 tbsp instant bouillon (vegetable or chicken)
truffle chips
device
Nutritional values ​​per serving (50 g)
- Energy: 268 kcal/1 121 kJ
- Protein: 3 g
- Fat: 19 g (fryer) and 13 g (oven)
- Carbohydrates: 20 g
- Salt: 3g.
Recipes and cookbooks for you
recipes. It doesn’t matter whether it’s about healthy eating, vegetarian and vegan dishes or delicious grill ideas: we have recipes for all occasions and every taste. You can find our recipe collection here.
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preparation
preliminary work. Evenly thin slices become crispy chips. © Manuel Krug
slice potatoes. Peel the potatoes and slice them raw into thin slices – with a slicer or a vegetable slicer. Even slices result in evenly crispy chips.
Rinse and oil discs. Rinse the slices thoroughly in plenty of cold water, drain and rinse again. Then pat the chips dry, lightly oil and mix.
Variant 1: fried. Place a portion of the potato slices in the fryer, they should be able to swim freely. Fry at a maximum of 170 degrees Celsius for about two minutes until crispy and golden.
Variant 2: oven-baked. Line the baking sheet with parchment paper. Arrange the potato slices so that they do not overlap. Preheat the oven to 170 degrees, then bake for a total of 45 minutes until golden. Turn after 20 minutes. Important: Harmful acrylamide forms when tanning at temperatures above 120 degrees. Make sure the chips don’t get too dark.
seasoning mix. The ingredients are crushed in a mortar. © Manuel Krug
Prepare seasoning mix. Place herb or barbecue chip ingredients in a mortar and grind until the mixture has a fine consistency.
Spice up. Season the chips immediately after preparation – either with the seasoning mixture or a tablespoon of salt.
Tip from the test kitchen
professor dr Guido Ritter. The scientific director of the Food Lab at the Münster University of Applied Sciences developed the recipe for test.
crunchy formula. The less water and starch involved, the crispier the chips will be. The heat of preparation draws out most of the water, but it’s more complicated with starch. Rinse freshly planed slices thoroughly! This is how strength is lost. We recommend waxy, low-starch potatoes. The tip from Professor Dr. Guido Ritter: “Season the chips immediately after preparation, then the hot fat binds the spices.”
