HomeNourishmentEating well with Stiftung Warentest: Three kinds of potato chips

Eating well with Stiftung Warentest: Three kinds of potato chips

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


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.

cookbooks. The cookbooks from Stiftung Warentest should not be missing in any kitchen – including Aroma vegetables, kitchen laboratory and the side diet. The book shop on test.de shows you an overview of the wide range.


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.

See also
Fish Advisor: Valuable tips for buying fish

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.

Eat well with Stiftung Warentest - three types of potato chips

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

Eat well with Stiftung Warentest - three types of potato chips

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.”

See also
Eat well with Stiftung Warentest: crispy potato pancakes


Most Popular




Guide to Securing One of 300 Bill Gates Scholarships for 2023 in the US: How to Apply

As one of the world's wealthiest individuals and co-founder of Microsoft, Bill Gates recently announced a remarkable opportunity for international students looking to further...


Recent Comments