I asked 6 chefs about her favorite potato chips, and the winner shocked me completely

Compared to their bold flavor colleagues like Beck grilled cheesePresent All dressedor HabaneroSimple potato chips seem a little humor. But if you ask cooks, these modest, classic chips such as the culinary version of high -quality jeans are.

“Plain doesn’t mean boring,” says the famous chef George Duran. “It means versatile! You can put them up or down or just rock it with a shame on your couch. I think everyone who says that he doesn’t like simple chips, either lying or you haven’t tried the right ones yet.”

Cape CoD has the competition in our depressed Internal taste test. However with Dozens of large brands of simple potato chips on the market (and not even smaller regional brands like that takes into account Prison breaker or Sterzings) We have called for reinforcements to make sure we don’t miss a sleeper.

Our board of chip-loving chefs

• George DuranA celebrity chef in New York City
• Dina Deleasa Gonsar, the recipe developers of Whippany, New Jersey, behind it Court it girl And the author of “In the sink“
• George Formaro, boss partner of Orchestration hospitality Restaurants in the Moines, Iowa
• Dominic Iannarelli, cooking owner of Prime & Providence In west of the moin, iowa
• Mary Payne Moran, chef and owner of The Silver Lake kitchen Cooking school in Los Angeles and the author of “The Vita Gang Mysteries: Who stolen Vita D?“
• Mackenzie SmithA new Smyrna Beach, Florida, based Food blogger and author of “Grilled cheese social“

Properties of the best potato chips

The cookbook author as “Unsungen heroes of the Snackwelt” by Mackenzie Smith, who welcomes the nostalgic nature of simple potato chips. Betcha can not only eat one and not a picnic, a pot luck or a casual lunch from the past.

“No matter whether you immerse her in the French onion dip, as if it were your job and throw it on one Cheese board So that you feel unusual or smash them into a turkey sandwich for this ultimate salty crunch, I love how simple potato chips are nostalgic, but can also be increased, “she said.” And they can absolutely disappear from the handful if they are not careful. Basically, they are not just a snack; They are a lifestyle. ”

If you are looking for the best pocket money that can buy the money, the experts recommend looking for simple potato chips that check the following boxes:

• They taste like potatoes. All this taste dust can mask a lot. But with simple potato chips, the quality and the taste of the spudure can – and should – really shine, the chefs agree. Restaurant chef and owner Dominic Iannarelli avoids everything that has been baked or Pringle-likeSince they taste more like the strengths and spices, the dried potatoes are mixed. Mary Payne Moran, the cooking student, agrees and adds that she is trying to “keep away from too greasy chips and taste like preservatives or oil” instead of how the real star should be: potatoes.
• You are salty. Still just like with French fries And HashbrownsThese potatoes should be seasoned. “I want something simple and salty,” says Iannarelli. The ideal list of ingredients is refreshingly short: potatoes, oil and salt.
• They are crispy. Duran tells us that a “real” simple “simple potato chip” should break like glass when I bite it “. If a chip lacks crispy, “it is basically a sad, stale cracker,” laughs Smith. Chips just taste fresh, if they are not damp or flimsy, adds the cookbook author Dina Delasa Gonsar.
• They are thick. The vast majority of the chefs we spoke to give priority over boiler chips for most opportunities. The chief partner George Formaro restaurant is interested in kettel style because they are cut thicker and fried at lower temperatures without rinsing the entire surface thickness. Most regular chips are flushed or blanched, he explains. The strength that remains on boiler chips “gives the chips a deeper potato flavor”, adds Formaro. In addition, the slower cooking process creates a rugged, bubbling, robust and crispy texture that is difficult to beat. “
• Or they are thin. There is certainly still a place for the slimmer set. “Depending on the mood, I change my chip thickness preference,” says Smith to allrecipes. “Sometimes I want a robust, out-of-crawl cooker chef chip that could earn as a tiny edible shovel for dip. In other cases, it is about something thin and whispering light that melts practically in your mouth or between a layer of cheese and meat in a turkey sandwich.

According to the chefs, the best potato chips

As you may have guessed on the basis of these last two criteria, the best potato chip pimples can vary due to the moment, the mood and your personal food and your preferences. However, if you go for a trustworthy audience place, Lay’s boiler cooked original You don’t let potato chips down, three of our six cooks agree.

“Surprisingly good for a large brand,” says Formaro, these thickly cut laypersons are “consistent and crispy,” he says. “Far -satisfying and crispy than standard lays,” adds Moran. The professionals confirm that these yellow bag corresponds to the promise on the label: “Delicious taste, serious crunch.” If you take a bite, you will find that “the saltness is to the point,” says Iannarelli.

Honorable mention

Lay’s boiler chips are beautiful. However, they are far from finding the only fantastic option in the chip gang. (All options contained in this story affect the brand for only three ingredients: potatoes, oil and salt. The decisive factor is, as they are cut, prepared, prepared, and the amount of spices.) The following brands are a very narrow second:

• Cape Cod original potato chips: With voices from Smith and Formaro, this brand provides Lighthouse logo-dressed brand “Reliable Crunch and Flavor,” says Formaro. They are “somewhat smaller chips than some other boilers, but are still solid.” The original from Cape Cod was a staple in Smith’s pantry “forever” because it is “obsessed with all these small folded chips; they are like bonus bits! They are perfectly salty, crispy, thick and still still light.”
• Deep River original sea salt: Boiled kettle, rustic and perfectly salt, “Deep River chips taste like someone who actually takes care of her snack,” says Duran. “Every bite has this satisfactory crunch, which gives it the feeling of breaking some rules – like skipping the dinner for chips, which I unfortunately did.” Deep River also takes care of his community. Due to the initiatives “We give a chip” and “We give a tree”, plant trees and donate to non -profit organizations. “It is like using for charitable purposes,” says Duran.
• Rüsche original potato chips: Although Gonsar is better known for sharing healthy family recipes such as vegetarian salmon cakes and banana carrot muffins, “a guilty pleasure of me are good old ruffled potato chips,” she admits. The crunch is commendable, the smuggled texture can withstand dips, and “if you love a good salty bite, you always deliver,” explains Gonsar.
• Lay’s Classic Potato Chips: If she longs for a foretaste of the past, Smith opens a bag with the upper floor: Lay’s Classic. Since the brand debut in 1932Smith is probably not alone when he explains this “my childhood chips”. For a dose of nostalgia and a memory of simpler times in the form of thin, salty chips that are “dangerously easy to eat from the handful”, don’t let it down, she says. “My children love them, I love them and they will always have a weakness in my heart.”

What you combine with potato chips for a snack approved by Koch

All of these violently crispy and irresistible chip brands do not require a dip to be delicious. Nevertheless, chips and dip are a classic combination for good reason. Onion is one of the best BFFs for simple potato chips, Iannarelli, Smith and Gonsar. As you are planning your attack, Formaro has a strategy to build up the perfect bite: “I would like to get at least 25 percent of the chip interface dip covered in dip– Exactly closer to 80 percent, with just enough to handle. This is the optimal chip dip balance in my book! ”

Diving is far from its only option for How to change your chips. We can hardly wait to try all of these ideas drawn up by chefs. Use simple potato chips to: