In the
summer of 1853, Native American
George Crum was employed as a chef at an elegant resort in Saratoga
Springs, New York. One dinner guest found Crum's French fries too thick
for his liking and rejected the order. Crum decided to rile the guest
by producing fries too thin and crisp to skewer with a fork. The plan
backfired. The guest was ecstatic over the browned, paper-thin
potatoes, and other diners began requesting Crum's potato chips. As a
world
food, potatoes are second in human consumption only to rice. And as
thin, salted, crisp chips, they are America's favorite snack food.
Potato chips originated in New England as one man's variation on the
French-fried potato, and their production was the result not of a
sudden stroke of culinary invention but of a fit of pique.
These days, the famous chips are given different flavor to suit the
palates of the consumers. Flavors like salt, cheese, and
barbeque are now being munched on like hell. Flavors has been popping
out like "dill pickle",
"ketchup" and even "poutine."
As a
famous line of chips says, once you pop you can't
stop.
I love
to eat these munchies because they are crispy and delicious. They are
convenient since it comes in a bag and can almost be found almost
anywhere.
Potato Chips:
4 russet
(baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick
(1/4 cup) of butter, melted
coarse salt
to taste
Procedures:
Pat the potatoes
dry between paper towels and arrange them in one layer
in 2 buttered cookie sheets pans. Brush the potatoes with the butter,
bake them in a preheated 500°F oven for 15 to 20 minutes, or until
the
edges are golden brown. Sprinkle them with the salt.
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5
Favorite Junk Food