Years ago we made potato chip praline to accompany potato chip ice cream. The praline was a riff off of our pretzel praline. The pralines are deeply flavored and really crunchy. I wanted to revisit the praline for Doughnutland but wanted an element to compliment the doughnuts rather than overpower them. I borrowed the idea of sandy nuts, an approach we have applied to pretzels for the shop. I guess I have a pattern. First pretzels, then potatoes. Thanks to my idiosyncratic nature we now have experienced the wonderfulness of sandy potato chips. I dusted sugar on the potato chips in a hot pan and let the sugar melt and crystalize on the chips. I got a light coating of sugar with some caramelization happening on a few chips. I put the coated chips on parchment lined sheet pan and sprinkled on salt. I needed to compliment the sugar in my search for balance in the world of sweet and salt. With the final salt in place the chips are now ready for our spud-nuts.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
