We love potato chips. We also take our frying pretty seriously, what with a doughnut shop and all. We recently made the switch from rice bran oil to sunflower seed oil in our fryers. We find that the sunflower seed oil has less transfer of flavor and that the doughnuts fry up cleaner and with less oil absorption using the sunflower seed oil. So when we saw these Martin's Kettle Gold potato chips fried in sunflower seed oil at the market, we had to try them. They are crisp and crunchy with a clean potato flavor and just the right amount of salt. These chips are delicious and addictive and disappeared at an alarming speed, which told us everything we needed to know about these chips.
Years Past
March 2, 2005
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