Anyone successfully made these?

Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10 gm
fat. Ridiculous! And the prices of the low fat and fat free chips hovers
near the price of gold.

I suspect they require French frying so it's probably not possible to make
a low fat version at home. But there's a baked Lays low fat version that
taste good; possibly these can be reproduced at home?

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Apr 27, 10:34*am, KenK > wrote:
> Anyone successfully made these?
>
> Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10 gm
> fat. Ridiculous! And the prices of the low fat and fat free chips hovers
> near the price of gold.
>
> I suspect they require French frying so it's probably not possible to make
> a low fat version at home. But there's a baked Lays low fat version that
> taste good; possibly these can be reproduced at home?
>
> TIA
>
> Ken
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

Baked Lays give me the shits.

KenK said...

> Anyone successfully made these?
>
> Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10
gm
> fat. Ridiculous! And the prices of the low fat and fat free chips hovers
> near the price of gold.
>
> I suspect they require French frying so it's probably not possible to
make
> a low fat version at home. But there's a baked Lays low fat version that
> taste good; possibly these can be reproduced at home?
>
> TIA
>
> Ken


Ken,

You certainly can make them at home. The underlying problem is volume. It's
pretty time consuming to make what amounts to a $1.00 bag of chips.

If you can shave them paper thin with a mandolin (rhymed!) and bake them on
a cookie sheet with parchment and lightly spray them with a neutral flavor
oil, you'd probably get good results, albeit, small yield.

The mandolin I have lets me make waffle cut potato chips. Slice, rotate
90°, slice, rotate 90°, you know the drill? That was fun maybe twice!

Ruffles (ridges) potato chips can surely be a homemade challenge.

Best,

Andy
--
Eat first, talk later.

Chemo wrote on Mon, 27 Apr 2009 10:36:44 -0700 (PDT):

> On Apr 27, 10:34 am, KenK > wrote:
>> Anyone successfully made these?
>>
>> Store bought are too expensive and fatty for me - 1 oz. = 15
>> chips = 10 gm fat. Ridiculous! And the prices of the low fat
>> and fat free chips hovers near the price of gold.
>>
>> I suspect they require French frying so it's probably not
>> possible to make a low fat version at home. But there's a
>> baked Lays low fat version that taste good; possibly these
>> can be reproduced at home?
>>

They are not really potato chips but good non-fat oven baked potatoes
can be made. Baking potatoes are cut into 1/8 inch slices and cooked on
a tray dusted with corn meal at 375F for 20 minutes until they begin to
puff up. The temperature is then raised to 425F to expand them.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy > wrote in :

> Ken,
>
> You certainly can make them at home. The underlying problem is volume.
> It's pretty time consuming to make what amounts to a $1.00 bag of
> chips.
>
> If you can shave them paper thin with a mandolin (rhymed!) and bake
> them on a cookie sheet with parchment and lightly spray them with a
> neutral flavor oil, you'd probably get good results, albeit, small
> yield.

You're right. I didn't think of that. A sheet or two of chips wouldn't
amount to much. The propane used by the oven would cost more than the
chips would cost.

Ken

> The mandolin I have lets me make waffle cut potato chips. Slice,
> rotate 90ø, slice, rotate 90ø, you know the drill? That was fun maybe
> twice!
>
> Ruffles (ridges) potato chips can surely be a homemade challenge.
>
> Best,
>
> Andy
>



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

KenK said...

>> Ken,
>>
>> You certainly can make them at home. The underlying problem is volume.
>> It's pretty time consuming to make what amounts to a $1.00 bag of
>> chips.
>>
>> If you can shave them paper thin with a mandolin (rhymed!) and bake
>> them on a cookie sheet with parchment and lightly spray them with a
>> neutral flavor oil, you'd probably get good results, albeit, small
>> yield.
>
> You're right. I didn't think of that. A sheet or two of chips wouldn't
> amount to much. The propane used by the oven would cost more than the
> chips would cost.


Ken,

For Heaven sakes, at least try it once then get back to us!

"'Tis better to have loved and lost than never to have loved at all."
--Tennyson

Best,

Andy
--
Eat first, talk later.

KenK > wrote:

> Anyone successfully made these?
>
> Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10 gm
> fat. Ridiculous! And the prices of the low fat and fat free chips hovers
> near the price of gold.

Eat Old London Waffle Snacks instead. They have less fat per ounce.
Be sure to get the cheddar vers9ion - not the Swiss.

Wise's "Cheese Waffies" will work just as well.

-sw

On 27 Apr 2009 17:34:30 GMT, KenK > wrote:

>Anyone successfully made these?
>
>Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10 gm
>fat. Ridiculous! And the prices of the low fat and fat free chips hovers
>near the price of gold.
>
>I suspect they require French frying so it's probably not possible to make
>a low fat version at home. But there's a baked Lays low fat version that
>taste good; possibly these can be reproduced at home?
>
>TIA
>
>Ken

Some years ago, younger daughter tried making microwave potato chips.
Vegetable peeler to slice the potato very thin, lay flat in a plate,
microwave til very light brown. (that's from memory and you know what
memory is like). Anyway, they were pretty good considering how simple
they were to make.

She may have used Pam to keep them from sticking. My memory doesn't
go that far.

Best -- Terry

> KenK > wrote:
>
>> Anyone successfully made these?
>>
>> Store bought are too expensive and fatty for me - 1 oz. = 15 chips = 10
>> gm
>> fat. Ridiculous! And the prices of the low fat and fat free chips hovers
>> near the price of gold.
>
>
Eat pretzels. I like pretzel rods.

brooklyn1 > wrote:

> I like pretzel rods.

Well, duh. About an inch thick?

-sw

On Apr 27, 6:12*pm, Sqwertz > wrote:
> brooklyn1 > wrote:
> > I like pretzel rods.
>
> Well, duh. *About an inch thick?

The salt on them saves him money, as he doesn't have to spring for the
pricier "Ribbed for [His] Pleasure" variety of condom. Of course, an
uncondomed pretzen would go prematurely limp.
Why the heck am I even typing this?
Steve, I guess you've noticed that I'm using your words, properly
attributed.
That was pretty funny.
>
> -sw

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

"James Silverton" > wrote in news:EqmJl.3146
:

> They are not really potato chips but good non-fat oven baked potatoes
> can be made. Baking potatoes are cut into 1/8 inch slices and cooked on
> a tray dusted with corn meal at 375F for 20 minutes until they begin to
> puff up. The temperature is then raised to 425F to expand them.
>

Sounds interesting. I've made a similar 'potato wafers' from my old _Joy of
Cooking_ but your suggestion is a bit different. I'll have to try it.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

Sqwertz > wrote in
:

> KenK > wrote:
>
>> Anyone successfully made these?
>>
>> Store bought are too expensive and fatty for me - 1 oz. = 15 chips =
>> 10 gm fat. Ridiculous! And the prices of the low fat and fat free
>> chips hovers near the price of gold.
>
> Eat Old London Waffle Snacks instead. They have less fat per ounce.
> Be sure to get the cheddar vers9ion - not the Swiss.
>
> Wise's "Cheese Waffies" will work just as well.
>
> -sw

Never bought these. I'll give them a try.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

Mike.. wrote on Tue, 28 Apr 2009 18:46:58 +0100:

>> Anyone successfully made these?
>>
>> Store bought are too expensive and fatty for me - 1 oz. = 15
>> chips = 10 gm fat. Ridiculous! And the prices of the low fat
>> and fat free chips hovers near the price of gold.
>>
>> I suspect they require French frying so it's probably not
>> possible to make a low fat version at home. But there's a
>> baked Lays low fat version that taste good; possibly these
>> can be reproduced at home?
>>
>> TIA
>>
>> Ken

> potato chips are crisps. learn to speak properly.

Smile, when you say that, Stranger!



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Mike.. wrote on Tue, 28 Apr 2009 18:46:58 +0100:
>
>>> Anyone successfully made these?
>>>
>>> Store bought are too expensive and fatty for me - 1 oz. = 15
>>> chips = 10 gm fat. Ridiculous! And the prices of the low fat
>>> and fat free chips hovers near the price of gold.
>>>
>>> I suspect they require French frying so it's probably not
>>> possible to make a low fat version at home. But there's a
>>> baked Lays low fat version that taste good; possibly these
>>> can be reproduced at home?
>>>
>>> TIA
>>>
>>> Ken
>
>> potato chips are crisps. learn to speak properly.
>
> Smile, when you say that, Stranger!


Just the other day there was a show on potato chips. Pringles was shown on
a segment and they were taken to court by the other potato chip companies
over the use of the term "potato chips" since their product was made from a
dehydrated potato dough and not real sliced potatoes. The court ruled
against Pringles and so on the front label it states "potato crisps," as a
result of the ruling.

Andy
--
Eat first, talk later.

In article >, Andy > wrote:

> Just the other day there was a show on potato chips. Pringles was shown on
> a segment and they were taken to court by the other potato chip companies
> over the use of the term "potato chips" since their product was made from a
> dehydrated potato dough and not real sliced potatoes. The court ruled
> against Pringles and so on the front label it states "potato crisps," as a
> result of the ruling.
>
> Andy

People get up tight about the silliest things. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> People get up tight about the silliest things. ;-)


Om,

Ain't that the truth!

Who knew the potato chip biz was so cut-throat?!!

Best,

Andy
--
Eat first, talk later.

Andy > wrote:

> Just the other day there was a show on potato chips. Pringles was shown on
> a segment and they were taken to court by the other potato chip companies
> over the use of the term "potato chips" since their product was made from a
> dehydrated potato dough and not real sliced potatoes. The court ruled
> against Pringles and so on the front label it states "potato crisps," as a
> result of the ruling.

You forgot to mention that this was in England, not the united
states.

What I never understood is that I thought, in England, crisps were
chips, and fries were chips. So the whole legal battle never made
much sense to me - forcing them to call them "crisps" (potato chips)
when they're clearly not french fries either.

-sw

Sqwertz > wrote:

> What I never understood is that I thought, in England, crisps were
> chips, and fries were chips. So the whole legal battle never made
> much sense to me - forcing them to call them "crisps" (potato chips)
> when they're clearly not french fries either.

I confused myself - Let me revise this:

What I never understood is that I thought, in England, crisps were
chips, and chips were fries. So the whole legal battle never made
much sense to me - forcing them to call them "crisps" (potato chips)
while they weren't either!

-sw