This unusual dish was born, like many other brilliant things in the world, as a result of a banal human error. This dish was invented by a cook who worked in the Ritz Hotel in 1850 and cooked breakfast for the multi-millionaire Vanderbildt, without even thinking about how to make home-made chips. The cook, distracted, completely forgot about the potato, which at that time was fried in oil and turned into thin “leaves”, fragile, golden in color and very unusual taste.
In the modern world there are very few people who would not try potato chips, but not all of them have become ardent fans of this dish. The fact is that factory-made chips are extremely greasy, which not everyone likes, since they can harm health. How to avoid this, if you still want to enjoy delicious potato “leaves”? It is worthwhile to learn how chips are made and try to do it yourself - at home and exclusively by your own preference.
The easiest way to do this is the cook’s method, which came to modern culinary specialists from the distant 1850. However, this simple recipe has its own secrets, primarily regarding the choice of potatoes. If you want to create tasty and healthy chips at home, you will have to look for suitable varieties: with dense tubers that have a dense surface, no external or internal damage, and low sugar content. Interestingly, in addition to potatoes, other products are often used as a “material” for chips: pieces pressed from cereals, rice plates or corn tortillas. There is no doubt, such ingredients are very good for health, but not everyone considers them tasty.
To create delicious chips at home, with the taste of chicken and caraway seeds, it is best from the following products: potatoes (6 pcs.), A cube of "chicken broth" (15 gr.) And a small amount of dried cumin (about 10 gr.). Naturally, you will need vegetable oil for frying, as well as salt, otherwise the food will lose half its quality. In the preparation of such a delicate dish, the thickness of the sliced ​​potato is of great importance - each slice should be sufficiently dense and not fall apart, but at the same time, literally shine through. A cheese grater can help in this - only thanks to it chips at home will be ideal. When everything is ready, the slices will need to be dipped for a quarter of an hour in water, and then dried slightly with a paper towel. Then you just have to fry the potatoes in vegetable oil, remove it in time and put it on a paper towel to get rid of excess fat.
The last step in preparing such an appetizing crunchy delicacy is to create seasonings: for them, it is necessary to thoroughly crush one chicken bouillon cube, add salt to taste (the main thing is not to get carried away, because the bouillon cube itself is quite salty) and stir with caraway seeds. Ready seasoning should be sprinkled on top of still hot chips - and you can proceed to the “belly festival”.
You can cook chips at home very quickly and without extra effort - in the microwave. To do this, the cook will need to cut out a sheet of parchment matching the shape of the microwave dish, grease the paper well with vegetable oil and carefully lay a layer of potato slices on it. To taste, home-made chips can be sprinkled with salt and various seasonings, and then sent to the microwave. It is very difficult to determine the cooking time, as this depends only on the power of the device, but on average it is no more than 5 minutes. After this period, you can get a treat and leave it for several minutes in the open air, so that the chips are thoroughly dried and become really crispy.