I think that the reason why chip companies keep their chips very light and non flavored is because they add artificial flavors to them. If we cook our chips till they burn or brown a little, that wouldn’t taste very good with the artificial flavors. Also, if you read the ingredients on a bag of chips, many of them add MSG(Monosodium Glutamate) to enhance the flavor and it makes you want to eat the whole bag. It does cause stomach discomfort and headaches to many people. The homemade ones are much better for anybody.
May I suggest: Townsends (mostly Settlers cuisine), Modern History TV (mostly Medieval food and lifestyle), English Heritage... I admit there is a cultural bias, but these are phenomenal channels.
what makes this channel so special is that he cares for this audience all around the world, US shows always assume that everyone has the access to the same kind of potatoes or other products.
This is the most German thing ever. I was expecting a quick Potato Chip tutorial, but instead got an in depth history lesson, followed up by a chemistry lesson. Awesome video.
In Canada we have a flavour called "all dressed". I think they sweep the floor of the potato chip flavouring factory at the end of the month after they've made all the other flavours and the sweepings get put into a bin and reused as "all dressed". It's the best potato chip flavour going.
You have a gift for video production. Production, editing, content and composition are flawless. Many times 18-20 min videos are hard to watch, not here. Great job, you deserve more subs
@@NZAnimeManga how exactly is that the case? the only times where you might get a hint of that if you don't pay attention is when he goes against the grain because it isn't scientifically accurate. all of his comments are tasteful, his video's are the most informative ones out there and at the same time he encourages lenient growth in the kitchen.
@@georgsimpson3378 all of them are great but no one is as revered ad Kenji. He's done the science and test kitchen work like no one else on youtube, so his word on a subject is often the last.
Wow, this is probably one of the best cooking videos I have ever seen - even though it is just about potato chips. You did not miss anything at all - so very informative. Thanks for making this.
The perk of making your own junk food is often when you're in a junk food mood you don't really want to cook, which usually ends up in either putting you in a mood to do things again or you talking yourself out from making it.
@thegurl8788 I didn't say this would be an everyday thing, just: "when you feel like having junk food, make your own. If your junk food mood coincides with your 'feeling like doing nothing' mood there's the chance you will talk yourself out from making junk food, at the end of the day you will eat less of the stuff." It's putting one problematic habit against the other so they cancel each other out: either you put yourself out of your mood of doing nothing trough cooking, or you don't eat junk food because the only option you gave yourself is to make it if you want it, but you don't want to do anything.
you can make a video citing his video, pseudo colav xD If i can suggest something, when i make fries i first prepare a mix of salt/ bit of ginger powder/onion powder/ bit of smoked paprika/garlic powder/dill, then I cut the potatoes thin , clean them with water in the tap and all fry them as if preparing them for a Spanish omelette, take them to a bowl, mix into them while hot and dry and take a few for me because my family and frie devour them xD
I started out by rolling my eyes at the long video, almost clicked out to watch a different 4 min vid to get what I came for, but now I'm 13 mins in and haven't been this invested in something in months.
Personally I don't bother with ice for potatoes but rinse and leave to set in cold water when possible, it helps with fries and other ways of frying too!
I make kettle chips all the time and I agree, the brown ones do taste better. I think it has to do with the caramelization of the sugars which we try to avoid using the vinegar method. The caramelized ones taste better. For cutting, earlier I used to halve the potatoes in the middle and cut really thin slices shaped like a "D" using a serrated knife by hand. I had trained myself by doing this repeatedly so many times that the chips used to be see through. Now I just use a mandolin because it is equally good and also because hand cutting is just too much effort sometimes. Then I wash off the starch until the water starts turning somewhat clear. Then I freeze them for just enough time for the water inside the cells to crystalize and break the cell walls. Usually it means around 2 hours. After that, you put frozen chips into hot oil keeping in mind that the oil will boil over and the frying vessel needs to have enough margin so that it doesn't spill. This makes the temperature of the oil drop and also thaws the chips so that now the water will evaporate easily (the cell walls are already ruptured due to freezing). And I never cooked in small batches. Just keep turning the chips frequently for even cooking. fry until golden brown and crisp. Keep in mind that even after you remove them from the oil, the chips will turn further darker brown outside the oil as they continue to cook in their own residual heat, so remove them slightly before you think they have achieved the correct color. Salt to taste and enjoy.
First time seeing a video of yours, and I just want to say that I really appreciated how you took time to educate about the history of the recipe and why chips are cooked the way they are to this day. For me, learning to understand why things work the way they do is as important as how to do those things themselves. Definitely earned a sub and notification bell from me! :)
@@ferrarirobin I don't have a good definition for 'wet', and I doubt that there even really is one, but I'll try my best. I guess for most people something being wet simply means that it's soaked or covered in water. You can soak things in oil too, but since oil has different properties than water (lower heat capacity, less surface tension, lower density, non polar, et cetera) we humans don't consider it 'wet'. Maybe something with properties similar to water could be considered 'wet' too. Also another big thing is that water is really good at putting out fires, while oil is not. Also water evaporates relatively quickly, while most oils don't, which leads to us considering something being wet a temporary state which resolves itself over time while if you spilled oil on something you'd actively have to get it off.
@@ferrarirobin "Wet" when a chemist or (apparently) an engineer uses it means it has water in or on it. Specifically water, other substances can be liquid but they don't make things wet.
@@ferrarirobin a fish under water is not wet until you pull it out of the water. If you're hand is under water its submerged and when you take it out its wet or atleast a simple explanation or atleast as close I can come to explain it
I came here to learn how to make potatoes chips instead I got a history and science lesson at the same time this man should be my teacher............and my cook
I just made them your way. Never made potato chips, made corn chips from tortillas and they are fantastic. These were goodness unearthed brand I think? Cheapest yellow(like a yukon gold) potato in the store. Best potato chip I have ever had and I'm a Lay's original lover. I don't know or care how long they stay good cause these will be eaten before they resemble stale...like some of the Lays I buy...not a big chip boy. My kids are gonna love this! A light sprinkle of Tony C's cajun spice is what I used. Thank You Andong the A-Bomb of flavor!
Hi andong. I just wanted to tell you how much change you brought to my life in quarantine. If I would have not been inspired to cook from you i would probably be having instant ramen as lunch breakfast and dinner.
@@mynameisandong yes i realized that after watching your videos. Im having so much fun making different recipes each day because of all the extra time i have!
Im so used to TH-camrs Sponsored Ads, that your intense “One more dramatic shortcut” at 13:00 made me auto skip assuming you were gonna mention Honey or SkillShare or something 😅
Bro just watching that again I totally understand XD, the white shirt and blue background and "Pretty much all the recipes you find online...". It really does look like he's about to introduce skillshare.
Fyi: There is an addon called "Sponsor Block" for Chrome/Firefox and even on mobile when using a NewPipe Fork or I think Vanced, that works basically like ad block, but with in-video sponsors. No more raid nord squarespace vpn bullshit :D
It's my first time being here and woah I'm impressed! The quality of production, history, science + culinary teacher. What a man! Keep up the good work.
When I was a boy, all schoolchildren of I think age 10 in my hometown (Decatur, Illinois) were taken on tours of the local potato chip maker, Licek Potato Chip Company, known for the regional brand Crane Potato Chips. That was nearly 50 years ago in my case. Continuous process. Now there are many fewer local manufacturers, and Licek’s and Crane are long gone.
I'm from Taylorville (20 miles away from Decatur), and, same! We LOVED touring the potato chip factory, and when they handed out samples, we were convinced that this was the best field trip ever!
I actually ate the cheap ikea chips and realized the actual taste, texture and crunchiness of a thick heavy chip and damn dude i fell in love with that. No other chip company were able to do it like they did.
The idea about using the peeler is actually really good my grandma always did it with a knife since before I was born but I can't cut them as well and some turn out perfect some and others the exact opposite but the peeler worked great and saved money from not needing a special too
I've made homemade potato chips before doing the whole vinegar blanching and drying and getting the right temp, in small batches, etc. I honestly was very skeptical that Andong's procedure would work. Well, I just did it and it totally worked. I even cut them pretty thick and they were still super super crunchy. Not only that, but I fried them in my own homemade onion oil after making crispy fried shallots from Andongs other video about onions. Andong you should be proud. The first time you do this, if you're like me, you'll be tempted to take them out too soon out of fear of burning them, but leave them in until they get nice and dark. I took them out as the oil was just a little over 300 degrees, which is quite a change from the typical "preheat oil to 375" standard.
Personally, I am a fan of the weirdest flavors you can find among 'regular' potato chips in German supermarkets: Africa, Currywurst, Barbecue, Western, Pulled Pork, Cheese and Onion - whathaveyou. But of course I can also appreciate a good paprika or salt and vinegar version. You should most definitely do a follow up. Why not try to flavor the oil with onion, garlic, chili, rosemary or ginger. For spices I think salt and paprika powder go a long way but how about cumin, oregano or maybe garam masala? I love your videos - the production quality is through the roof, your energy and attitude are great!
You’ve not seen the Swedish potato chips then? The variety is insane, lots of flavours I’ve never seen elsewhere. Sorts, shapes, types equally overwhelming. The quality is the best I’ve come across and I’m a bit picky and not the biggest chips eater. Regular food shops often have large isles filled with chips. Love Deutschland but in terms of chips, candy, chocolate and some other categories of food products you have some work to do 😘
Andong: "I know potato chips are so cheap to buy..." Me: *looks at $4.29, 200g bag of Ruffles, looks at $4.99, 10 lb. bag of potatoes* "Why do you think I came here, friend?"
@@sandesser8064 I live in a town with about 100k in population so Ill give ya that, but man when I visit my bro which lives in a city with about 500k I dont see things that expensive. Man lives in NYC probably
Tried it and it does work. It took 45 minutes for them to cook. There were only 10 that I had to pull out that cooked sooner. I wish I knew how to submit a picture because I would show you thank you. This is how I’ll be doing my chips from now on👍🏾👏🏾🙌🏾👌🏾💓💓💓
Well, with now at least two videos about crispy snacks; as someone living in germany you might know a snack called "Pombär". After induldging way too much in the Ketchup flavored ones, i tried to look for a recipe to make, at least something similar, at home but no luck. It would mean the world to me if you could find me a way to make those at home, and getting a spicemix similar to that ketchup flavor would be legendary!
Hi Andong! Here in the US, I think the most classic non-salt chip flavor has to be Sour Cream and Onion (or BBQ) and I would LOVE to see your take it on it so I could make some at home!! Bonus points if you can do the Canadian classic: potato chips "all-dressed" that, too, would warm my soul
@@annother3350 Bold assumption to connect potato chips to patriotism, but don't put me into your stereotypes. I just like taking in every perspective, sorry for being too considerate about how things can come to be.
So glad I watched the end... can't wait to make the cold oil method. Thank you!!! 💥My fav chip dip: microwave a packet of onion soup powder w 1/8 to 1/4 cup water for 30 seconds, then add to sour cream. It gives a creamy light custard texture to dip... Omg YUM!!!
Sometimes I make potato crisps myself and I can only confirm it is worth it! Since, I am a huge fan of paprika flavoured crisps, I season mine with smoked sweet or smoked spicy paprika powder from Spain, and salt. This is so fantasic! Beside that, I really love your videos because you do not just cook, no, you give us so much background information which makes it so much better! When you try to invent something new or to enhance/evolve existing dishes, it is also very cool. Perhaps you should try to make crisps from rice. There are these rice crisps by Pringles, but the contain potato flour as well. Maybe it is possible to produce them without any trace of potato. I am already looking forward to your next videos! Thanks for the infotainment!
In the UK, you name the potato snacks based on the end result. In America, they are named for the cutting process used to make them. The head of a potato chipper looks much like the head of wood chipper. You have a rotating head with embedded blades preset to the desired depth. You feed the potatoes/wood to it as it spins. The result is wood chips or potato chips or anything else you choose to chip. The cut potatoes remain chips both before and after cooking.
I used this method but I used a small bit of garlic powder with the salt as well. No garlic forward flavour chips really to be found anywhere in stores. I was very happy with the results. Cheers for the great video.
For slicing I really like those "food sharpener" thingies, which let you make your potatoes into spirals. Depending on the potatoes you have you can even leave the skin on, it gives the final product a delicious crust around the outside.
Brilliant Video, kettle chips all the way for me although, The main reason I like chips is not just because of the crisp, but mainly for the seasoning the use, I was addicted to the stuff and would lick it from the crisp like it was an oreo! Please make an episode about how to make and more importantly apply the seasoning flavour like they do in the factory, that would be a great video too :)
I'm an original lays potato chip person myself (so are my fellow countrymen, judging by how ths was one of the chips that was out of stock when we were on lockdown)
Brillant video! Made Kettle chips just like your ones the other day and they turned out great too. 5 potatoes made enough for five small servings for my family and I. I did the twice frying method after soaking the slices of potatoes in a solution of vinegar and cold water(to stop oxidation and browning) Dried the slices fairy well before cooking them in batches and the result was crispy,crunchy yumminess.
@@Jeff015 Looks at channel name, looks at your comment, looks at channel name, looks at comment. Gets confused at comment and takes break from internet to recover.
Compared to the other videos about making crisps without doubt this is the best, to the point, factual and common sense even showing just using a cheap kitchen greater slicer. Only thing after watching and very impressed with the effort and time to cook them i.e. using chopsticks to take out cooked ones - I just could not be bothered to spend that time for a bag of chips I can buy just for £1 but all respect to you Sir.
The quality of the taste also depends on the fat that you use at frying. My favourites are coconut, olive and flaxseed oil. I also use sunflower oil occasionally but in small amounts.
Miles and miles of personality. This man could sell rocks, and I'd be buying.
4 ปีที่แล้ว +53
how about this: drop in some thyme or rosemary and garlic cloves (softly crushed) into that cold oil to infuse it, and leave it there as temperature rises and cooks the chips
You'd have to keep it all in a bundle or muslin bag - remove it before it burns, or it will taste *far* worse than burned potatoes. Even then, a lot of the volatile compounds from them may burn before the potatoes are done... but it could be worth a try to see what happens!
Honestly garlic powder and chopped rosemary tossed on after cooking would be plenty delicious on its own
4 ปีที่แล้ว
@@jameshaulenbeek5931 because of the thickness and structure (is not pure starch as the chips) it shouldn't burn before chips are done. However if they do, course remove them. This technique is very used with steaks on a pan with butter (which burns also). But in kettle cooking is with low temp, it shouldn't happen. I haven't tried yet, I could be wrong, though
So I made some and ate them all in one sitting. Edit: Also, tip, use the damned mandolin guard. Edit 2: You don't have to worry about the chips sticking to themselves, but you do have to worry about them sticking to the bottom of the pot.
My asian pallette loves the lay's wasabi ginger, garden tomato & basil, and hot dill pickle! Something tangy and strongly aromatic, but not salt and vinegar, which i think taste like salt with citric acid. Those are all flavours that are hard to recreate at home while some even discountinued.
I found the Lay's Magic Masala flavor once at an international market in my hometown and it was hands down my favorite flavor. I wish more mainstream US markets would have the international Lay's flavors. Wasabi ginger sounds really yummy.
Yasssss!!! My Family is soooo interested in Sour Cream & Onion, & BBQ!! I am doing this is 2 weeks when all of my kids are out of virtual/going into school & I literally cannot wait! Thank You Andong!!! Your videos are amazing! I am such a Foody & I make really good foods! Have an awesome day!
I have started making my own, but I do it slightly different. I do blanch them, but then put them in a dehydrater until dry, and store them away. Then, when I want some I can deep-fry a handful within 10 seconds or so.
I absolutely need the follow-up with flavoured ones, please include paprika too! I'm Polish, it has been my favourite flavour since I can remember and I was so shocked to see it wasn't the basic flavour in other countries
I always use this recipe now. Best method yet, although I get mine a bit warm first before I place them in the oil. They turn out so delicious! I flavor them with a light coating of Goya Adobo all purpose seasoning and they are the best tasting potato chips I have ever eaten! I get them about as brown as his, but I free hand slice them and they turn out amazing! The trick is to have a steady hand, eye and steak knife to cut so it slices easier that way you can't mess up like with thin sharp knife.
I also free hand sliced mine, the skill develops surprisingly quick, and even the thick ones make good chips. Honestly I feel like the problem lies in making them too THIN. Lol. I got a few that were just barely not done, and they might have been the best of the bunch
@@benjaminharopolous1416 Yeah, in the past 6 months since I started cooking them I must have made it at least a dozen times, so on average 2 times per month with about 2-3 russet potatoes depending on how large they are, but some months made more and less. And yeah the freehand method takes a tiny bit of practice but you get better with it very quickly and you learn as you go. What did you season yours with? I still make all mine with Adobo and it really tastes so great. And yes, you are right about the thicker ones, they are kind of chewy but when you get them evenly sliced and dehydrated throughout they can be super crunchy. Problems arise when it is not an even slice and part cooks at different rates.
I use jersey devil Chipotle salt. Its smoked salt and smoked dried pepper, and then I add a little bit of flakey salt. It has just that small punch of heat with the smokey and salty flavor, and you're totally right, it is having different thicknesses than thinner or thicker ones. I'll have to try adobo too, I've never had it
I make potato chips at home frequently, but I use an air fryer. I prepare the slices along the lines that Andong has shown using a mandolin slicer. While the air fryer is pre-heating, I dry the slices and add them to a plastic bowl, and I lightly spray the slices with with a little extra-virgin canola oil. Thereafter, I do small batches shaking the basket a few times. My chips come out warm and crispy.
Thanks for this! It usually takes me an hour to make one batch of potato chips but this doubly helps. I like to make my own homemade flavors with my own blend of spices so it's definitely worth it 😋
Have you heard of all dressed chips? It's a Canadian flavor that has recently made its way into the USA... It's like a sweet bbq salt and vinegar, and it's extremely addicting
I tried this one.. Its 100% success.. Taking a lot more time. But the result is super crispy chips.. Just cut, wash, wipe dry, and fry in sim mode.. I too liked the thicker one more..
7:30 .. .wait did he say "here in Germany".. this dude is German? His English is so perfect :D Somehow I was recommended this channel. You just gained a new subscriber. Quality content!
He's mentioned that he's German with some Russian ancestry (a Russian grandmother, if I recall) in other videos. He seems to have a knack with languages and has lived abroad a fair bit. His English is indeed excellent, as is his French pronunciation. If he had not mentioned his nationality, my first guess was have been that he's a first generation Canadian whose family moved here when he was quite young or a second generation Canadian born to recent immigrants (slight hint of an accent on a North American English base accent with very good French phonetics), probably from Montreal or maybe Ottawa. Seriously, he sounds like he grew up within a few hundred kilometers of me here in Canada. Folks tune in for his cooking skills but his language skills are at least equally impressive.
Definitely guilty of eating a whole bag of kettle style potato chips as a meal during my teens. That crunch is killing me, makes me want devour an entire bag again.
My best homemade chips of this sort are rinsed, dried, salted and covered in paper towel for several hours, then a fast rinse, pat dry, and then fry. Try it!
I've been using the peeler method and the cold oil - large batch method for a while now. Am glad this is the method you've chosen to highlight. Subscribed!
You asked for it! :) Here's how to make seasonings for potato chips: th-cam.com/video/4vhe-f5VojQ/w-d-xo.html
check out this recipe; he didn't even wash the slices, directly into hot oil and they're all white!
th-cam.com/video/_N48I-ONH7M/w-d-xo.html
Hi, at 15:06 you mentioned "rinsed and dried potato". May I know what did you use to rinse it? Is it just plain water, or a mixture?
I think that the reason why chip companies keep their chips very light and non flavored is because they add artificial flavors to them. If we cook our chips till they burn or brown a little, that wouldn’t taste very good with the artificial flavors. Also, if you read the ingredients on a bag of chips, many of them add MSG(Monosodium Glutamate) to enhance the flavor and it makes you want to eat the whole bag. It does cause stomach discomfort and headaches to many people. The homemade ones are much better for anybody.
you have never tried zweifel chips from switherland.
they are the best
Direkt Bock Chips zu machen
Übel geiles Video
Dafuq is that production quality. Are you kidding me? This is like science and history lessons combined with a crisp cooking show. Luv it! ;)
He's the German Alton Brown. ;)
Andong is ridiculously good at this.
swerinG
praise the Lord Jesus Christ
Crisp huh. I see what you did there
Video production is his day job! Literally.
This is definitely worth watching when we're hungry at night trying to sleep
And I just made this exact same recipe for tonight
Such a heaven
And this is me rn
Or on a low carb diet.
felt that
that kinda hurt
I like this guy because he doesn't just show the recipe for the food but shows the history of it as well
Fake history of it at least
Yea I love it too
This channel is criminally underrated. Food and history. The best pairing.
You should check out the channel Tasting history, good content.
@@dennislofstrom6177 you beat me to it, was about to recommend them as well
I can only echo that
May I suggest: Townsends (mostly Settlers cuisine), Modern History TV (mostly Medieval food and lifestyle), English Heritage... I admit there is a cultural bias, but these are phenomenal channels.
@@Kiror0_ My sweet summer child. Those are rookie numbers, as far as the internet is concerned.
what makes this channel so special is that he cares for this audience all around the world, US shows always assume that everyone has the access to the same kind of potatoes or other products.
This is the most German thing ever. I was expecting a quick Potato Chip tutorial, but instead got an in depth history lesson, followed up by a chemistry lesson. Awesome video.
And I'm going on 14-day low carb tomorrow. Fml
It‘s only 11pm!! Gogogo!
Shit. Tommorow I'm going a 14 day carb only diet. Good luck to us both.
@F a maybe he needs to gain weight or he's trying a really hardcore carb cycling.
You'll have something to look forward to in a couple weeks.
Don't do it, man!
the man forgot the one ingredient you need to make true supermarket chips:
air.
no ur wrong, we need more blood in it
@@iRON90111 woah
@@user-s3ts8my2x n o
@@iRON90111 wait what...
@@iRON90111 yo wtf
I just made these. They are the best crisps I have ever tasted. I am amazed by how good they are. Making a second batch right now.
Which method did you use? 🤔
Did you make the kettle chips or the other one?
In Canada we have a flavour called "all dressed". I think they sweep the floor of the potato chip flavouring factory at the end of the month after they've made all the other flavours and the sweepings get put into a bin and reused as "all dressed". It's the best potato chip flavour going.
genious!!
@@mynameisandong To make at home it's ketchup, salt, vinegar, cumin, paprika, chili powder, and onion powder.
Wait I never knew all dressed was a Canada exclusive :O
@@mynameisandong genius*
This is too funny 😂😂😅
You have a gift for video production. Production, editing, content and composition are flawless. Many times 18-20 min videos are hard to watch, not here. Great job, you deserve more subs
That is so true. Photography pacing & storytelling are great.
Agree
Also his studio... the set looks great!
PLZZ IM SORRY BUT JUST GET TO THE COOKING IM STARVING😭
right😭 in the end is fine but the beginning 😔
I swear J. Kenji Lopez-Alt is the backbone of the TH-cam chef scene
Chef John, Wang Gang, Andong, Sohla and BAbish, ChinesCookingDemistified are all equally Great
Shame he’s such a sanctimonious wet, though...
@@NZAnimeManga how exactly is that the case? the only times where you might get a hint of that if you don't pay attention is when he goes against the grain because it isn't scientifically accurate. all of his comments are tasteful, his video's are the most informative ones out there and at the same time he encourages lenient growth in the kitchen.
@@georgsimpson3378 all of them are great but no one is as revered ad Kenji. He's done the science and test kitchen work like no one else on youtube, so his word on a subject is often the last.
@@georgsimpson3378Ethan and Helen Rennie
00:36 “Personally, I’m a man of thiccness” same
only the finest will do for me
@TeleSoap Absolutely not, it’s thiccness. The more C’s, the thiccer it is.
yeah me too
THICC
THICC
Wow, this is probably one of the best cooking videos I have ever seen - even though it is just about potato chips. You did not miss anything at all - so very informative. Thanks for making this.
The perk of making your own junk food is often when you're in a junk food mood you don't really want to cook, which usually ends up in either putting you in a mood to do things again or you talking yourself out from making it.
Exactly 💯
@@vareux7 I don't expect Godzilla to even be literate
@thegurl8788 I didn't say this would be an everyday thing, just: "when you feel like having junk food, make your own. If your junk food mood coincides with your 'feeling like doing nothing' mood there's the chance you will talk yourself out from making junk food, at the end of the day you will eat less of the stuff."
It's putting one problematic habit against the other so they cancel each other out: either you put yourself out of your mood of doing nothing trough cooking, or you don't eat junk food because the only option you gave yourself is to make it if you want it, but you don't want to do anything.
@thegurl8788
You don't have to eat this everyday I eat it once a week or month.
😂😂❤
I absolutely need this in my life.
you can make a video citing his video, pseudo colav xD
If i can suggest something, when i make fries i first prepare a mix of salt/ bit of ginger powder/onion powder/ bit of smoked paprika/garlic powder/dill, then I cut the potatoes thin , clean them with water in the tap and all fry them as if preparing them for a Spanish omelette, take them to a bowl, mix into them while hot and dry and take a few for me because my family and frie devour them xD
So in the end souma was right and cooking at lower tamps results in less fat
Chef, what's up man
chef-sensei 🙇
@@HelloOnepiece true! I still didn't notice a difference, but I'm a noob
I started out by rolling my eyes at the long video, almost clicked out to watch a different 4 min vid to get what I came for, but now I'm 13 mins in and haven't been this invested in something in months.
Andong: "I am a man of thickness."
[everyone liked that]
THICCCCCCNESS
With SIX C's.
I see you're a man of culture as well
Yep
[X688 disliked that]
Damn Synth
“A man of thickness” Imagine that’s how Lays promotes their Kettle chips. Extra thicc kettle chips.
Ngl just marketing a new chip flavour or line as "extra thicc" might actually work
come-a-get-up come on get down with the thiccness
Pretty sure in 20 years time 'thicc' will be the official spelling.
Made these with your method and they were perfect. Used smoked paprika, a tiny bit of brown sugar and white pepper, and diamond crystal salt. 🤤
I made your chips accept doing everything different!
My tip: Submerge the sliced potatoes in very cold (ice cold) water to speed up the excess starch removal. To dry use a salad spinner thoroughly.
Great idea, that way my salad spinner isn’t a unitasker! Lol
What if you did ice cold ✨vinegar✨ water I wonder?
Personally I don't bother with ice for potatoes but rinse and leave to set in cold water when possible, it helps with fries and other ways of frying too!
"I'm a man of thickness" - Andong 2020
69 upvotes N I C E
Knew someone would write this
should already be a meme by now acrually 😂
Thicccniss
i knew i would find a comment like this
I make kettle chips all the time and I agree, the brown ones do taste better. I think it has to do with the caramelization of the sugars which we try to avoid using the vinegar method. The caramelized ones taste better.
For cutting, earlier I used to halve the potatoes in the middle and cut really thin slices shaped like a "D" using a serrated knife by hand. I had trained myself by doing this repeatedly so many times that the chips used to be see through. Now I just use a mandolin because it is equally good and also because hand cutting is just too much effort sometimes.
Then I wash off the starch until the water starts turning somewhat clear. Then I freeze them for just enough time for the water inside the cells to crystalize and break the cell walls. Usually it means around 2 hours.
After that, you put frozen chips into hot oil keeping in mind that the oil will boil over and the frying vessel needs to have enough margin so that it doesn't spill. This makes the temperature of the oil drop and also thaws the chips so that now the water will evaporate easily (the cell walls are already ruptured due to freezing). And I never cooked in small batches. Just keep turning the chips frequently for even cooking.
fry until golden brown and crisp. Keep in mind that even after you remove them from the oil, the chips will turn further darker brown outside the oil as they continue to cook in their own residual heat, so remove them slightly before you think they have achieved the correct color.
Salt to taste and enjoy.
"Personally, I am a man of thiccness"
same Andong my dear friend, same.
First time seeing a video of yours, and I just want to say that I really appreciated how you took time to educate about the history of the recipe and why chips are cooked the way they are to this day. For me, learning to understand why things work the way they do is as important as how to do those things themselves. Definitely earned a sub and notification bell from me! :)
You have come to the right place then!! :)
"oil may be liquid but it's not technically wet"
Never thought my engineering degree would play a role in my culinary journey... 🤣
Enlighten me. What defines 'wet'? It's something i've been wondering for a while now :p
@@ferrarirobin I don't have a good definition for 'wet', and I doubt that there even really is one, but I'll try my best. I guess for most people something being wet simply means that it's soaked or covered in water. You can soak things in oil too, but since oil has different properties than water (lower heat capacity, less surface tension, lower density, non polar, et cetera) we humans don't consider it 'wet'. Maybe something with properties similar to water could be considered 'wet' too. Also another big thing is that water is really good at putting out fires, while oil is not. Also water evaporates relatively quickly, while most oils don't, which leads to us considering something being wet a temporary state which resolves itself over time while if you spilled oil on something you'd actively have to get it off.
@@ferrarirobin hehe gigity
@@ferrarirobin "Wet" when a chemist or (apparently) an engineer uses it means it has water in or on it. Specifically water, other substances can be liquid but they don't make things wet.
@@ferrarirobin a fish under water is not wet until you pull it out of the water. If you're hand is under water its submerged and when you take it out its wet or atleast a simple explanation or atleast as close I can come to explain it
I came here to learn how to make potatoes chips instead I got a history and science lesson at the same time this man should be my teacher............and my cook
Does Andong have a production team or is he just that good on his own? The video quality is just insane.
I just made them your way. Never made potato chips, made corn chips from tortillas and they are fantastic. These were goodness unearthed brand I think? Cheapest yellow(like a yukon gold) potato in the store. Best potato chip I have ever had and I'm a Lay's original lover. I don't know or care how long they stay good cause these will be eaten before they resemble stale...like some of the Lays I buy...not a big chip boy. My kids are gonna love this! A light sprinkle of Tony C's cajun spice is what I used. Thank You Andong the A-Bomb of flavor!
Hi andong.
I just wanted to tell you how much change you brought to my life in quarantine. If I would have not been inspired to cook from you i would probably be having instant ramen as lunch breakfast and dinner.
If there's one good thing about quarantine, it's cooking! :)
@@mynameisandong yes i realized that after watching your videos. Im having so much fun making different recipes each day because of all the extra time i have!
Im so used to TH-camrs Sponsored Ads, that your intense “One more dramatic shortcut” at 13:00 made me auto skip assuming you were gonna mention Honey or SkillShare or something 😅
force of habit, ey?
Bro just watching that again I totally understand XD, the white shirt and blue background and "Pretty much all the recipes you find online...". It really does look like he's about to introduce skillshare.
Fyi: There is an addon called "Sponsor Block" for Chrome/Firefox and even on mobile when using a NewPipe Fork or I think Vanced, that works basically like ad block, but with in-video sponsors. No more raid nord squarespace vpn bullshit :D
It's my first time being here and woah I'm impressed! The quality of production, history, science + culinary teacher. What a man! Keep up the good work.
When I was a boy, all schoolchildren of I think age 10 in my hometown (Decatur, Illinois) were taken on tours of the local potato chip maker, Licek Potato Chip Company, known for the regional brand Crane Potato Chips. That was nearly 50 years ago in my case. Continuous process. Now there are many fewer local manufacturers, and Licek’s and Crane are long gone.
I'm from Taylorville (20 miles away from Decatur), and, same! We LOVED touring the potato chip factory, and when they handed out samples, we were convinced that this was the best field trip ever!
I actually ate the cheap ikea chips and realized the actual taste, texture and crunchiness of a thick heavy chip and damn dude i fell in love with that. No other chip company were able to do it like they did.
The ikea chips are some of the best ever!!!
Ikea makes potato chips??
@@MrVovansim yeah, but its just a box of potatoes and a jug of oil.
@@MrVovansim yeah man and they are terrific 😄
My favorite as well. Sometimes I go there just for the chips and maybe some glasses of herring with sauce
The idea about using the peeler is actually really good my grandma always did it with a knife since before I was born but I can't cut them as well and some turn out perfect some and others the exact opposite but the peeler worked great and saved money from not needing a special too
I've made homemade potato chips before doing the whole vinegar blanching and drying and getting the right temp, in small batches, etc. I honestly was very skeptical that Andong's procedure would work. Well, I just did it and it totally worked. I even cut them pretty thick and they were still super super crunchy. Not only that, but I fried them in my own homemade onion oil after making crispy fried shallots from Andongs other video about onions. Andong you should be proud. The first time you do this, if you're like me, you'll be tempted to take them out too soon out of fear of burning them, but leave them in until they get nice and dark. I took them out as the oil was just a little over 300 degrees, which is quite a change from the typical "preheat oil to 375" standard.
Production quality OFF THE CHARTS. You're an amazing foodtuber,and you're deservingly rising in popularity . Best of luck!Keep it up!
ngl that dark dark brown is something i love, they used to sell a chip like that but they discontinued it and bags of it cost like 12$ online
Personally, I am a fan of the weirdest flavors you can find among 'regular' potato chips in German supermarkets: Africa, Currywurst, Barbecue, Western, Pulled Pork, Cheese and Onion - whathaveyou. But of course I can also appreciate a good paprika or salt and vinegar version.
You should most definitely do a follow up. Why not try to flavor the oil with onion, garlic, chili, rosemary or ginger. For spices I think salt and paprika powder go a long way but how about cumin, oregano or maybe garam masala?
I love your videos - the production quality is through the roof, your energy and attitude are great!
You’ve not seen the Swedish potato chips then? The variety is insane, lots of flavours I’ve never seen elsewhere. Sorts, shapes, types equally overwhelming. The quality is the best I’ve come across and I’m a bit picky and not the biggest chips eater. Regular food shops often have large isles filled with chips. Love Deutschland but in terms of chips, candy, chocolate and some other categories of food products you have some work to do 😘
The idea of frying the potatoes in flavoured oil is fantastic
I had monkey gland flavoured crisps in Namibia.🤣
I'm already making plans for frying garlic and onion in ghee, then potatoes, then chicken.
Cheese and Onion flavour is the best selling flavour of crisps in the UK.
Andong: "I know potato chips are so cheap to buy..."
Me: *looks at $4.29, 200g bag of Ruffles, looks at $4.99, 10 lb. bag of potatoes* "Why do you think I came here, friend?"
how? how tf? Sometimes 250g pringles are like £1.25
@@trollinape2697 big cities usually have upscaled prices.
@@sandesser8064 I live in a town with about 100k in population so Ill give ya that, but man when I visit my bro which lives in a city with about 500k I dont see things that expensive. Man lives in NYC probably
@@trollinape2697 WHAT. Pringles cost somewhere around 2,50€ for a 200g box here, why are yours so cheap.
God damn that is expensive they're just 2.50 down here
Tried it and it does work. It took 45 minutes for them to cook. There were only 10 that I had to pull out that cooked sooner. I wish I knew how to submit a picture because I would show you thank you. This is how I’ll be doing my chips from now on👍🏾👏🏾🙌🏾👌🏾💓💓💓
Well, with now at least two videos about crispy snacks;
as someone living in germany you might know a snack called "Pombär".
After induldging way too much in the Ketchup flavored ones, i tried to look for a recipe
to make, at least something similar, at home but no luck.
It would mean the world to me if you could find me a way to make those at home,
and getting a spicemix similar to that ketchup flavor would be legendary!
I guess you would need an extruder for those
as someone who hasn't lived in germany for years you awakening memories i didn't know i had.
Hi Andong!
Here in the US, I think the most classic non-salt chip flavor has to be Sour Cream and Onion (or BBQ) and I would LOVE to see your take it on it so I could make some at home!!
Bonus points if you can do the Canadian classic: potato chips "all-dressed" that, too, would warm my soul
Did i really just get a lays ad while watching this!?
“I’ll take a potato chip AND EAT IT!” - Light Yagami
*Music intensifies*
Latin Chants.
Love that reference
Where's that from? I had a friend in high school who always used to say that.
@@salvatoreshiggerino6810 It's a line from Death Note
This is dangerous knowledge. I must not watch this.
You're right. He's full of shit. They were invented in the UK.
en.m.wikipedia.org/wiki/Potato_chip
@@annother3350 What about everything else he said, and maybe people just know of Crum more than they do Kitchiner. Simple mistake.
@@lxix5485 US-centric as most Americans
@@annother3350 Bold assumption to connect potato chips to patriotism, but don't put me into your stereotypes. I just like taking in every perspective, sorry for being too considerate about how things can come to be.
@@lxix5485 You're being over dramatic. Most americans cant pick out europe on a map
So glad I watched the end... can't wait to make the cold oil method. Thank you!!!
💥My fav chip dip: microwave a packet of onion soup powder w 1/8 to 1/4 cup water for 30 seconds, then add to sour cream. It gives a creamy light custard texture to dip... Omg YUM!!!
Sometimes I make potato crisps myself and I can only confirm it is worth it! Since, I am a huge fan of paprika flavoured crisps, I season mine with smoked sweet or smoked spicy paprika powder from Spain, and salt. This is so fantasic!
Beside that, I really love your videos because you do not just cook, no, you give us so much background information which makes it so much better! When you try to invent something new or to enhance/evolve existing dishes, it is also very cool. Perhaps you should try to make crisps from rice. There are these rice crisps by Pringles, but the contain potato flour as well. Maybe it is possible to produce them without any trace of potato.
I am already looking forward to your next videos! Thanks for the infotainment!
Can confirm, I picked up smoked paprika powder in the UK and putting it on any kind of potato has been life changing
I also make paprika. I have several pre-mixed with salt for this very purpose!
In the UK, you name the potato snacks based on the end result. In America, they are named for the cutting process used to make them. The head of a potato chipper looks much like the head of wood chipper. You have a rotating head with embedded blades preset to the desired depth. You feed the potatoes/wood to it as it spins. The result is wood chips or potato chips or anything else you choose to chip. The cut potatoes remain chips both before and after cooking.
I love that you don’t just simply show recipes, no, you take us on a journey through history and i’m absolutely here for it.
I used this method but I used a small bit of garlic powder with the salt as well. No garlic forward flavour chips really to be found anywhere in stores. I was very happy with the results. Cheers for the great video.
Yes, a follow-up would be great ! Salt and vinegar chips and maybe also bolognese chips ? They're a favourite in my house :D
Definitely need the follow-up! Salt&vinegar chips are the best, and I can’t find any in my country.
Definitely need a followup with Salt&Vinegar
Bolognese chips?! That sounds crazy, would love to try them
@@hugonamenlos7218 I thought they would be a thing everywhere 😲 they're quite popular in Belgium and they're delicious 😁
@@Lullayable I have bought crisps in many European countries and I've only seen Bolognese as a flavour in the Netherlands (haven't been to Belgium).
Canada has a flavour... it is King of Kings IMO... its called "all dressed" Good luck recreating it because it is magical...
It is my go to choice, and I have difficulty not finishing a bag off -_-
Its basically a blend of BBQ, Ketchup, Sour Cream and Onion
I thought ketchup chips were unique to Canada but all dressed as well?
@@DaytonaBleach I buy all dressed chips in Colorado. IDK, mighty be a Canadian thing but they definitely all them in the states.
Bruh trust me, you’re gonna go viral soon. Keep on the grind!
For slicing I really like those "food sharpener" thingies, which let you make your potatoes into spirals. Depending on the potatoes you have you can even leave the skin on, it gives the final product a delicious crust around the outside.
Hmm..., you might be on to something. :)
Watching this while eating kettle chips just felt right. Thank you again for yet another amazingly educational video, Andong!
Dude, its almost midnight , why did TH-cam suggest it for me ...now want to make this so badly
This is me right now - 4 months later. And I'm not even subbed to this stranger.
Brilliant Video, kettle chips all the way for me although, The main reason I like chips is not just because of the crisp, but mainly for the seasoning the use, I was addicted to the stuff and would lick it from the crisp like it was an oreo!
Please make an episode about how to make and more importantly apply the seasoning flavour like they do in the factory, that would be a great video too :)
I'm an original lays potato chip person myself (so are my fellow countrymen, judging by how ths was one of the chips that was out of stock when we were on lockdown)
lol i luv the flavors 2.tho i don't like the salt on them. i wish i can make or find chips with theflavor but no salt.:(
"Wang Gang level knife skills" True lmao I love his channel
Hallo 大家！我是王刚💯💯
Brillant video! Made Kettle chips just like your ones the other day and they turned out great too. 5 potatoes made enough for five small servings for my family and I. I did the twice frying method after soaking the slices of potatoes in a solution of vinegar and cold water(to stop oxidation and browning) Dried the slices fairy well before cooking them in batches and the result was crispy,crunchy yumminess.
I trust Andong with anything crispy
"I am a man of thickness."
**stares down at belly**
"me too andong, me too"
@@Jeff015 ._______.
@@Jeff015 Looks at channel name, looks at your comment, looks at channel name, looks at comment. Gets confused at comment and takes break from internet to recover.
@@thejadedjester4935 what he say
Compared to the other videos about making crisps without doubt this is the best, to the point, factual and common sense even showing just using a cheap kitchen greater slicer. Only thing after watching and very impressed with the effort and time to cook them i.e. using chopsticks to take out cooked ones - I just could not be bothered to spend that time for a bag of chips I can buy just for £1 but all respect to you Sir.
The quality of the taste also depends on the fat that you use at frying. My favourites are coconut, olive and flaxseed oil. I also use sunflower oil occasionally but in small amounts.
Wang Gang level knife skill....lol
didn't recognized until 3 seconds later and then laugh like there is no tomorrow
Two things I love the most are in this video : Facts and Recipes thx Andong!
Add instant ramen soup sachet to those hot chips, I think those would taste amazing.
hey that's a smart idea.i nevr thot of that.i guess u can do that with the othr flavors they have 2.
"I am personally a man of thickness"
Best quote of 2020
Miles and miles of personality. This man could sell rocks, and I'd be buying.
how about this: drop in some thyme or rosemary and garlic cloves (softly crushed) into that cold oil to infuse it, and leave it there as temperature rises and cooks the chips
You'd have to keep it all in a bundle or muslin bag - remove it before it burns, or it will taste *far* worse than burned potatoes.
Even then, a lot of the volatile compounds from them may burn before the potatoes are done... but it could be worth a try to see what happens!
Dust the freshly cooked crisps with cheese and garlic powder
Honestly garlic powder and chopped rosemary tossed on after cooking would be plenty delicious on its own
@@jameshaulenbeek5931 because of the thickness and structure (is not pure starch as the chips) it shouldn't burn before chips are done. However if they do, course remove them. This technique is very used with steaks on a pan with butter (which burns also). But in kettle cooking is with low temp, it shouldn't happen. I haven't tried yet, I could be wrong, though
Crisps*
my favourite chips are "Salted" & "Sourcream Onion".
as of late I have preferred the Salted ones.
i tried this out and i can say this is the right way of making potato chips if you are going for flavour over looks
So I made some and ate them all in one sitting.
Edit: Also, tip, use the damned mandolin guard.
Edit 2: You don't have to worry about the chips sticking to themselves, but you do have to worry about them sticking to the bottom of the pot.
did u make the classic or the kettle style ones?
@@adrianna6322 Kettle
I got anxiety from watching him slice with the mandolin without the guard.
My asian pallette loves the lay's wasabi ginger, garden tomato & basil, and hot dill pickle! Something tangy and strongly aromatic, but not salt and vinegar, which i think taste like salt with citric acid. Those are all flavours that are hard to recreate at home while some even discountinued.
I found the Lay's Magic Masala flavor once at an international market in my hometown and it was hands down my favorite flavor. I wish more mainstream US markets would have the international Lay's flavors. Wasabi ginger sounds really yummy.
@@atinycrow would love to try that magic masala flavour, seems like my type of chips😁
Just watch this. I paused the video and cooked up a batch of chips. So easy. So crispy. So delicious! Thannks!
Yasssss!!! My Family is soooo interested in Sour Cream & Onion, & BBQ!! I am doing this is 2 weeks when all of my kids are out of virtual/going into school & I literally cannot wait! Thank You Andong!!! Your videos are amazing! I am such a Foody & I make really good foods! Have an awesome day!
Just shows how talented Mr George Spec was if he could invent potato chips 2 years before his own birth. Absolute Legend.
I have started making my own, but I do it slightly different. I do blanch them, but then put them in a dehydrater until dry, and store them away. Then, when I want some I can deep-fry a handful within 10 seconds or so.
thank you, good idea
The knowledge I got after watching this is just 😂❤️
I absolutely need the follow-up with flavoured ones, please include paprika too! I'm Polish, it has been my favourite flavour since I can remember and I was so shocked to see it wasn't the basic flavour in other countries
Paprika is a big one in the Netherlands as well. I'd love to see that in the follow-up.
I respect the amount of research you put into this and the enthusiasm. 😃
I always use this recipe now. Best method yet, although I get mine a bit warm first before I place them in the oil. They turn out so delicious! I flavor them with a light coating of Goya Adobo all purpose seasoning and they are the best tasting potato chips I have ever eaten! I get them about as brown as his, but I free hand slice them and they turn out amazing! The trick is to have a steady hand, eye and steak knife to cut so it slices easier that way you can't mess up like with thin sharp knife.
I also free hand sliced mine, the skill develops surprisingly quick, and even the thick ones make good chips. Honestly I feel like the problem lies in making them too THIN. Lol. I got a few that were just barely not done, and they might have been the best of the bunch
@@benjaminharopolous1416 Yeah, in the past 6 months since I started cooking them I must have made it at least a dozen times, so on average 2 times per month with about 2-3 russet potatoes depending on how large they are, but some months made more and less. And yeah the freehand method takes a tiny bit of practice but you get better with it very quickly and you learn as you go. What did you season yours with? I still make all mine with Adobo and it really tastes so great. And yes, you are right about the thicker ones, they are kind of chewy but when you get them evenly sliced and dehydrated throughout they can be super crunchy. Problems arise when it is not an even slice and part cooks at different rates.
I use jersey devil Chipotle salt. Its smoked salt and smoked dried pepper, and then I add a little bit of flakey salt. It has just that small punch of heat with the smokey and salty flavor, and you're totally right, it is having different thicknesses than thinner or thicker ones. I'll have to try adobo too, I've never had it
I challenge you to make “Soufflé Potatoes” (puffed potatoes) as I think they would make great chips, maybe even the best. ✌🏼
I make potato chips at home frequently, but I use an air fryer. I prepare the slices along the lines that Andong has shown using a mandolin slicer. While the air fryer is pre-heating, I dry the slices and add them to a plastic bowl, and I lightly spray the slices with with a little extra-virgin canola oil. Thereafter, I do small batches shaking the basket a few times.
My chips come out warm and crispy.
i like Ruffled Chips the most with the zigzag pattern, just the OG with salt.
Ketchup brah
Now, lets fry those with the onion infused oil
Mr. Charisma in person.
Seriously, i could listen to you talking about anything at all!
Thanks for this! It usually takes me an hour to make one batch of potato chips but this doubly helps. I like to make my own homemade flavors with my own blend of spices so it's definitely worth it 😋
Have you heard of all dressed chips? It's a Canadian flavor that has recently made its way into the USA... It's like a sweet bbq salt and vinegar, and it's extremely addicting
I tried this one.. Its 100% success.. Taking a lot more time. But the result is super crispy chips.. Just cut, wash, wipe dry, and fry in sim mode.. I too liked the thicker one more..
Congratulations on having the French guy cooking cookbook on your bookshelf.
7:30 .. .wait did he say "here in Germany".. this dude is German? His English is so perfect :D
Somehow I was recommended this channel. You just gained a new subscriber. Quality content!
If you are German you can here the minuscule accent, but it’s pretty much flawless and quite pleasant to listen to
He's mentioned that he's German with some Russian ancestry (a Russian grandmother, if I recall) in other videos. He seems to have a knack with languages and has lived abroad a fair bit. His English is indeed excellent, as is his French pronunciation. If he had not mentioned his nationality, my first guess was have been that he's a first generation Canadian whose family moved here when he was quite young or a second generation Canadian born to recent immigrants (slight hint of an accent on a North American English base accent with very good French phonetics), probably from Montreal or maybe Ottawa. Seriously, he sounds like he grew up within a few hundred kilometers of me here in Canada.
Folks tune in for his cooking skills but his language skills are at least equally impressive.
best no bs video ive watched on youtube so far
Andong: Personally, I am a man of thiccness.
*ahh I see you're a man of culture as well*
no he's a man of thickness
@@vietduck underrated
@@vietduck
Same thing just thicc is more thick than thick. And the more C's you add to thicccc the thicker it is.
@@clashoclan3371I like thiccccccc then.
Imagine being in room with this guy and he’s eating crisps like this
Crisps? LOL
@@justajobro1266 Yh crisps.... If you can't respect how other ppl call it then clearly your asking for an argument...
Definitely guilty of eating a whole bag of kettle style potato chips as a meal during my teens. That crunch is killing me, makes me want devour an entire bag again.
My best homemade chips of this sort are rinsed, dried, salted and covered in paper towel for several hours, then a fast rinse, pat dry, and then fry. Try it!
Just like kosher meat!
I finally made these at home and damn.. im out of words 😍
Thanks for the awesome video, i probably cant stop making these now 😂😂
I've been using the peeler method and the cold oil - large batch method for a while now. Am glad this is the method you've chosen to highlight.
Subscribed!