potato-chips

freshen up your French repertoire in time for your next gathering This potato chip omelet is a chic riff on a classic French egg preparation.

Tasty's new cookbook is a pleasing assortment of classic and innovative recipes photographed to the nines, like these crispy tornado potatoes.

Here's how to make cookies from whatever’s hanging out in your cupboard, cutting down on food waste in the process. It's one heck of a sweet, win-win!

One Swedish craft brewery has proven itself to be quite the jokester of a gourmand. As a perfect pairing for its masterful, world-class IPA, Arlandastad-based St. Erik's Brewery teamed up with chef Pi Le from the Swedish National Culinary Team to produce a meticulously handcrafted potato chip seasoned liberally with hard-to-source Nordic ingredients. At 499 kronor (about $56)…

As you may have heard, food trucks are one of the most exciting and successful factions of today's restaurant industry. From its humble taco-based origins to the elaborate and exotic mobile offerings seen in cities all over America, this is one trend that isn't going anywhere. Capitalizing on that good fortune, however, are Nestlé and Wise Foods. Four…

The Korean craze over honey butter chips has reached New York City, and it has been summer-fied. Brian Kim and Tae Kyung Ku at Oiji in Manhattan's East Village are setting up a pop-up in their restaurant dedicated to the chip, which will top ice cream.“The honey butter chips have been so popular since we…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America’s Best Breakfasts: Favorite Local Recipes…

They may be doling out caviar toast, Maine lobster salad and jackfruit carnitas to patrons while on the clock, but off duty, chefs are just like the rest of us, reaching for pints of ice cream, handfuls of fried pork skin, and slabs of processed cheese to help cater to the hyper-specific guilty pleasures that…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…

Back from the land of the damned (populated by those with colds), I just received my sense of taste back this morning. Never one to ease back into things, a Colombian-style hot dog is on my mind. Actually, it's Colombian by birth but ethnically Hawaiian. Sounds sexy, right? It is. Traditionally, these salchitas are heaped…

The Once You Pop You Can’t Stop® Pringles of my youth are fine for road trips and late-night bodega binges. The Original flavor (more like the trans fat flavor) was always my move. Original seemed to have five-times more salt than the Barbecue or Sour Cream.. And salt is name of the game here. That's…

One great thing about debates held at FR Headquarters is that no matter which side of which food fight you're arguing for, my headphones are on and I'm not listening to you until it's time to break a tie or some such other power play. Django Reinhardt Pandora station, you make writing about lobster rolls…

Richard Blais' new cookbook, Try This At Home, is a glimpse into the food behind the innovation, and yes — you can definitely make it all in your kitchen. This brunch recipe has a crunch factor that plays on Spanish tortilla. This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that’s a great…

Just in case you think all we do is sit here typing and talking about which potato chips pair best with certain sandwiches, you are correct. And sometimes we go on boats for rum contests which begin in seasickness, then predictably enough, end in cocktails, mini lobster rolls and THEN, inexplicably, Shake Shack. We do…

Over here at Ad Snacking HQ, we've been tracking Twitter trends, stalking Instagram feeds and scouring internet database search terms as we try to ascertain what flavors the Lay's marketing team would select as their new flavor. The call went out to America to create a chip flavor and Lay's narrowed it down to three…

It's not an uncommon practice to put "extra" stuff in your sandwich, like potato chips or fries. If you have discerning taste when it comes to complementary textures and strategic hits of salt, there's a world of sandwich add-ins out there that can turn your boring turkey on wheat into a way more satisfying lunch.…

If you live in the Eastern United States, you know Utz (rhymes with “nuts”) as a popular snack food seller with a line of products ranging from potato chips and cheese popcorn to pork rinds. The logo is iconic and a little creepy—a little girl with blue helmet hair and fiery cheeks digging into a…

Bragging rights in the kitchen are a big deal, have no misconceptions about that. Making simple things like whipped cream and salsa from scratch say a lot about the relationship between a guy and his food. It's kind of like Mark Zuckerberg exclusively eating animals he killed himself, only we're pureeing stuff into ketchup. It's…

Ah, l'amour. Is there anything more inspiring than summer love? We think not, so we're penning this ode to our favorite couple around, with no chance of drama or breaking up to impede upon our warm-weather festivities. It's chips and dip. They're the life of every party. They say the way to a man's heart…

Chips and dip might seem like a cop out appetizer, but not if you make the goods from scratch. Easily impress by elevating the most mundane snacks to homemade status. It only takes minutes to fry up potato slices and the results are far superior to any bag of kettle chips we’ve tried. Paired with…