/ck/ - Food & Cooking

Here is the finished product. Golden all over, with smaller or misshapen chips starting to brown in places. After tasting, I concluded that they needed a bit more salt for my taste, so an extra sprinkle of kosher salt was added while they were still warm. Speaking of warm, they should be mostly crisp when they come out of the oven, but if a few of the thicker chips have just a touch of chewiness, that’s fine. You’ll want to let these cool completely, and they will magically get more crispy and delicious as they approach room temp. As far as texture goes, the really thin chips will shatter instantly and melt in your mouth, but most of my cuts were the tiniest bit thicker, making the texture similar to a potato chip. Taste was basically what I was shooting for. They were plenty savory and satisfying, thanks to my good pal MSG, had a touch of spice, and a pleasant saltiness that isn’t quite as pronounced as most store bought pub mixes and bagel/pretzel chips.