I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy.
Who out there doesn’t love barbecue-flavored potato chips? Toss this seasoning blend with Homemade Potato Chips (page 98) or Perfect French Fries (page 86) to satisfy your craving at home.
Crisp up salami slices in a skillet, mix with store-bought potato chips, drizzle everything with spiced honey butter, and build a tower as high as you can go.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
PAT: Y’all know I’ve got to be smoking something for every summer holiday. No hickory chips for this bird: apple chips soaked in water and spread over hot charcoal will create a sweet, smoky flavor that’s just right. This citrus marinade works well with the apple chips, and will keep the bird nice and moist.
Ever wonder why are we so drawn to the snap of a potato chip or the crackle of fried chicken? Biology, psychology, and an incredible amount of engineering.
Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://slim-weight.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
Recipe: http://slim-weight.today/recipe/cacio-e-pepe-chips%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-6aa914e8a598ce020fbd1ff2">
Chef Joe Nicolosi of Tommy DiNic’s in Philadelphia shares how to make their roast pork sandwich. While the Philly Cheesesteak may be the sandwich you think of first, some may argue that the roast pork sandwich is the real star of Philadelphia. With 3-day roast pork, broccoli rabe, and sharp provolone on an Italian roll, Philly’s best sandwich is not what you think.
