Unpeeled, the thin potato slices go on a sunflower oil baking process to be afterwards double-salted: with regular salt and with sea salt. It's hard to say if salting with these two different types of salt makes a real difference to the palate.
The baked chips are medium sized, pale yellow colour and have a granular surface. At Crisps&Critics we find the thinness and granulous chips combination very interesting. Once in our mouth, the chips have an agreeable crunch and taste good.
Features:
| |
The biggest potato crisps is
|
6.5 cm long
|
and has a thickness of
|
0.97 mm
|
Crunchiness:
|
99 dB
|
Other features:
| Unpeeled, thinly sliced, pale yellow. |
Origin:
| |
Country, region
| Germany |
We got them from
| an Austrian petrol station. |
Price / gram
|
1.69 € / 110 g
|
On-line:
|
Inside a Naturals Classic Lorenz bag |
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