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.
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Features: | |
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The biggest potato crisps is | 
6.5 cm long | 
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and has a thickness of | 
0.97 mm | 
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Crunchiness: | 
99 dB | 
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Other features: | Unpeeled, thinly sliced, pale yellow. | 
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Origin: | |
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Country, region | Germany | 
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We got them from | an Austrian petrol station. | 
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Price / gram | 
1.69 € / 110 g | 
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On-line: | 
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| Inside a Naturals Classic Lorenz bag | 
 
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