Making Potato Chips at Home Was the Easy Part...
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- čas přidán 21. 07. 2024
- We made potato chips at home, and here's how to make seasoning! We try salt and vinegar, sour cream, cheese and onion, bacon garlic and a new favorite: chili lime!
► How to Make Potato Chips at Home 🥔
• Making Potato Chips at...
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No specific recipes for this video - but I hope you feel inspired to try some of the techniques yourself!
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Written by Andong
Camera & Editing by Eypee Kaamiño
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Research & Production Support by Grace Phan-Nguyen
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0:00 Intro
1:42 Spice blend seasonings
3:01 Dehydrated ingredients
5:30 Proteins to Powders
8:57 Liquids to powders?!
11:18 The vinegar powder conundrum - Jak na to + styl
What's the weirdest potato chips flavor you ever tried? :D Make sure you saw the video on how to make potato chips from scratch! czcams.com/video/UiJmmVd3kWI/video.html
feijoada potato chips
feijoada being basically a stew with beans, dried meat, pork sausages, feet, tongue and a whole bunch of other stuff, in a potato chip
beer potato chips :v
Dill. I hate Dill ! :D Im from Sweden and so many in this country love those darn Dill chips! :D
In Canada they have ‚all dressed‘ chips. AsI understood, thats like all common seasonings at once. Freaking delicious!
Weirdest I think was poutine, in Canada. But the chili and chocolate ones were a nice surprise as well!
Also, did you consider using maltodextrin to make powders out of the fatty ingredients? It's supposed to work really well.
Now that's a thumbnail worthy of a cooking show from Berlin lol
😭😭😭😭
Thank you.
Just before to go to Berghain. 😁
Sniff sniff
Berlin knows the good stuff, I see
I've always made salt and vinegar chips by boiling the potato slices in vinegar before frying and it works great. No powder needed!
This is what I was going to suggest as well. Why try to bind the vinegar to a seasoning powder when you can dissolve it directly into the chip?
I was thinking either that or an overnight soak in a vinegar solution
Yes!
You could also make sodium acetate from baking soda and vinegar
@@SirFranex I'm pretty sure that is what is used commercially but, unless you have concentrated vinegar/ acetic acid, boiling down litres of volcano lava might not be the best method. It's pretty cheap to buy.
here's your devil whispering again: don't bind vinegar and then dehydrate it - grab your nearest jar of pickles, sliced its contents thinly, dehydrate and then ground them into a powder
Dill Pickle chips are my favorite flavor. I second this idea!
Please tell me this works. My grandson wants dill pickle seasoning for hot buttered popcorn!
You could also pickle your raw potato chips before boiling.
I wonder if you could get a spray bottle, fill it with the vinegar, lightly spray it over the crisps when they're right out the pan and still hot, and let it steam off. Or if that would get you soggy crisps.
@@rolfs2165 I was thinking/wondering the same thing
The Thumbnail just proved how innocent my mind is
2:16 I am trying not to let my mind interpret it
4:32 The struggle is real
9:44 It is hard to block my thoughts
the thumbnail proves that andong is from berlin
4 lines a lot dont you think
9:30 was pretty much the pinnacle for me
@@Ibmwxp For breakfast, sure, I guess
Struggle is real man
I love how there are colored lights everywhere, but the video still has a nice, chill "darkness" to it. It's so good!
As far as I know, industrially they use Sodium Acetate to make salt and vinegar flavoring.
Its easy to make yourself.
Take some vinegar, then add little bits of baking soda until it stops bubbling. Boil it down, and you get a powder! Play around with it, you'll find it pretty good
In fact, what is used is sodium biacetate, which is the result of half neutralizing vinegar with sodium bicarbonate. To achieve that, add the same amount of vinegar again, then boil down.
@@Quintinohthree It's unfortunate that it isn't sodium acetate that you would be able to make and use for it since it is super fun to make a sodium acetate supersolution and then crystalize it.
Just add more vinegar and you get the biacetate@@kirkwahmmett1666
I love the way he grinds pepper. Especially the slap at the end
Everyone does that in some manner. Try it without that slap and the place you store your pepper mill will covered in the pepper still clinging to the outside of the grinder.
this reminds me of a time when i was a kid and my nan brought me plain/salt chips, but i wanted salt and vinegar so i got the vinegar spray bottle and used it on my chips ruining them by making them soggy. a valuable lesson was learnt that day.
btw the lesson was to be grateful for what i got, and that vinegar doesn't work on chips unless it came like that from the store. two lessons actually LMAO.
Andong, you’re my new favorite creator!
Aaaaw thanks 😍
Every single Pepper Spank in the video
2:16
4:32
9:44
My favourite parts of course 😌
p e p p e r
s p a n k
LOL... You need to get a life... (but I also noticed it too.)
Spank that pepper mill!
We're preppers and you can buy butter powder and cheese powder and peanut butter and powdered milk in #10 cans from Augusen. And many others. We have most of them. Powdered tomatoes etc.There's also powdered buttermilk. I love Balsamac vinegar.
Andong, one thing I’ve done in the past to make salt and vinegar chips is simply soaking the raw potato in distilled white vinegar. I dry them once I’m done, pat with a paper towel and then season with salt once you fry them. So instead of trying to season with something that tastes like vinegar, you soak the potatoes so they infuse with the flavor and then season them with salt to compliment the acidic flavor!
"Yesss police officer, I take my sour cream seasoning everywhere"
"A little sprinkle of MSG"
Lol im sure uncle roger is proud of you
Uncle roger isn't funny
He also supports commies
@@deutschelehrer69 stop shoving your opinion down our throat
The grinder says "THC"
sure...a spice grinder, that's what it is.
That's why it gets spanked, cuz it's thicc.
All sorts of herbs and spices I suppose
I think it says THE Grinder, but yeah sure :D
@@Mark-jq6en ummmmmm, I hope his was a joke.
The next clue. He is literally making different flavored pot-ato chips
"smoked paprika is the msg of the seasoning world"
msg, a seasoning: am i a joke to you?
of the _spice_ world
Thank you, for making these last 2 videos and going through the effort of making it look good, so that we may cook it ourselves and _maybe_ some of us start a business
Never thought just a little search for potato chips recipe would led me to culinary education. This is quality channel. Thanks Andong. Now I can satisfy my crave for chips
I’ve been waiting for this video for so long. Thanks so much man! Absolutely love the amazing work you do.
I thought he made spiced cocaine from the thumbnail.
snort them in one sitting and watch the pain and chaos
sameee
The thumbnail gave me some serious nostalgia man
so that’s why potato chips are addicting 🤔
he went one step forward to use a card like the real ones do
This guy has been killing it with the views lately! Glad to see such a productive channel getting the recognition it deserves.
andong KNEW what he was doing with that thumbnail lmao
of course
I have *_bacon spice_* that tastes 100% like bacon but is 100% vegan 😬😎
I‘ve heard of it and always wondered if it actually tastes good!
Whoa! Sounds good! Where did you get it? Can you post a link?
@@mynameisandong I made it myself. I'm still waiting for the packaging that I ordered...
I bought delicou for popcorn, i am a bit disappointed, especially the cheese one does not even resemble cheese, the bacon does taste similar but not great
so it's haram to halal bacon???
The enjoyment of smacking the pepper mill after each use is great
WE just got an air fryer and enjoying YOUR Food Science! Thank you entertaining and learning.
My wife just said, "I'm Full" so now I keep going and I am now Mr. Potato Head.
The thumbnail made me think “is that really sour cream?”😂 and to top it off he keeps mushrooms in a air tight container lmao😂😂😂
The Ono!! 😂
Shout out to chef Jean Pierre
*_OÑO_*
Have you tried grinding the dry onion bits you've made onion oil from and using that as a spice?
Shhh don't ruin it
I somehow KNEW you wouldnt dare tackle the king of all flavours "all dressed" it is the best thing ever hands down. Straight from Canada.
Very interesting exploration. I made some very thin twice fried chips. First fry was 325 & cooled while fryer recovered to 385. In went 2nd fry to desired color and texture. Seasoned with Cajun & noshed up some great chips. Will try sweet potato and then Falafels. New frier is keeping me happy!!! Thanks for experimenting.
DUDE, I literally just watched the chips video a few hours ago, it's all comin together
Same lmao so good
Great video as always Andong ! If you're interested I may have a solution to the Vinegar Powder Conundrum.
As you correctly stated acetic acid will eventually evaporate if you try to dehydrate vinegar. What you can do to circumvent that is use its basic salt: sodium acetate aka E262i. Since it's a salt it is solid at room temperature and upon dissolution (ie. when you eat the chip coated with it) you'll end up with acetic acid.
You can find food grade sodium acetate on Amazon though let's just say given the packaging, this will last you for a good while. If youwant to go all homemade you can mix vinegar and sodium bicarbonate in an equimolar ratio and then dehydrate that.
You might have to tweak things a little bit with or without citric acid, salt and MSG but good old NaOAc should get you there.
Ummm, you could also just buy apple cider vinegar capsules and open them up.
You could also try adding sodium carbonate to your vinegar to get soidum acetate until it's barely sour and isn't bubling anymore. And reducing that might actually give you something tasting of salty vinegar. (If you don't have sodiumcarbonate at home just put som sodium hydrocarbonate (baking soda) on a try and bake it at 280°C/the highest heat you got.)
But you'll probably need some trials until you get the amount right, as too much sodium carbonate can make your stuff taste soapy.
Worth noting that you can also use (and make) sodium *di*-acetate, which will have more of a vinegar flavour. Basically just use half the baking soda. This is useful if your mix gets too salty before you have as much vinegar as you'd like.
Awesome! You have some of the best cooking videos out there, and custom chip seasoning is a great idea, relatively easy and not often done. Thanks for experimenting with vinegar so we don’t have to
The crunch sound is AMAZING!!!!!!!!!
I've experimented the sour cream powder. I took simply: dehydrated cream powder, chives and citric acid. That base was very good.
Hey andong: freeze drying and spray drying really aren’t related besides the "drying" part.
Completely different concept.
Ayyy I can’t believe I made into an Andong video!! Dream come true! 😆Thanks for doing a follow up! Can’t wait to try this myself
Andong, I can't express enough the amount of dopamime rush I get when I get a notification that u uploaded a new video.
Your vids are simply creative, engaging, informative, and fun to watch!
兄弟, 我真是太喜欢你咯!! 加油吧！
Anakin: I don't like cheese sand. It's coarse and rough and irritating and it gets everywhere
Also Anakin: Tastes good though
Cheesy reference, but it checks out.
Andong, if you want to make the sugar crisp, you need to boil the sugar to hard candy level! The cooking temperature of sugar determines if it's fudge or brittle hard candy! Maybe boiling balsamic vinegar into hard candy and then powderizing it might work. Although grinding sugar might melt it (maybe putting the candy to freezer before might help with grinding?). Possibly you could make white sugar+ vinegar mix and boil that into hard candy and achieve vinegar taste, don't know! Or create honey comb :)
Wonderful! Thank you so much, Andong!
Great video…..thumbnail had me laughing and then I lost it at ‘fake-on’……… simple things and all that! Thank you for this video!
Try leaving salt to soak up in vinegar, then powderize it.
This may work for the salt & vinegar flavor
Ah, "smoked paprika is just make everything better", Have you ever been in Hungary? You would love that country
I love you for this video! For some reason I never thought about frying the cheese and grind it for powder.
to answer your question (14:55) about why sugar goes sticky instead of crispy, it’s because of a characteristic called hygroscopicity. basically the difference between being hydrophilic (opposite of hydrophobic) and hygroscopic, is that hydrophilic substances will bind with aqueous water but hygroscopic materials will actually actively grab water vapor from the air. in fact, the name refers to a tool known as a hygrometer or hygroscope which serves to measure humidity in the air. so sugar holds water so aggressively that it refuses to let it go without being heated to absurd temperatures, as well as grabbing water from the air. it’ll also cling to moisture in your fingers which is why hard candy will still feel sticky
Thumbnail had me expecting “Today we will be doings lines of mysterious powder substances!”
The only seasoning that truly matters is all-dressed
based
all dressed or even just ketchup chips are the best, i wish they were more common in the USA
this comment was sponsored by the Canadian govt, they're sorry
German Canadian checking in:
All dressed #1
Paprika #2
I had all-dressed ruffles once. It tastes like barbeque sauce with extra ketchup.
My new favorite content creator! Keep up the good work man.
Andong I love your videos! Your content is amazing! Hope you‘ll get more recognition
Hydrogen bonds make sugar sticky. In the presence of a liquid, the formerly strong oxygen-hydrogen bonds in the sugar will start to break, and the loose hydrogen atoms will look for something else to stick to.
Some of the hydrogen atoms will stick to the closest surface, some will grab onto the hydrogen molecules in the liquid, and some will bond with another hydrogen or oxygen atom in the sugar. This results in a sticky mess.
In comparison, salt is made of sodium and chlorine, so when it dissolves in water there's no hydrogen floating around to stick to anything.
Thanks a lot!! Guys we found the Walter White of sugar :D
@@mynameisandong
That explains why sugar is stiky to wet surfaces (like your hands) but dosen't explaing why reduced sugar solution becomes gooey.
The chemistry behind sugar water and heat is vast, complex and still not fully understood.
But I'll try to brake it down to the most prevalent way it becomes goey when a solution is reduced.
Sugar has different forms and all are present, while in solution, through reactions within the water. Once you start taking away water the sugar can't change form anymore and becomes stuck. Since you have a wild mixture the stuff dosen't crytalize and becomes a glass. That plus the water, acting like some kind of molecular grease, is what makes your sugar goey.
It's comparable to what happens when you caramelize something though you won't have all the ractions wich are present there. If you want you caramel goey add a splash of water befoer cooling it down.
The only way to get sugar crystalz is to crystalize it out of a oversaturated solution.
It would be the right stuff I believe! But as for making it at home: I actually tried getting that from bicarb and vinegar off camera. The resulting powder was quite metallic and salty in taste, with a pretty mild level of acidity. Might have done something wrong, but wasn't impressed with the homemade method :)
@@mynameisandong Vinegar is a really weak solution of acetic acid, so if you wanted equal molar quantities of acetic acid and sodium bicarb, you would have to use about 5 g of baking soda for every 100 g of vinegar. But then you'd have to boil off a bunch of water to get just a few grams of sodium acetate. I guess it's probably best to buy it online. But a citric acid and tarragon chip sounds amazing. I bet you probably just invented something way better than boring old salt and vinegar!
@@mynameisandong That sounds like you ended up with excess bicarb in the solution(more than could be neutralized by the acetic acid), the sodium is what makes it taste salty though so you can't get rid of that. It's also less acidic than the original solution itself. They actually use the diacetate salt as vinegar flavoring which creates a more acidic solution than the monoacetate.
Dude you are a genius. Thanks for the great content! You made me love cooking.
I love that he always slaps the pepper grinder when adding pepper.
Who doesn't? Not doing so leaves a mess in the place you store your grinder.
This almost replaces the Claire Saffitz shaped hole in my heart.
Claire is making her own YT channel!! But I agree Andong has similar vibes and I here for it 😄
Claire just launched her own channel. Finally some guilt free Saffitz
Four words for simplicity: Flavacol Seasoning Popcorn Salt - it is what they put on Popcorn in Movie theaters in North America.
I'm loving your videos! When I make salt & vinegar flavoring, I mix baking soda into white vinegar to make sodium acetate. You can dry and powder it. I think this is what they use in the factory because it tastes similar. Btw, sodium acetate, also known as hot ice, is super fun because it instantly crystalizes when you touch it.
Great video! Love spices and mix new flavors out of them! Great input!
Sugar wants to pull water out of the air, which is why you come across a lot of STICKY sugar things
Oversimplification that doesn't really explain why sugar and water is sticky. Minute Earth's video explains why sugary solutions are sticky. As you have stated, yes sugar is hydrophilic (water loving) and will pull moisture out of the air. But that only affects the surface of the candy/former sugar solutions. In the video it's the combination of sugar and water that is sticky on a macroscopic scale. In the case of Andong's dehydrated balsamic vinegar, I suspect what's happening between the dried vinegar and the paper is that the sugars became interlocked with all the crevices in the paper as it was drying out.
czcams.com/video/WLgrY8x7Q_A/video.html
"dry chips need a dry seasoning"
alow me to introduce you *drumroll* : Kripik Balado Padang :D
BTW, i have a better subtitue for limegrass chili, you can subtitue it with dried leaf of the orange/lime, thank me laterrr
Cant imagine the amount of work youve put into making this video
Man, I remember getting stuck in the rain at a fair and ordering fresh, hot chips to eat under a tent to wait it out. Half of what made them so amazing was the seasoning. Even easier to appreciate knowing how much work goes in to making a good seasoning. Pretty impressive.
That’s a really nice memory.
Andong: "coriander"
Me: Why must you torture my taste buds that make coriander taste like soap?
I can only sympathize. It's really good if one's tongue doesn't think it's soap!
You probably mean corriander greens which do taste like soap but he used seeds which are quite good
I was waiting for another soup season episode :-( you've broken my heart lol.
Yet, amazing video as usual
its coming next week! :)
Loved the video! You almost inspire me to start grinding up things to flavor stuff!
Sugar soaks up a lot more water and moisture that's why a Baguette or bread gets hard after time but a Fresh and Crisp "Butterkeks" gets soft
My friend, why is there THC written on the grinder 🌝
hahaha it actually said "THE GRIND" but part of it rubbed off!
@@mynameisandong Hätt ich jetzt auch gesagt ;P
@@IndicatedGoodLife ik ook
@@IndicatedGoodLife gibt beweise in älteren Episoden
Now mix all of the flavors and make an Andong all dressed chips
one life hack i learned to get "free" ready-made fries/chip seasoning is to use those powder packets you get from the instant noodle packets, theyre filled with flavour in one tiny packet and its already been tinkered and crafted to be the "perfect" flavour
I've only seen 2 videos but I love this channel already
Genius... .. my weirdest flavour ever tried is" salame e finocchietto selvatico" .. a San Carlo chips flavour
Living in Berlin that cover photo has some special connotations…
I appreciate your creative efforts & honesty when it's not perfect!! Sugar is hydroscopic - it attracts water & holds onto it. That would make your sugar/vinegar experiment sticky instead of dry.
Andong, you are the best !
I like how you try to go research the background of everything 😁
On top You know Chinese culture and food and language 🥘 which makes you a translator a good cultural translator for us western audiences.
Keep up the work.
Maybe You could do a dumpling 🥟 series going from Maultaschen to Bao Zhe 😋
Me: *looks at thumbnail* Is that Co-
*reads title* Ah. Potato chip seasoning.
*Understandable, have a great day*
The thumbnail got the comment section actin up 😭
Duuuuuuuuude! Thank you, just... thank you. Your videos are amazing👏🏻
4:31 that pepper mill slap is iconic
Video Idee: kannst du ein Video über flan/Pudding around the world machen
Würde mich riesig freuen
EY that thumbnail looking sus asf😳
Long story short Andong sugar is a humectant (meaning it draws moisture to it) which is why it makes things sticky.
Amazing video as always, I look forward to your uploads so much!
Sooooo tempted to try some of these. Must. Batch. Cook. Actual. Meals. First.
btw, you can buy apple cider vinegar capsules. Open one up, voila. Vinegar powder. And when you're struggling to digest your meal after binge watching and binge cooking Andong's creations, swallow one to aid digestion lol
Die Kräutermühle auf der THC aufgeschrieben zu sein scheint XD
In the tumbnail it looked like you were teaching us how to make drugs, you got me excited over nothing.
Hey Andong,
For the bacon flavour, fry the chips in the bacon fat....Add the fat to your oil and the flavor will infuse into the potato. Any potato fried in bacon fat is a winner.... fries, chips, roast potatoes... It's that good.
Love your videos!
Oh the struggle with the laptop at the back made me crack up xD
But seriously you switched it on in every few shots... that's dedication!
Revisit the cheese & onion. Ditch the American cheese slice for an aged cheddar (older the better for flavour and initial dryness). Keep everything else, and add some Hawkins cheezies. It's how a restaurant I helped open did a seasoning for duck wings, and it was phenomenal. God I miss that place.
Hi Andong,
Have never really posted a comment on the channel, although I am a real fan!
Now I have been down the crisps route and bitten my teeth out on the salt&vinegar ones... but actually have found a pretty nice twist to get some vinegar flavor in them ! You need to let them sit in vinegar just before drying and frying then. I tried this technique and was pretty surprised with the result ! Needless to say you cannot use the oil for frying sweet stuff after that!😜 !
Thank’s for all the inspiration! Keep it going
I just found you and watched your potato chips video. You’re just so cute!!! Reminded me of someone I knew a long time ago. Subscribed.
Butterrmilk powder is sold in most American supermarkets because it's used in some regional baked goods.
The high fructose sugars tend to be very hydrophilic and it takes a lot of work to dry them out.
If you want to get a "potato chip" flavor vinegar, take some unflavored cellulose powder (like metamucil) and dissolve some malt vinegar (the standard goes-with-potatoes vinegar) then dehydrate that.
You can make vinegar powder by adding half cup baking soda to 6 cups vinegar . Add slowly so you don't make a mess. Boil till its less then half left. Put in dehydrator or oven at 175 and it will turn into flakes. Then going to powder.
Interesting experimentation here! BTW, I totally agree with you - smoked paprika is so good!
For the vinegar and salt, you could use the "salt form" de acetic acidy: Sodium diacetate (E262). The citric acid will give the citric hint, not the acetic. heheheheh And for the sour cream, you could use lactic acid and pure lactose (for the milk flavor).
And the vinegar/sugar won't dry per se, as many sugars (carbohydrates) are hygroscopy. So, they like water and in this particular case, you have inverted sugar which makes everything more difficult in a homemade setup.
I love how he add the sound effect after he's done with the grinder,kind of an achievement lol
AWESOME video! I for a long time had pondered how to possibly make salt N vinegar chips. THANK-You for showing us that the traditional vinegars DON'T work well for this!
Finally, CZcams recommending a good creator, first time since at least Charles Cornell
Switzerland is kind of experimental field for the food industry so we had some really weird flavours to try here:
Pink pepper, steak chimichurry, hamburger and döner kebap f.e.
And smoked paprika, which I really enjoyed.
But what a great thumbnail, do i catch a little YSAC vibe here?
Btw, ey dude, where's my comment on the lentil soup?!
All seasonings look delicious! Yummy!😋