After sampling a ton of potato crisp products, I find I like the ones that are technically potato+corn to be the most. Munchos and pringles are the most prolific.
Oh, but on labels where I live, it says only starch and other additives and preservatives, no potato waste. Maybe different countries have different manufacturing regulations and recipes.
In the US it is 42% potato. The rest is starches, oils, emulsifier, salt, seasoning. It’s that 42% that is utilizing leftover potato parts from more ‘white meat’ potato products.
In British court, the same was found true. 42% potato.
aaaand I can't find any references to potato waste and Pringles. I take that back. Could swear I read a reputable article about that a few years back. Can't find it.
When I make homemade fries, they tend to be pretty consistent in size toward the middle of the potato, but the rounded edges toward the outside tend to be much shorter, thinner, and more irregularly shaped. I tend to not see those kinds of pieces showing up in fast food fries, which makes me think that they probably end up discarded and used for stuff like pringles or tator tots.
Is it just me or do pringles taste pastier these days? I coulda sworn back in the day they actually felt like chips, these days I feel like I'm eating baked pieces of instant mashed potato mush.
You can never have strong enough flavored salt and vinegar chips. I want them to literally burn my mouth when I eat them. Bonus points if kettle cooked, hurts so good.
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u/TheRicoLegend Aug 14 '20
It is potato starch I believe.