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ketchup chips

post #1 of 11
Thread Starter 

hello, I was wondering if anyone knows how to make the seasoning they use on the chips from scratch? I have a competition in school and I chose Canadian cuisine to showcase and I heard those chips were Canadian. I want to somehow incorporate the flavour into something rather than actually use chips

post #2 of 11

if its a competition in school, aren't you supposed to figure that out yourself????  ;)

go experiment!!

post #3 of 11

Really - what did we do before the internet?  We cooked and tasted then tweaked and tuned till it was right. That's how I learned to build a flavor. 

post #4 of 11
Thread Starter 

1. whats the point of this forum if your not allowed to ask for help. the chefs here are way more valuable than my text books.


2. this isn't before the internet.


3. other chefs successful ideas is what I want to build on. no idea is original and I want to keep building and moving forward.


soooo thanks for your useless comments

post #5 of 11

Well, I kind of agree, more so when I see you're a member since 2011. In another post you wrote you're a line cook since 14 years and picked up a culinary education recently.


I was watching a ***chef making potato chips in a very peculiar way and I would love to share it. He boiled potatoes until done, then mixed them in a Thermomix until it turned into wallpaper glue consistency. Normally you never ever use a mixer to make a purée, precisely to avoid the potatoes from turning into this sticky glue, this time you need to! I'm confident that using a simple handmixer will do exactly the same if you don't have a Thermomix available.

Spread this rather thinly on a baking plate covered with baking paper and let it dry on very low oven heat. Then break the preparation in chunks and deep-fry at not to high temperature. They're done in a few seconds!

Maybe before mixing adding a little ketchup and maybe also add the tiniest drop of red colorant?

post #6 of 11

If I had to guess, I would say it's worth a shot to juice some tomatoes, dehydrate the pulp and grind it to a powder. Mix that with some vinegar powder, salt and sugar and see how it comes. It will probably take a lot of experimenting to get it just right.

post #7 of 11

now, now.

calm down.

you mentioned a competition and are asking us to help you.

we always want to help, but in case of exams and competitions you are supposed to work things out yourself.

it's easy enough to find ideas on the internet and work them out by yourself.

we all did that so its not that hard, is it?


since you are a line cook you should have the knowledge and drive to find the info you need.

best ideas are born when you start experimenting yourself and come up with something new and unique!!


it's not that we mean to be rude to our collegues….

post #8 of 11

I agree - I did a search and came up blank, but I'm not familiar with that product either.  Abaff410's idea sounds intriguing.  One thing about competition - you ought to have a "PLAN-B"

post #9 of 11
Thread Starter 

abaff thanks for the technique, ill give them a go and adjust accordingly

post #10 of 11

combine and mix

tomato powder

vinegar powder

onion powder

garlic powder




yes, all the above ingredients can be easily bought

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #11 of 11
Thread Starter 

beauty thanks:thumb:

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