No matter how good the flavor a "soggy" potato chip (crisp in the United Kingdom) will not taste right; ice creams that are not properly smooth due to large ice crystals have an unappealing gritty texture, while a limp salad will put off even the least discriminating diner.
Chips, crisps, granola bar, salad dressing, juice, or maybe that new catchall, "clusters"?
And it doesn't take much to realise your hair may be falling out because you're only eating chips, crisps, burgers and biscuits all day.
In 1993, Wilson writes in his book, each person in the UK was consuming 73kg of fresh potatoes and 36kg of processed potatoes (in the form of chips, crisps and ready-prepared meals).
The second thing we see is people feeding their pets treats throughout the day – takeaways, cheese, chips, crisps – often in small amounts, but pets really do struggle to burn off those extra calories".
Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell structure and fat distribution at different length scales, as well as assess the influence of hydration.
Frito-Lay sold $5 billion worth of chips, crisps and other salty snacks outside the U.S. in 2001.
Potatoes make fitting Irish pub food, and you can serve them as chips (Irish call chips crisps and French fries chips) or scooped-out boiled potatoes filled with soft cheeses, caviar and other fillings.
Similarly, an afternoon snack of potato chips (crisps) was offered on different days, consisting of various weights of the snack in the same sized bag.
Fontane was suggested as being excellent for manufacture of chips, crisps and rösti, while Lady Claire with its very low reducing sugar content was deemed ideal for crisp manufacture (Hebeisen, Ballmer, Reust, & Bertossa, 2003).
