Teaching Students Potato Chip Customizations
Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to one of America’s favorite mediums. Many popular restaurant menus around the country feature some variation of potato chips, from jalapeño kettle chips to truffled Parmesan chips to honey butter chips. Students can take the humble potato chip to innovative new culinary heights.
As a premier producer of the Russet and yellow flesh potato varieties–the primary chip potatoes–Idaho growers know about making premium quality potato chips. Instructors can utilize the Idaho Potato Commission (IPC) recipe database filled with creative chip ideas, such as BBQ Potato Chips, Frozen Potato Chips, Wasabi-Dusted Chips, and Chocolate Bacon Potato Chips.
The IPC also offers instructors expert advice on best practices for chips as well as a downloadable IPC Foodservice Toolkit that provides tips on potato selection, storage and handling.
All year round, instructors can use the IPC Foodservice website for product information and recipe inspiration. The site also houses a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
Photo of Wasabi-dusted Chips courtesy of the Idaho Potato Commission.
