h a l f b a k e r y
I think, therefore I am thinking.
idea:
add, search, annotate, link, view, overview, recent, by name, best, random
meta:
news, help, about, links, report a problem
account:
Browse anonymously,
or get an account
and write.
Login
Create account.
|
|
|
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
| |
What you get if you run a potato thru an apple peeler/slicer and fry it. If left whole they are pretty resilient and can be fried in a minimal size container saving oil. They don't keep well and could hardly be described as a crisp as they are best eaten fresh.Is this what you are talking about? |
|
| |
Sounds like a novelty food that might sell well at carnivals, boardwalks, amusement parks etc. |
|
| |
It would definately be something most people would want to try at least once. |
|
| |
WcW's meritorious annotation led idea to be appended; "or somewhat healthy-consciously baked" as these are tubby times. |
|
| |
Peel and intertwine two of said tubers for Deep-fried DNAtaters. (There's your marketing name, right there) |
|
| |
Pretty much baked, unfortunately. Well, deep-fried. The single-strand version, not the DNA double twist. The spuds are spiral-sliced and sometimes skewered, but not done in a roll like paper. |
|
| |
The skewered version, where it's a spiral on a stick, is sometimes called a "tornado potato", and may not be found in the USA, yet (links). The South African "Chipstix" site (which sucks) claims to be the inventors. |
|
| |
The jumbled-up strand on a plate is called "ribbon fries", and are popular at American carnivals et c. (See link to cutter.) |
|
| |
Either one looks yummy and fun.
Good idea, obviously. [+] |
|
| |