Tips to nail a perfect crisp in snacks

Sometimes you might undercook or overcook a snack, but there are ways to get the crisp right in snacks, says an expert.

Chef Tushar at McCain Foods Kitchen decodes the proper way to get the snack right:

* Choose the right ingredient: Do not use over-ripe potatoes as they tend to absorb more oil leaving the snacks soggy and chewy. The right quality of potatoes is important for making the dish perfect. By that, we mean the potatoes should have lesser moisture content and more solid.

* Drain them well: To avoid the sogginess, the snacks should be well drained and not sitting in oil. When done properly, deep-frying will create a crunchy exterior while keeping the interior nearly free of oil.

* Heat the oil properly: If your oil is not hot enough, the snacks become too chewy and hard; if your oil is too hot, the snacks simply burn fast.

* Equip it well: Don't rest the cooked pieces directly on a plate -- the residual heat will become trapped under the food, creating steam and turning everything soggy. Instead, use a cooling rack.

* Season at the right time: Do not salt or season the snacks before frying them. Seasoning them close to serving time is a better option as they end up crunchier.

* Choose the correct oil: Use vegetable oil for frying because it has a high smoke point and a neutral flavour allowing your snacks to be crispy brown and delicious.

* Re-heat accurately: If you are not going to eat them right away, then let them cool at room temperature. Re-heat them in a sealed container in an oven to retain the crunchiness.

--IANS

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