Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/838473
T he potato chip, whether thinly sliced or crinkle cut, satisfies a need for a salty, crunchy bite at any time of day. While potato chips in general have seen something of a flavor renaissance recently—think sriracha, dill pickle, even chicken and waffles—chips that go beyond the standard potato are not to be overlooked. From chips made out of sticky rice, broad beans, or pineapples, the potato chip made from purely potato is transformed into something new and exciting, using unique ingredients to surprise and delight the palate. Here are some of the most interesting re-invented chips on store shelves today. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Chips Reinvented product roundup SUMMER 2017 89