{"id":33982,"date":"2018-05-21T07:45:53","date_gmt":"2018-05-21T11:45:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33982"},"modified":"2023-03-14T13:28:26","modified_gmt":"2023-03-14T17:28:26","slug":"great-28-pairings-cheese-chips","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-chips\/","title":{"rendered":"How to Pair Cheese and Potato Chips"},"content":{"rendered":"

C<\/span>hips have been an American snack time staple since the 1920s, when North Carolina businessman Herman Lay motored to grocers all over the South selling his potato crisps (they later became the country\u2019s first mass-marketed brand). In recent years the number of convenience-store chip flavors has exploded. Lay\u2019s has tried Cheddar Bacon Mac & Cheese and Wasabi Ginger, for instance, as part of its \u201cDo Us a Flavor\u201d contest over the past four years.<\/p>\n

These days, potato chips make up a $26 billion global market that\u2019s only growing, perhaps thanks to their versatility. Potato slices can be deep-fried, baked, or kettle-cooked;\u00a0once they\u2019re crunchy, they become a trustworthy flavor carrier for salt, herbs, spices from any culture, and, yes, cheese.<\/p>\n

Curd lovers often favor the cracker, but truthfully, the humble potato chip can offer a cheese delivery vehicle that\u2019s simultaneously richer and more playful. House-made varieties have been turning up on even the toniest restaurant menus. \u201cPotato chips feel like a throwback in a way, but they\u2019ve gone from bar snack to something more elevated,\u201d says Tracey MacRae, a former restaurateur who\u2019s now campus executive chef for the University of Washington in Seattle.<\/p>\n

Here are several ways to complement the crunch of chips with their ultimate match: savory, satiating cheese.<\/p>\n

Kettle-Cooked Chips<\/h2>\n

Unlike traditional factory-made chips, which are fried on a conveyor belt, kettle-cooked chips are\u2014you guessed it\u2014cooked in a kettle in small batches, resulting in a sturdier, crunchier chip. Crumble or grate cotija or Asiago on top of just-fried chips, and the result is \u201cmoney,\u201d MacRae says. \u201cIt\u2019s got a heady taste. Just that combination is so romantic to me.\u201d<\/p>\n

Recommended Pairings\u00a0<\/em>
\nSchuman Cheese Cello Hand Crafted Asiago<\/strong> + kettle-cooked chips<\/em>
\nV&V Supremo Sierra Cotija<\/strong><\/a> + kettle-cooked chips<\/em>
\n<\/strong><\/p>\n

Thin-Cut Chips<\/h2>\n

Adam Navidi, chef-owner of Oceans & Earth restaurant in Southern California, fries thinly sliced Idaho russets in grapeseed oil and tops them with dehydrated black olives, a shower of rustic grating cheese, and a drizzle of truffle oil. \u201cBig, strong cheeses can overkill the potato chip,\u201d Navidi says. Instead, opt for nuanced wedges with flaky, delicate textures. For an all-in-one bite, pick a truffle-laced pecorino.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>BelGioioso American Grana<\/strong><\/a> + thin-cut chips<\/em>
\nCentral Formaggi Moliterno al Tartufo<\/strong><\/a> + thin-cut chips<\/em><\/p>\n

Baked Chips<\/h2>\n

Baked chips are a lighter option, but they also make fabulous hors d\u2019oeuvres when topped with cheese. MacRae recommends a smoked blue\u00a0cheese dip (see recipe below)\u2014you can either dip chips directly into the curds or pipe the dip onto individual chips and garnish with chives. \u201cIt\u2019s the crunch of the chip and then the smoothness and smokiness of the dairy…those things give you such a satisfying sensation,\u201d she says.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Rogue Creamery Smokey Blue<\/strong><\/a> + baked chips<\/em>
\nSalemville Smokehaus Blue<\/strong> + baked chips<\/em><\/p>\n

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Blue Cheese Dip:\u00a0<\/strong>Whisk together 1\u20442 cup mayonnaise, 1\u20444 cup sour cream, 2 teaspoons lemon juice, 2 teaspoons red wine vinegar, 1 minced garlic clove, and a dash of Worcestershire. Stir in 1\u20442 cup crumbled smoked blue cheese and some chopped parsley, scallions, salt, and pepper to taste.<\/p>\n

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Top Tips for Homemade Chips:\u00a0<\/strong><\/p>\n