What to do with soggy mushy potato chips?
We had crispy potato chips (not french fries) made by a catering service. They arrived already a bit on the soft side, and on the next day they are quite soft and mushy. I don't like wasting food, so I am looking for ideas on how to turn them into a meal.
My first idea is to bake them, maybe with sauce like a gratin or casserole.
Any other ideas?
Best Answer
Crush them and use them as a breading for deep fried meat.
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Quick Answer about "What to do with soggy mushy potato chips?"
Allow the chips to get warm for about 5-10 minutes, take them out and wait for them to cool down. You'll then notice that all the moisture has evaporated, giving you crisp chips back again. This quick tip won't take much of your time and would give you crispy chips in just 10 minutes.How do you fix soggy potato chips?
If you're willing to invest a minute or two of your time, you can revitalize that bag of stale chips and enjoy your snack as planned. 1. Preheat your oven to 250 degrees. 2....How do you make soft chips crispy again?
Low starch potatoes Low starch potatoes have a higher water content, and while they're great for boiling, the oil in a fryer must work a lot harder to expel the moisture within, when making hot chips. On top of this, what crispiness you can salvage very quickly leaves the chip once the oil has been drained.Why is my potato chips soggy?
FRIES THE LIMIT! If your crisp snack bowls are looking limp, pop them in the microwave on a high temperature for 30 seconds. According to Reactions - a series from the American Chemical Society - all the moisture will be zapped out of the crisps, giving you a seemingly fresh batch.Use Leftover Potato Chips to Make Dinner - CHOW Tip
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Answer 2
If they're British-style chips (which Americans call "French fries"), you could just refry them; they should crisp right back up.
Answer 3
What you can do with the potato chips (crisps) likely depends on how they've been cooked and how heavily seasoned they are. You'll likely want to leave out any salt from later recipes that you might try to make.
My first thought is much in line with your idea of a casserole, as I would be to try to make a potato kugel. The difference in available starch might give it a less than ideal texture, but if it works, it'd be a way to use up a lot of potatoes quickly.
My second thought would be to make something similar to a tortilla de patatas. You typically fry the potatos first, and then add the hot potatoes to beaten egg so it'll temper slightly, then pour the mix into a pan to cook ... which means cold potatoes might not work. Instead, we might look to a similar italian dish that uses leftovers (although it's leftover pasta, not potatoes). It goes by the name of Pizza di Spaghetti or Frittata di Spaghetti; you heat the leftovers in your pan, then pour an egg mixture over top. You may have to chop the chips up so the eggs can trickle through the potatoes. You either cook and flip, or slide the whole pan into the oven to let it set.
As you can add just about anything to fritatas, if you have a lot of potatoes to use up, it's nice that you can saute up other vegetables to add, or cooked meat (sausage or ham would be traditional, but might bring too much salt; you'll have to experiment)
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