An author writing a cookbook about entertaining argues that potato chips, dismissed by James Beard in 1940 as unsophisticated party fare, are actually an excellent and affordable hors d'oeuvre for modern hosts. The piece suggests multiple ways to elevate chips at parties, including pairing them with crème fraîche and caviar, creating custom flavors with seasonings, crushing them for texture and breading, stacking them with charcuterie, or incorporating them into tortillas.
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An author writing a cookbook about entertaining argues that potato chips, dismissed by James Beard in 1940 as unsophisticated party fare, are actually an excellent and affordable hors d'oeuvre for modern hosts. The piece suggests multiple ways to elevate chips at parties, including pairing them with crème fraîche and caviar, creating custom flavors with seasonings, crushing them for texture and breading, stacking them with charcuterie, or incorporating them into tortillas.