Potato chips are having a moment that goes beyond their M.O. as a salty snack.
In her new cookbook Simply Julia, author Julia Turshen adds potato chips to salmon fishcakes, and in a recent Washington Post article where the recipe was also published, she wrote: “While nutritionists and dietitians might tell you the crushed potato chips that bind the fish cakes add too much salt and fat, I say they add flavor and fun, and aren't those qualities important?”
Yes, Julia, they sure are! In that same vein of flavor and fun, here at America’s Test Kitchen we recently wrote about how you should throw a handful of potato chips into your Rice Krispies treats for a salty, sweet, crunchy, gooey, and delicious result.
If this has proved anything, it’s that potato chips make everything better. So to keep this chip train going, I’m entering meatballs into the fray.
It all started with a simple question: Could you sub potato chips in for panade (a bread-and-milk mixture) or bread crumbs in your meatballs?