New Use For A Bag Of chips ##VERIFIED##

New Use For A Bag Of chips ##VERIFIED##

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Why we love this: The crispy crust is arguably the best part of eating fried chicken. That satisfying crunch and juicy, tender meat are enhanced with the salty, crunchy addition of potato chips! You can have fun with different flavored chips as well! (BRB, I just started drooling.)

Just take some salsa roja or salsa verde (you can find both in the Mexican-inspired food aisle of the grocery store, or quickly whip up your own), heat the sauce to a simmer, then add your tortilla chips to the sauce, making sure to coat the chips evenly. The chips should soften slightly but still retain their shapes. Serve immediately and eat as is, or pile on the toppings!

Why we love this: This dish is so easy to make, and using up your broken tortilla chips makes it even more satisfying! Who knew that such a flavorful and traditional meal could be found at the bottom of your abandoned chip bag? We love a zero-waste meal!

This is perhaps the easiest and most common way to repurpose your chip crumbs, but it still deserves its spot on this list. Simply assembly your favorite sammie and top it with your leftover chips. An unbeatable combination!

Returning to the bag of chips, it cannot be said that Sarah Connor invented the wheel, more like reinvented it. The trick is based on the Faraday cage principle, which was first demonstrated 183 years ago. In theory, it should screen all wireless signals: Wi-Fi, GPS, and cellular alike.

We installed the application on the test device in child mode, enabled Internet access on it via 4G, and went for a walk around the office. Beforehand, we bought (and ate) several bags of chips, as well as a couple of tin boxes of cookies of different shapes. We then tried to use the packages to block the signal.

Brita: Is there really that much money in this, Dean, or is it like that endorsement deal you made with Let's potato chips? Dean Pelton: If you don't like the crispy-licious taste of Let's, feel free to eat that other greasy brand.Troy: *Eating a bag of Let's* Splingles? Not this guy.Dean Pelton: Thank you, Troy young and hungry

It is louder than "the cockpit of my jet," said J. Scot Heathman, an Air Force pilot, in a video probing the issue that he posted on his blog under the headline "Potato Chip Technology That Destroys Your Hearing." Mr. Heathman tested the loudness using a RadioShack sound meter. He squeezed the bag and recorded a 95 decibel level. A bag of Tostitos Scoops chips (another Frito-Lay brand, in bags made from plastic) measured 77.

"When the new SunChips packaging hit U.S. markets, a backlash ensued, resulting in a dip in market share for SunChips and bad publicity," writes Unruh. The complaining was a little silly, but it was persistent. A Facebook page called "SORRY BUT I CAN'T HEAR YOU OVER THIS SUN CHIPS BAG" got more than 49,000 likes. A video that made its way around the Internet purported to show the crinkling bag registering over 95 decibels, about 25 percent louder than a crinkling Tostitos bag. Complaining spread across the web (a search for "sun chips bag too loud" on Google turns up more than 149,000 results). As one woman told The Wall Street Journal, "The thing is, you feel guilty about complaining since they are doing a good thing for the environment. But you want to snack quietly and you don't want everyone in the house to know you are eating chips."

The move from 180-nanometer chips to 130-nanometer chips will allow the company to increase chip clock speed and reduce power consumption. The move to larger 300-millimeter wafers, the basic unit of chip production, allows chipmakers to produce about 2.5 times more chips per wafer, increasing production volume. It can also reduce per-chip manufacturing costs considerably.

By the end of the year, Intel hopes to have six factories making chips on 300-millimeter wafers, which it says will lower its manufacturing costs about 35 percent. And for 2004, the company is looking at moving to manufacturing 90-nanometer chips.

He started with a demonstration of the forthcoming Banias chip, a low-power mobile processor due in the first quarter of 2003. The chip will offer competitive clock speeds along with a new chipset that integrates 802.11 wireless networking capabilities. The combination of the two will help notebook makers cut power consumption by about 25 percent, Otellini said.

Intel will begin transitioning its Celeron chip to Netburst, the chip architecture of the Pentium 4, later this quarter. By the end of the year, about 80 percent of its Celeron chips will be based on the newer architecture.

After eating the chips, the environmental activist from Detroit wants people to donate emptied, foil-lined chip bags of all brands and sizes to the Chip Bag Project, which will be used to make sleeping bags for the homeless in the city.

The sleeping bags are not the average fuzzy blanket. They actually mimic emergency blankets. The chips bags are ironed together and lined with foam and padding from old coats to provide a cushioned, insulated sleeping bag.

A potato chip (North American English; often just chip) or crisp (British and Irish English) is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.

Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenue of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year ($46.1 billion).[1]

The earliest known recipe for something similar to today's potato chips is in William Kitchiner's book The Cook's Oracle published in 1817, which was a bestseller in the United Kingdom and the United States.[2] The 1822 edition's recipe for "Potatoes fried in Slices or Shavings" reads "peel large potatoes... cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping".[3][4] An 1825 British book about French cookery calls them "Pommes de Terre frites" (second recipe) and calls for thin slices of potato fried in "clarified butter or goose dripping", drained and sprinkled with salt.[5] Early recipes for potato chips in the US are found in Mary Randolph's Virginia House-Wife (1824)[6] and in N.K.M. Lee's Cook's Own Book (1832),[7] both of which explicitly cite Kitchiner.[8]

A legend associates the creation of potato chips with Saratoga Springs, New York, decades later than the first recorded recipe.[9] By the late nineteenth century, a popular version of the story attributed the dish to George Crum, a cook[10][11] at Moon's Lake House who was trying to appease an unhappy customer on August 24, 1853.[12] The customer kept sending back his French-fried potatoes, complaining that they were too thick,[13] too "soggy", or not salted enough. Frustrated, Crum sliced several potatoes extremely thin, fried them to a crisp, and seasoned them with extra salt. To his surprise, the customer loved them. They soon came to be called "Saratoga Chips",[14] a name that persisted into the mid-twentieth century. A version of this story was popularized in a 1973 national advertising campaign by St. Regis Paper Company which manufactured packaging for chips, claiming that Crum's customer was Cornelius Vanderbilt.[10] Crum was already renowned as a chef at the time, and he owned a lakeside restaurant by 1860 which he called Crum's House.[10] The "Saratoga Chips" brand name still exists today.

In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption. The Dayton, Ohio-based Mikesell's Potato Chip Company, founded in 1910, identifies as the "oldest potato chip company in the United States".[15][16][17] New Hampshire-based Granite State Potato Chip Factory, founded in 1905 and in operation until 2007, was one of America's first potato chip manufacturers.[18][19][20]

The first flavored chips in the United States, barbecue flavor, were being manufactured and sold by 1954.[28][29][30] In 1958, Herr's was the first company to introduce barbecue-flavored potato chips in Pennsylvania.[31]

Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. Early potato chip bags were wax paper with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled.

In the 1920s, Laura Scudder,[32][33][34] an entrepreneur in Monterey Park, California, started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass-market product. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.[35][36][37][38]

Some small producers continued to use a batch process, notably in Maui.[41] In 1980, inspired by the Maui Chip, an entrepreneur started Cape Cod Potato Chips to produce thicker, batch-cooked "Hawaiian style" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, "gourmet" item.[42] Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called "hard-bite".[43]

Little consistency exists in the English-speaking world for the name of this food. North American English uses "chips", though Canadians may also call French fries, especially thick ones, "chips" as well. "Crisps" may be used for thin fried slices made from potato paste.[44] An example of this type of snack is Pringles, which chooses to market their product as "potato crisps" even in the United States.[44] 2b1af7f3a8