Texture 103: The Unyielding Crunch

Here's the deal: you want a chip with a crunch that's not just a crunch, but an UNyielding crunch. You want to be able to bite down on that chip and have it hold its ground. That's what we're talking about here.

Sub-Techniques:

Butter Chemistry: The Secret to a Crunchy Chip

Crisp Temperature Control: The Art of Cooking the Chip Just Right