The chips appear to be inspired by pommes soufflées (also known as souffle potatoes), a dish from France created in the 1800s. They are also super crispy, for those who like extra crispy chips. The chips are puffy and completely hollow in the middle. I’m not sure where they originated from but they seem to be particularly popular in Asia. Bubble Potato Chipsīubble potato chips or bubble potatoes are a new trendy snack. I’m sharing a lot of step by step photos and instructions in this post so that hopefully you can get them right on the first try. After doing some research, I decided to try them out.

Have you tried bubble potato chips? They have been trending this summer and I was immediately intrigued by their fun puffy shape. They are also just 3 ingredients and easy to make at home. The potatoes puff up when fried and are completely hollow inside, much like a bubble. Sprinkle some salt to season and serve immediately with a harissa aioli or Dijon mustard on the side.Bubble potato chips have a unique shape and are a popular and fun snack. Remove the slices and drain on paper towels. Move the slices around while frying so they cook evenly for about 2 to 3 minutes or until very crisp and golden brown.

Remove the slices a few at a time and transfer into the hotter frying pan.

Keep shaking until most of your slices are puffed (about 3 minutes). After about 5 to 6 minutes the slices should start to puff slightly and rise to the top. Use a thick towel to prevent heat burn, and beware of splashing oil onto you.

Drop slices into the 320 degrees F oil and gently shake back and forth on the heat for 6 to 7 minutes.

Using a mandoline, make slices lengthwise 1/8 inch thick. Peel the potatoes and trim the edges to form a rectangular football shape.Heat oil inone pan to 320 degrees F, and the other to 365 degrees F. Pour vegetable oil about 2 1/2 inches to 3-inches deep into 2 saucepans.US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.

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