Gourmet potato chips

Gourmet potato chips

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NEW YORK (MYFOXNY) -

Potato chips, always a favorite vending machine snack, have recently been integrated into New York City's famous high-end cuisine. Fox 5's Kerry Drew took a look at the freshest ways chefs are using potato chips.

Mari Uyehara, food and drink editor at Time Out New York, gave us some tips on chips and restaurants to try.

At Betony in Midtown, Executive Chef Bryce Schuman has reimagined the sour cream and onion chip: "It's sort of a fun take on a classic flavor. Everyone loves the sour cream and onion chip."

The chips are made by dehydrating potatoes until they are paper-thin, and then they're topped with crème fraiche and chives.

If you're ever around Chelsea Market, head over to the Cull and Pistol Oyster Bar for their octopus carpaccio salad. It includes with local arugula, radish, grapefruit, and homemade potato chips.

Aaron Lamonica explains the unexpected crunch: "The octopus has kind of a really soft texture, so we wanted something with a little bite and salt in there to the other parts of the dish."

The chips are made fresh every day, dusted with salt and cayan pepper for a uniquely delicious experience. Unsurprisingly, the salad is one of the restaurant's best sellers.

For a unique spin on the classic chips and dip, we headed to Alder in the East Village. Known for its experimental dishes, it's no surprise they're innovating on the potato-chip trend. Crunchy, golden-brown chips, made from Martin's Potato Buns, are served with a creamy, port-infused cheddar, and sprinkled with pistachio brittle.

And if you love the classics, like Doritos, you'll find them on the menu at King Noodle in Bushwick, which just opened this summer.

The kimchi carbonara dish is served with a sauce of egg yolks and parmesan cheese, topped off with a Dorito crunch!

Nicholas Subic, co-owner of the restaurant, tells us, "We wanted to add a textural element like you would breadcrumbs in an Italian pasta dish, which is where the Doritos came in, we needed something that could really hold its own with the Kimchi and had a lot of flavor to it."

And the next time you're in the mood for a bowl full of chips, try the warm homemade chips with bleu cheese fondue at The Smith, which has three locations in the city. One of their most popular items, these chips have been at the Smith since they opened in 2007.

If you're a potato chip fan, you won't be disappointed! Keep a close eye on your favorite restaurants—high-end chip recipes could be popping up on their menus any day now.

Mari Uyehara agrees that the trend is going further: "This trend with potato chips is a new thing. We are pretty excited about it because it's popping up in restaurants all over the city. We think we are going to see it in more restaurants soon."

And even though these chips may feel grown up, they bring out the kid in all of us.

More chips information:

Time Out New York article

Betony NYC

41 West 57th Street

New York, NY 10019

http://www.betony-nyc.com/

Cull & Pistol Oyster Bar

Chelsea Market

75 Ninth Avenue

New York, NY 10019

http://cullandpistol.com/

Alder NYC

157 Second Avenue

New York, NY 10003

http://aldernyc.com/

King Noodle

1045 Flushing Ave

New York, NY 11237

http://kingnoodlebk.com/

The Smith

956 Second Ave

New York, NY 10022

http://www.thesmithnyc.com/

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