Learn more about the innerworkings of each of your favorite S&V chip brands.
Despite what the image above may suggest, salt and vinegar chips are not made by pouring salt and vinegar into a bag of potato chips . Before vinegar can be added to a chip, it needs to be processed into a dry foodstuff that will stick to, and more importantly not sog out, a potato chip.
How do chip companies do it? Well, many use a process that involves spraying a thin layer of vinegar onto maltodextrin or other modified food starch. Maltodextrin's porous structure absorbs a great deal of vinegar flavor, and the mixture can then be dried into a robust powder. Alternatively, many use sodium diacetate, a 1:1 ratio of sodium acetate and acetic acid, which provides salt and vinegar flavor in a dry mixture.
Salt and vinegar chips were first produced in the 1950s and it's easy to assume that these dry vinegar technologies were born out of the same era—the one that delivered us boxed cake mixes and Cheez Whiz. In reality, the method of combining starch and vinegar and letting it dry is actually really old. No, I meanold.
"To make dry vinegar which you may carry in your pocket, you shall take blades of green corn, either wheat or rye, and beat it in a mortar with the strongest vinegar you can get till it come to a paste; then roll it into little balls, and dry it in the sun till it be very hard; when you have an occasion to use it, cut a little piece thereof and dissolve it in wine, and it will make a strong vinegar.
It's a crazy chip world out there, and so I designed this guide to give a peek into the innerworkings of each brand. I haven't ranked the chips but the SE'rs did last year. [See:1 to 10 ; the brands are listed in descending acidity levels.
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