Making Potato Chips at Home Was the Easy Part... 

What's the weirdest potato chips flavor you ever tried? :D Make sure you saw the video on how to make potato chips from scratch! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UiJmmVd3kWI.html

Now that's a thumbnail worthy of a cooking show from Berlin lol

I've always made salt and vinegar chips by boiling the potato slices in vinegar before frying and it works great. No powder needed!

here's your devil whispering again: don't bind vinegar and then dehydrate it - grab your nearest jar of pickles, sliced its contents thinly, dehydrate and then ground them into a powder

The Thumbnail just proved how innocent my mind is 2:16 I am trying not to let my mind interpret it 4:32 The struggle is real 9:44 It is hard to block my thoughts

I love how there are colored lights everywhere, but the video still has a nice, chill "darkness" to it. It's so good!

As far as I know, industrially they use Sodium Acetate to make salt and vinegar flavoring. Its easy to make yourself. Take some vinegar, then add little bits of baking soda until it stops bubbling. Boil it down, and you get a powder! Play around with it, you'll find it pretty good

Spank that pepper mill!

Every single Pepper Spank in the video 2:16 4:32 9:44

Andong, you’re my new favorite creator!

I love the way he grinds pepper. Especially the slap at the end

this reminds me of a time when i was a kid and my nan brought me plain/salt chips, but i wanted salt and vinegar so i got the vinegar spray bottle and used it on my chips ruining them by making them soggy. a valuable lesson was learnt that day.

The grinder says "THC" sure...a spice grinder, that's what it is.

I have *_bacon spice_* that tastes 100% like bacon but is 100% vegan 😬😎

Andong, one thing I’ve done in the past to make salt and vinegar chips is simply soaking the raw potato in distilled white vinegar. I dry them once I’m done, pat with a paper towel and then season with salt once you fry them. So instead of trying to season with something that tastes like vinegar, you soak the potatoes so they infuse with the flavor and then season them with salt to compliment the acidic flavor!

I thought he made spiced cocaine from the thumbnail.

We're preppers and you can buy butter powder and cheese powder and peanut butter and powdered milk in #10 cans from Augusen. And many others. We have most of them. Powdered tomatoes etc.There's also powdered buttermilk. I love Balsamac vinegar.

"Yesss police officer, I take my sour cream seasoning everywhere"

"A little sprinkle of MSG" Lol im sure uncle roger is proud of you

to answer your question (14:55) about why sugar goes sticky instead of crispy, it’s because of a characteristic called hygroscopicity. basically the difference between being hydrophilic (opposite of hydrophobic) and hygroscopic, is that hydrophilic substances will bind with aqueous water but hygroscopic materials will actually actively grab water vapor from the air. in fact, the name refers to a tool known as a hygrometer or hygroscope which serves to measure humidity in the air. so sugar holds water so aggressively that it refuses to let it go without being heated to absurd temperatures, as well as grabbing water from the air. it’ll also cling to moisture in your fingers which is why hard candy will still feel sticky

The enjoyment of smacking the pepper mill after each use is great

I’ve been waiting for this video for so long. Thanks so much man! Absolutely love the amazing work you do.

andong KNEW what he was doing with that thumbnail lmao

Sugar soaks up a lot more water and moisture that's why a Baguette or bread gets hard after time but a Fresh and Crisp "Butterkeks" gets soft

Never thought just a little search for potato chips recipe would led me to culinary education. This is quality channel. Thanks Andong. Now I can satisfy my crave for chips

Have you tried grinding the dry onion bits you've made onion oil from and using that as a spice?

I've experimented the sour cream powder. I took simply: dehydrated cream powder, chives and citric acid. That base was very good.

Thank you, for making these last 2 videos and going through the effort of making it look good, so that we may cook it ourselves and _maybe_ some of us start a business

The crunch sound is AMAZING!!!!!!!!!

Hey andong: freeze drying and spray drying really aren’t related besides the "drying" part. Completely different concept.

"smoked paprika is the msg of the seasoning world" msg, a seasoning: am i a joke to you?

This guy has been killing it with the views lately! Glad to see such a productive channel getting the recognition it deserves.

You can make vinegar powder by adding half cup baking soda to 6 cups vinegar . Add slowly so you don't make a mess. Boil till its less then half left. Put in dehydrator or oven at 175 and it will turn into flakes. Then going to powder.

DUDE, I literally just watched the chips video a few hours ago, it's all comin together

The Ono!! 😂

Andong, I can't express enough the amount of dopamime rush I get when I get a notification that u uploaded a new video. Your vids are simply creative, engaging, informative, and fun to watch! 兄弟, 我真是太喜欢你咯!! 加油吧！

Wonderful! Thank you so much, Andong!

Try leaving salt to soak up in vinegar, then powderize it. This may work for the salt & vinegar flavor

Anakin: I don't like cheese sand. It's coarse and rough and irritating and it gets everywhere

Cant imagine the amount of work youve put into making this video

Very interesting exploration. I made some very thin twice fried chips. First fry was 325 & cooled while fryer recovered to 385. In went 2nd fry to desired color and texture. Seasoned with Cajun & noshed up some great chips. Will try sweet potato and then Falafels. New frier is keeping me happy!!! Thanks for experimenting.

Great video as always Andong ! If you're interested I may have a solution to the Vinegar Powder Conundrum. As you correctly stated acetic acid will eventually evaporate if you try to dehydrate vinegar. What you can do to circumvent that is use its basic salt: sodium acetate aka E262i. Since it's a salt it is solid at room temperature and upon dissolution (ie. when you eat the chip coated with it) you'll end up with acetic acid. You can find food grade sodium acetate on Amazon though let's just say given the packaging, this will last you for a good while. If youwant to go all homemade you can mix vinegar and sodium bicarbonate in an equimolar ratio and then dehydrate that. You might have to tweak things a little bit with or without citric acid, salt and MSG but good old NaOAc should get you there.

Andong, if you want to make the sugar crisp, you need to boil the sugar to hard candy level! The cooking temperature of sugar determines if it's fudge or brittle hard candy! Maybe boiling balsamic vinegar into hard candy and then powderizing it might work. Although grinding sugar might melt it (maybe putting the candy to freezer before might help with grinding?). Possibly you could make white sugar+ vinegar mix and boil that into hard candy and achieve vinegar taste, don't know! Or create honey comb :)

Awesome! You have some of the best cooking videos out there, and custom chip seasoning is a great idea, relatively easy and not often done. Thanks for experimenting with vinegar so we don’t have to

I'm loving your videos! When I make salt & vinegar flavoring, I mix baking soda into white vinegar to make sodium acetate. You can dry and powder it. I think this is what they use in the factory because it tastes similar. Btw, sodium acetate, also known as hot ice, is super fun because it instantly crystalizes when you touch it.

The only seasoning that truly matters is all-dressed

Ah, "smoked paprika is just make everything better", Have you ever been in Hungary? You would love that country

I somehow KNEW you wouldnt dare tackle the king of all flavours "all dressed" it is the best thing ever hands down. Straight from Canada.

I love that he always slaps the pepper grinder when adding pepper.

Hydrogen bonds make sugar sticky. In the presence of a liquid, the formerly strong oxygen-hydrogen bonds in the sugar will start to break, and the loose hydrogen atoms will look for something else to stick to. Some of the hydrogen atoms will stick to the closest surface, some will grab onto the hydrogen molecules in the liquid, and some will bond with another hydrogen or oxygen atom in the sugar. This results in a sticky mess. In comparison, salt is made of sodium and chlorine, so when it dissolves in water there's no hydrogen floating around to stick to anything.

My new favorite content creator! Keep up the good work man.

Man, I remember getting stuck in the rain at a fair and ordering fresh, hot chips to eat under a tent to wait it out. Half of what made them so amazing was the seasoning. Even easier to appreciate knowing how much work goes in to making a good seasoning. Pretty impressive.

This almost replaces the Claire Saffitz shaped hole in my heart.

Sugar wants to pull water out of the air, which is why you come across a lot of STICKY sugar things

I appreciate your creative efforts & honesty when it's not perfect!! Sugar is hydroscopic - it attracts water & holds onto it. That would make your sugar/vinegar experiment sticky instead of dry.

Great video! Love spices and mix new flavors out of them! Great input!

Thumbnail had me expecting “Today we will be doings lines of mysterious powder substances!”

Four words for simplicity: Flavacol Seasoning Popcorn Salt - it is what they put on Popcorn in Movie theaters in North America.

I love you for this video! For some reason I never thought about frying the cheese and grind it for powder.

Just soak the sliced potatoes in vinegar right after cutting them for at least a couple of hours, then dry and fry. Also sugar is hydrophilic so it wants to draw moisture to itself, either out of the air or food that it's sitting on top of, or next to. Like fruit or meat.

I was waiting for another soup season episode :-( you've broken my heart lol. Yet, amazing video as usual

Now mix all of the flavors and make an Andong all dressed chips

Sugars themselves are carbohydrates (like starches). They interact with other carbohydrates by binding to and disrupting the cohesion between starch molecules and making them less rigid, more flexible and elastic - this occurs more readily at higher temperatures

As to your question, sugar is one thing, caramel another. Sugar (C12H22O11) is altered to caramel (C7H10O2) by heating. Sugar has a more crystalline structure than caramel, thus the reason that it appears to get gooey after being heated.

"dry chips need a dry seasoning" alow me to introduce you *drumroll* : Kripik Balado Padang :D BTW, i have a better subtitue for limegrass chili, you can subtitue it with dried leaf of the orange/lime, thank me laterrr

My friend, why is there THC written on the grinder 🌝

Love your videos Andong!

For salt and vinegar, they often just use straight malic acid

Genius... .. my weirdest flavour ever tried is" salame e finocchietto selvatico" .. a San Carlo chips flavour

Andong: "coriander" Me: Why must you torture my taste buds that make coriander taste like soap?

Hey Andong, love the channel. I make my own flavour powders and can give a couple of answers here. 1) Classic 'Salt and Vinegar' flavour is achieved with sodium diacetate and acetic acid powder. That and a bit of maltodextrin; which is a must in a seasoner's kitchen and would have been an excellent addition in some of your other flavouring powders. 2) Sugar can crisp, but when it's cooked as a liquid (especially in an acid solution) it 'inverts' like glucose or golden syrup so it remains as a goo rather than in a crystal structure. Which is why your balsamic vinegar turned to taffy.

For the vinegar and salt, you could use the "salt form" de acetic acidy: Sodium diacetate (E262). The citric acid will give the citric hint, not the acetic. heheheheh And for the sour cream, you could use lactic acid and pure lactose (for the milk flavor). And the vinegar/sugar won't dry per se, as many sugars (carbohydrates) are hygroscopy. So, they like water and in this particular case, you have inverted sugar which makes everything more difficult in a homemade setup.

Living in Berlin that cover photo has some special connotations…

Me: *looks at thumbnail* Is that Co- *reads title* Ah. Potato chip seasoning. *Understandable, have a great day*

Butterrmilk powder is sold in most American supermarkets because it's used in some regional baked goods. The high fructose sugars tend to be very hydrophilic and it takes a lot of work to dry them out. If you want to get a "potato chip" flavor vinegar, take some unflavored cellulose powder (like metamucil) and dissolve some malt vinegar (the standard goes-with-potatoes vinegar) then dehydrate that.

Andong I love your videos! Your content is amazing! Hope you‘ll get more recognition

Video Idee: kannst du ein Video über flan/Pudding around the world machen Würde mich riesig freuen

The thumbnail got the comment section actin up 😭

Heya Andong, Shalom and Privet from Israel :) : As a chemist, I have to say that whether you can or cannot dehydrate an ingredient out of solution isn't due to it being "completely dissolved" or not, but due to the boiling point of the ingredients. Many people don't realize, but the boiling point of a compound isn't the temperature in which a compound will boil, but the point in which all energy invested in a compound will only go towards evaporating it (Changing it's state of matter from liquid to gas). Many compounds slowly evaporate well below their boiling point. If that weren't the case, you wouldn't be able to dry your clothes below 100 deg C, not to mention all the other natural processes not being able to proceed such as ... uhh ... life itself ;) What's the point of this wall of text? Boiling point of table salt (Sodium Chloride) is way over the boiling point of water, so you can boil the water away as much as you want and the salt will stay behind. Boiling point of Acetic Acid and Water is pretty close, so you can technically separate them (Using distillation methods, tough but possible) but it would be much harder, and not at all using lengthy dehydration methods, by the time the water's gone the acetic acid will be gone with it. In both cases, of course, the starting compound is "completely dissolved" in water. Why not use Sodium Acetate instead? You can buy it as a solid, or look up a guide online on how to make it from household food safe ingredients. (If anyone tries it, please do it at your own risk and follow all kitchen AND chemical safety protocols.)

I've only seen 2 videos but I love this channel already

Die Kräutermühle auf der THC aufgeschrieben zu sein scheint XD

EY that thumbnail looking sus asf😳

Water sticks well to sugar for reasons I wont go Into, but its difficult to remove once added. Solid vinegar powder is made by mixing maltodextrin with vinegar. You can also, and I would recommend you do, use sodium DIacetate.

Loved the video! You almost inspire me to start grinding up things to flavor stuff!

In the tumbnail it looked like you were teaching us how to make drugs, you got me excited over nothing.

Fun fact: Slightly cooked (deactivated not burnt) instant yeast works great when it comes to cheesy flavor in case no nutritional yeast is availabale in your area.

Long story short Andong sugar is a humectant (meaning it draws moisture to it) which is why it makes things sticky. Amazing video as always, I look forward to your uploads so much!

thank you very much for your seasoning recipe.

You did great! thank you

the main reason why sugars don't dehydrate well is because they are "hygroscopic" which is just a fancy way of saying they love to yoink moisture from the air. also, you can't just evaporate most acids into a powder because they will form an "azeotrope" with the water at a certain concentration (usually around 95%) and thus boil off with the water. im chemist btw

Dude you are a genius. Thanks for the great content! You made me love cooking.

one life hack i learned to get "free" ready-made fries/chip seasoning is to use those powder packets you get from the instant noodle packets, theyre filled with flavour in one tiny packet and its already been tinkered and crafted to be the "perfect" flavour

I think to make vinegar chips, you need to soak your uncooked potato slices in vinegar solution before frying them

All seasonings look delicious! Yummy!😋

4:31 that pepper mill slap is iconic

Yesssss!! Thank youuu so much!

About your issue with sugar, it's hygroscopic, which is science for "likes to absorb and hold onto water." It's possible to fully dry, and about the easiest way I can think of is freeze drying, since freeze dried balsamic already is a thing.

what worked with me is boiling the potato first in water/salt/large amount of white vinegar you can also add a bit of citric acid powder for extra flavor

Sugar tends to make things like dried gelatinized starch soft because it's extremely good at absorbing water from the air. Doesn't matter how much you dry it, give it a couple minutes and it'll suck it right back in.