Potato chips we can feel improved about eating

If you’re an normal American, a USDA Economic Research Service says you’ve eaten 17 pounds of potato chips annually given 2000. And if you’re like me, we might have refused a few for nutritive reasons, yet not many formed on sustainability grounds.

When my editor mentioned she’d listened potato chips were a slightest tolerable break food on a shelf, we wanted to know either that tag practical opposite a break aisle or if we could be sustainably selective and still get my crispy repair on Super Bowl Sunday.

According to Internet calculators, it requires adult to 90 gallons of H2O to pierce a spud from blossom to bag. Potatoes are a parched stand to start. And in normal 15-minute run along prolongation line, a potato travels along a H2O waterway to be washed, tumbles in a steel drum with a H2O mist to be peeled and gets rinsed mixed times before and after it has been sliced. Producing a bag of chips puts a bruise of CO dioxide into a atmosphere (the homogeneous to pushing your automobile a tiny reduction than 2 miles, according to a food CO emissions calculator built by Portland, Oregon-based CleanMetrics). Focus groups contend chips contingency be cut giveaway and light in color, so chip makers occupy peculiarity controls to drop succulent yet nauseous chips. And afterwards there’s all that mostly unrecyclable wrapping designed to keep a chips light, frail and total as they make their proceed to your break drawer – or some-more expected your belly.

Sautéed unions for Christine Burns Rudalevige's onion dip. Sautéed unions for Christine Burns Rudalevige's onion dip.

Sautéed unions for Christine Burns Rudalevige’s onion dip. Staff print by Shawn Patrick Ouellette

The many tolerable chip is one we make yourself from internal potatoes, Maine sea salt and organic oil you’ve stretched and reused before branch it into biodiesel fuel. But if DIY chips are not your thing, here is some criteria to assistance we locate greener options:

Still demeanour for Maine potatoes. The Maine Potato Board says a state’s anniversary meridian gives potatoes a right brew of object and rain, and therefore irrigation is kept to a minimum. Typically, cold winters meant fewer potato pests, that binds insecticide use on a Maine potato stand to about one-tenth a inhabitant average. And a University of Maine is regulating normal tact methods to rise new varieties – like a Sebec – generally matched for potato chip production.

Local representation duly made, know that a immeasurable infancy of Maine potatoes are trucked out of state to be done into fries and chips. Shipping out whole potatoes to have them shipped behind as chips does not acquire “eat local” accolades. Two commercially accessible chips done in Maine from Maine potatoes are Freeport-based Vintage Maine Kitchen and Fox Family Potato Chips, formed in Presque Isle. The former sources Norwis and Keuka Gold potatoes from Bell Farms in Auburn, fries and seasons them with salt from a Maine Sea Salt Co. (and in some bags Maine maple syrup) and sells them in about 100 restaurants and specialty food stores between Boston and Dover-Foxcroft. Fox Family Chips sources russets from Double G Farms in Blaine, has a identical geographical distribution and recently inked a understanding to boat chips to New Haven, Connecticut, and New York.

Both Vintage Maine Kitchen’s Kelly Brodeur and Rhett Fox, who heads adult his family’s business, contend their hands-on small-batch proceed requires minimal hoary fuel appetite in comparison with their incomparable competitors. Moreover, both have selected oils that change cost, sustainability and season opposite their product lines.

Brodeur uses a non-GMO high oleic (a underline that helps with shelf-live) sunflower oil constructed in a United States and recycles it with Maine Biofuels in Portland. Fox opts for a canola oil, that he filters and reuses to revoke waste.

These internal chip makers contend a tiny tone shows impression and seasonality in a chip rather than digest it food waste. As a potato is pulled from a mud and stored over a winter, a starches are converted to sugar, that caramelizes when it hits prohibited oil, adding season and engaging shades of brownish-red to a chips.

Both Brodeur and Fox acknowledge their foil-based wrapping is not recyclable – as tiny producers, they contend their options are singular – yet they are carefree that improved alternatives will come down a dart soon. Brodeur is operative to collect spent Vintage Maine Kitchens bags to be reused in village humanities projects. Chip eaters are invited to send or move their (preferably rinsed) bags to a company’s Freeport trickery located during 491 US Route 1, Suite 10.

Regardless of a reduction than tolerable wrapping parameters, though, both are positively assured their efforts to furnish greener chips means they make ones that ambience as they should: some-more like potatoes.

Christine Burns Rudalevige is a food writer, a recipe developer and tester and a cooking clergyman in Brunswick. Contact her at: [email protected]

Christine Burns Rudalevige's creates her onion dip. (Photo by Shawn Patrick Ouellette/Staff Photographer)Christine Burns Rudalevige's creates her onion dip. (Photo by Shawn Patrick Ouellette/Staff Photographer)

Christine Burns Rudalevige’s creates onion drop regulating internal products. Staff print by Shawn Patrick Ouellette

NOTHING BUT LOCAL ONION DIP

Come on, we know we adore Lipton Onion Soup Mix Onion Dip with your chips. This one bypasses a preservatives and a miles traveled. Serve with internal chips.
Serves 6-­8

3 pounds internal onions (5-6 middle onions)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon granulated maple sugar
(2 teaspoons of maple syrup will do in a pinch)
8 ounces internal cream cheese
16 ounces internal Greek-style yogurt
Salt and pepper
1/4 crater chopped chives or minced scallion tops

Peel and bones a onions utterly finely. Melt a butter in olive oil in a vast skillet over middle heat. Add a onions and maple sugar, revoke feverishness to low, and prepare solemnly until a onions have caramelized, about 30 minutes. Since a onions are cut tiny and cooking with sugar, they will brownish-red quickly. What you’re looking for is a deep, dark, caramelized brownish-red and a somewhat shriveled texture. Cooking them to this indicate both colors a drop and allows a onions to roughly reconstruct with a glass in a dairy products, that will keep a drop from separating.
Cool a onions for 15 minutes. Blend a onions with a cream cheese and yogurt in a food processor. Season with salt and pepper. Chill for during slightest 30 mins before serving. Garnish with chives or scallions.


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