Chips, in their most traditional form, are thin slices of potato that have been either baked or fried until they achieve a golden, crispy texture. The simplicity of their ingredients – potatoes, oil, and salt – belies the complexity of flavors and textures they can embody.

This snack has evolved over time, adopting various forms and flavors to suit regional and individual tastes worldwide. However, one question often arises: Are chips made from slices of potatoes or from mashed potatoes pressed into slice shapes?

The answer lies in the distinction between two popular types of potato-based snacks: chips (or crisps, as they're known in some regions) and potato snacks that are reconstituted from mashed potatoes. Traditional chips are indeed made from potato slices. This process involves selecting high-quality potatoes, slicing them thinly, and then frying or baking them to perfection. The emphasis is on maintaining the potato's natural texture and flavor, with the cut influencing the chip's final crispness.

On the other hand, some potato snacks are produced by mashing potatoes, mixing them with additional ingredients, and then shaping and cooking them. These are not typically referred to as "chips" in the strict sense but rather as potato crisps or snacks. They offer a different texture and flavor profile, often being smoother and more uniform in appearance compared to their counterparts.

Let's consider a novel approach to making crisps that blends tradition with innovation. The following recipe will guide you through creating a snack that promises to elevate the humble potato chip to gourmet status.

Ingredients:

1. 4 large, evenly sized potatoes (preferably a variety well-suited for frying, such as Russet)

2. 1 cup of high-quality extra olive oil

3. 2 tablespoons of mixed fresh herbs (e.g., rosemary, thyme, and oregano), finely chopped

4. 2 teaspoons of sea salt, plus extra for seasoning

5. Freshly ground black pepper (Appropriate)

Instructions:

1. Begin by thoroughly washing the potatoes. There's no need to peel them; the skin adds texture and nutrition.

2. Slice the potatoes thinly, about 12mm in thickness, using a mandoline slicer. Ensuring uniform thickness is key to achieving an even crispness.

3. Soak the sliced potatoes in cold water for at least 30 minutes to remove excess starch, which helps in achieving a crisper final product. Afterward, drain and pat them dry with a clean towel.

4. While the potatoes are soaking, prepare the herb-infused olive oil. Warm the olive oil in a saucepan over low heat and add the finely chopped herbs, allowing them to infuse for about 15 minutes. Strain the oil and set aside the infused oil.

5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Toss the dried potato slices in the herb-infused olive oil, ensuring each slice is evenly coated. Arrange the slices in a single layer on the prepared baking sheet, taking care not to overlap them.

7. Sprinkle the sea salt and freshly ground black pepper over the potato slices. Then bake in the preheated oven until golden brown and crispy, about 2025 minutes, flipping them halfway through the baking time.

8. Once done, transfer the crisps to a wire rack to cool. This helps maintain their crispiness.

9. Taste and, if desired, lightly season with a bit more sea salt while still warm.

This recipe provides a sophisticated tutorial on the classic potato chip. Incorporating fresh herbs and using olive oil, these homemade crisps offer delightful flavor and a healthier alternative to store-bought chips.