Food: One Potato, Two Potato . . .

Potato, Two Potato . . . No matter how you slice them, chips are in

"Please pass the chips." Time was when that request led to a predictable result: a crackling treat of smooth, fragile, bitingly salty potato chips. No longer. Now staggering possibilities abound: chips sliced from white or sweet potatoes that could be thick or thin, ridged or smooth, and with or without salt and preservatives. They might be natural in flavor or seasoned with Cajun, Italian or barbecue spices, vinegar, jalapeno peppers, cheese alone or with bacon, sour cream (or yogurt) with onion (or chives). There is also a choice of half a dozen or so oils for frying, which can be done...

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