Re: Avocado and crisps

You know what's funny is here in the states, Pringles is the only snack we call crisps (probably because it says "potato crisps" right on the can). Everything else is a potato chip.

I too love avocado, but I could never use them to replace my potato chip habit. I've heard about those Walkers crisps and snacks. I'll have to buy some, I think they can be ordered from Amazon because Walkers is a UK thing, I don't believe we have them here. But I've heard they're very good.

Re: Avocado and crisps

They should 'give' slightly when you hold them Shirley, they shouldn't have any black marks on the outside or be too soft as they will likely be black on the inside too.
The ones which have a shape like a normal pear - a longer 'neck' have been ripened on a tree and are better and more flavoursome.
I often buy them a bit underripe and leave them on a window ledge for a few days.

I'm not sue I would order the Walkers crisps specially Linda, I think Pringles are a bit nicer, Walkers are very salty but I think they have reduced the salt a bit.

Re: Avocado and crisps

Chips that are too salty can definitely ruin the experience. The ones that I would order aren't available anyway. Amazon has all these weird flavors (prawn cocktail? really?) so I doubt I would pay extra to order them.

Re: Avocado and crisps

Thanks for that Anita will make it easier for me when I next buy them.

Re: Avocado and crisps

Never ever had one, but if there that good I shall be trying one

Re: Avocado and crisps

Anita the ones I love 'Walkers Extra Crunchy' vary but they can be very salty , I don't eat them often for that reason usually as part of a picnic meal as a treat.
They are like the luxury thick cut crisps without the greasiness and burnt fat taste that some of them have .

I don't think Pringles are actually 'crisps' as in sliced deep fried potatoes are they, I thought thy were reconstituted processed potato hence the uniform size and dried wallpaper paste texture

Re: Avocado and crisps

Just a note for keeping avocados from turning brown, if you eat only half of one -- take the half you didn't eat (don't remove the pit) and lay it skin side down in a container with a tight-fitting lid on top of sliced or chunked red onion. Make sure only the skin side of the avocado touches the onion. The gasses released from the red onion will prevent oxidation.

It really works, I've done it this way several times. I've kept avocado halves up to 3 days this way without them turning brown/black. Found that little tip online one day and tried it and have been doing it that way ever since. One time I didn't have red onion, so I used yellow/white onion and it seemed to work just as well.

Re: Avocado and crisps

Good tip Linda !!

Re: Avocado and crisps

It works

The same article also said rubbing the exposed flesh with oil before wrapping tightly in plastic wrap will prevent browning, but I haven't tried that one yet.

Re: Avocado and crisps

I use lemon juice but I can imagine oil would work too, they are such a versatile nutrition packed little package, and there are lots of great recipes too, if you do a search.