13 Responses to “A Chip Off The Old…Watermelon?”

  1. Brian says:

    Stone fruits


    Does it work with various starches? I’d assume that the one you used is flavour neutral?

    • Johnny Zhu says:


      You’re right the starch is flavor neutral. To answer Shane’s question, we use a starch made by National Starch called “Crisp Coat”. But, I imagine any starch would work as long as it was effectively “impregnated” into the chip.

  2. shane says:

    what is the starch that is mentioned in the video? did he say crisco? ? is that not a fat?

  3. Dan says:

    Mangosteen please.

    Or rib eye, toro, chicken feet, phad thai, pig intestine… :)

  4. Cesar says:

    Do you need the same level of tech that was utilized in the demonstration or can you get the same effect with more traditional kitchen equipment or techniques?

    • Johnny Zhu says:


      I would say the only modernist technology that you would need for this technique is a vacuum sealer. And even that can be acquired in most kitchen stores. A simple store bought Food Saver vacuum sealer should be sufficiently capable of compressing the starch into the watermelon.


  5. ted says:

    To expand on this thought why do vegetables with such lower starch content such as carrots, parsnips, sunchokes, even sweet potatoes crisp well in the fryer with out any processing or manipulation. Could it be that fiber plays a key role in fryabilty?

    • Johnny Zhu says:


      You bring up a good point. A plant’s fiber and sugar content certainly does contribute siginficantly to the “fry-ability” of a chip. This is why things like apples and sunchokes don’t necessarily need added starch to crisp. But in terms of things that a chef can control in order to improve the crispiness of a chip, we found that starch is the best variable. This is because, first, it is very difficult to impregnate a plant with fiber, and second. sugar would throw off flavor neutrality.


  6. ted says:

    low “starch” content

  7. David says:

    I’d be really curious to see if this works on citrus or squash. (pumpkin chip anyone?)

    I assume since it works on watermelon it also works on honeydew melon…

    How well does this process preserve other flavors into the chip? For instance, a julienned onion/sliced mushroom base soaked in thinned ketchup with fresh ground mustard seed, to make chips that you can put on the bottom of a cheeseburger like some do with onion rings. (i.e. ketchup and mustard flavor on both sides, but only slippery on top)

    Also, how about centrifugal mixers followed by a drying oven as a replacement for the vacuum? Centrifugal mixers probably wouldn’t be as effective as the vacuum, but the mixers would cut out the plastics and should make the recipes scalable for restaurant use.

    Does using pre-gelatinized starch help at all with mixing different foods into a single chip?

  8. Gord Stefaniuk says:

    If you make the slurry with a flavorful liquid, would you be able to infuse a taste into the chip?

  9. Threemoons says:

    What about a sort of update on jerky–meat chips? Stuff like slices of slow-stewed chicken, or fried chicken chips (I guess you could start with fried boneless thighs and slice those), and so on?

    Would also love to see if this would work with slices of leek, raw jumbo shrimp slices, strawberries, Meyer lemons, etc etc etc.

  10. Matt says:

    What % of crispcote and water were you using for the slurry mixture?

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