BIJOU-REVIEW: T.G.I. Friday’s – Sweet Potato Skins Original

Rating: ©-3/4 chips  (return to sender)

TGIFridays - Sweet Potato SkinsWe wonder if any restaurant out there has actually put a potato skin, using a sweet potato, on their appetizer menu? That sounds pretty tasty, and like it could actually work.

However, we are here to tell you that sweet potato does not work in this potato skin “chip” form.  Otherwise known as the sweet potato powder pressed potato crisp!

Yes, that is correct, the very first ingredient in these potato skins is sweet potato powder…..eww.

We appreciate TGI Friday’s stretching the potato skin family boundaries….but these simply DO NOT WORK.

Their taste is too odd, with a semi-off-putting finish and aftertaste.

The chips are sweet, there is no doubt about that.  So in that sense, they are a new type of potato skin unlike any we have tried before.  And quite frankly, based on these alone, unlike any we would like to try again.

We can, and do, taste some sweet potato, but in the end, all our mouths really did was recognize just how unnatural tasting these are.  And we agree with our mouths’ assessments!

Skins discovered at 7-eleven; Burr Ridge, Illinois

TGI Friday’s Snacks Official Website

Chip Ratings Scale:

(1/4 increments)

© return to sender

©© tolerable

©©© – notable

©©©© – lip-smacking

©©©©©“A” list

REVIEW: Lay’s Stax – Bacon & Cheddar Potato Skins

Rating: ©-3/4 chips (return to sender)

Lay's Stax - Bacon & Cheddar Potato Skins

Comments:

The antithesis of manufactured, stereotypical, fat soaked, artificial, over-salted, and preformed, flavored potato flakes coming straight at you.  Greasy U.S. bar food, converted into a crunchy, salty snack, delivered in a handy-dandy, easily transportable, plastic container.  These crisps have no essence, no personality.

The ‘good old’ loaded potato skins.  For any of you out there still unfamiliar with this classic bar & grill appetizer (we’re guessing that there aren’t many of you); potato skins are russet potatoes that have been cut in half, and some of the potato innards have been scooped out to make a potato canoe, or bowl.  The halves are then thrown into the deep fryer, once removed they are covered with chopped bacon, and cheddar cheese, and then put under the broiler to melt the cheese.  Lastly, they are topped with chopped green onions, and served with sour cream on top, or on the side.  And the U.S. wonders why we have weight issues….

The only reason why we even gave these potato crisps an additional 3/4’s of a rating, was simply because their flavor wasn’t necessarily off-putting, and the crisps did crunch in our mouths like they were supposed to.  They were relatively edible – in a bland, mish-mash, smoky seasoned salt, sort of way, and they were sprinkled with a colorful confetti of seasonings – light orange (cheddar cheese), red (bacon), and green (onion).  If we didn’t know any better, we would think that those colors were the national colors.

As always we would love to hear what you think.  Agree or disagree.  Let us know.

Chip Ratings Scale:

(1/4 increments)

© return to sender

©© tolerable

©©©notable

©©©©lip-smacking

©©©©©“A” list