Crispy foods: Light and delicate. Crispy foods are very thin, light, and break easily under pressure. Potato chips, tempura, or delicate pastry shells come into mind.

But anyway, let's start with "crispy." If something is crispy, it's pleasantly thin and brittle, something that fractures and flakes when you bite into it.

Creating crispy foods involves obtaining a thin, dry surface layer that shatters easily. Here are some tips: 1. Use Proper Coating: For fried items, coat food with a mixture of flour, cornstarch ...

ALLEN: The potato chip is very crunchy and crispy. So if we go back and look at all these sort of why crispy appeals, we can start, you know, 60 million years ago when primates first started to ...