We've eaten more foods spiced with Paprika in the last year than in our entire life - when we usually only had it on potato salad or deviled eggs.
The Swiss put it on fish:
 |
| salmon |
On chicken:
 |
| yum |
And on chips. On a recent evening we had the Magee/Uhlik Chip Tasting Experiment to determine which Paprika potato chip was the best.
The opponents were:
Chio brand
Crusti Croc brand (isn't that a great name?!)
And Zweifel brand
We chomped and chewed, we crunched and munched - all in the name of science. (You're welcome.)
And the winner is...
...depends who you ask!
Maureen preferred Chio:
I preferred Crusti Croc:
And Joe preferred Zweifel:
Now we have three good choices to get our fill of Paprika (oh, and salt) because as they say, variety is the SPICE of life.
*Paprika is made by grinding the pods of the pepper plant capsicum annium. The most common pepper to make Paprika is the sweet red pepper.
I hope today's poem equates to a wonderful day for you:
Paprika + potato = a spicy relation-chip
©2018, Bridget Magee. All Rights Reserved.