Greetings, my beautiful lovelies! It's Emmy. How are you? It's great to see you and welcome back. Today we are going to be tasting these crab chips, but what makes them interesting is that you cook them yourself.

I remember my mom buying these on occasion, and I think they were shrimp chips, but the idea is the same. These are little pucks - look like plastic - that you deep fry, and they magically poof up to make beautiful, crunchy snacks that are kind of similar to Japanese senbei if you've ever had them before, or shrimp chips.

And if you know what shrimp chips are, then you know what I am talking about. They're delightfully crunchy, kind of like a styrofoam crunch, but have a great seafoody, lovely shrimpy flavor, and in this case, these are crab chips. I have not tried these before.

The reason why I got these was because I wanted to revisit that nostalgic memory, but also I just recently learned that you can cook these in the microwave as well. So let's do a little side-by-side comparison. Let's see these little plastic chips that are not literally made out of plastic, but they look like plastic, and fry them up, deep-fried, and then also put 'em in the microwave and see if we notice any difference and if it's true that you can put them in the microwave.

All righty, let's go ahead and give them a taste. So these are crab chips, and this is a Vietnamese brand. And indeed, on the back, they tell you you can fry them and microwave them, which I never knew. Now these are made with cassava flour or tapioca flour, I believe.

Let me see what the ingredients say. Yes, it says here that the main ingredient is tapioca flour, but also has some other ingredients like vegetable oil and salt. It's interesting to note that the brand wants you to fry them deep-fried, which I'm going to do now and then compare it to the microwave version.

As we take a look at these chips, they're indeed looking like little plastic pucks. But don't worry; they're not made of actual plastic. They're actually made from tapioca flour, which gives them their unique crunchy texture. Now let's get to cooking!

We'll be using our deep fryer to cook the crab chips according to the instructions on the packaging. Once we've fried them until they reach a golden brown color, we can taste them and compare them to the microwave version.

"WEBVTTKind: captionsLanguage: en(bright upbeat music)- Greetings, my beautiful lovelies.It's Emmy. How are you?It's great to see you and welcome back.Today we are going to be tasting these:and these are crab chips,but what makes them interestingis that you cook them yourself.I remember my mom buyingthese on occasion,and I think they were shrimp chips,but the idea is the same.These are little -- looklike plastic pucks --that you deep fryand they magically poof up tomake beautiful, crunchy snacksthat are kind of similarto Japanese senbeiif you've ever had thembefore, or shrimp chips.And if you know what shrimp chips are,then you know what I am talking about.They're delightfully crunchy,kind of like a styrofoam crunch,but have a great seafoody,lovely shrimpy flavor,and in this case, these are crab chips.I have not tried these before.The reason why I got thesewas because I wanted torevisit that nostalgic memory,but also I just recently learnedthat you can cook thesein the microwave as well.So let's do a littleside-by-side comparison.Let's see these little plastic chipsthat are not literallymade out of plastic,but they look like plastic,and fry them up, deep-fried,and then also put 'em in the microwaveand see if we notice any differenceand if it's true that you canput them in the microwave.All righty, let's go aheadand give them a taste.So these are crab chips, andthis is a Vietnamese brand.And indeed, on the back, theytell you you can fry themand microwave them, which I never knew.Now these are made with cassava flouror tapioca flour, I believe.Let me see what the ingredients say.Yes, \"Tapioca starch, crab,sugar, salt, garlic...\"and some pepper, and someleavening...rising agent,which I'm guessing is maybe baking powder.Here they are. These were about $3.Here we go.Wow. See what I mean?They look like little plastic pucks.I'll show you closer up.Pretty thin.Looks like little flecks ofonion in there, crab meat,and they're very hard.(crab chip tapping)Hear that?Just like a plastic sheet.So I'm very curious about the resultsof this little experiment.If the microwave works as welland tastes as good as the fryer,then it's a bit of a no-brainer, right?You can skip the oilysmells in your house.You can skip the risk of burningyourself with lots of oil.You can risk the increaseof caloric intake with the microwave.So I'm really hoping that thisworks out as well as this.I have this little FryDaddyhere, which is an appliancethat heats up oilspecifically for deep frying.One thing I like about itis that it's nice and deep,so I don't have to use as much oil.I also like that it just comesto temperature on its own.What I don't like is that youcannot adjust the temperature.It's just plug in, play. That's it.There's no adjustments at all.So if you want to fry somethingat a lower temperature,it's just not possible.So good and bad things.And for the microwave, it sayssimply to put 'em on a plateand 40 to 60 seconds.So simple.All right, so let's do that.I'm gonna grab a plateand we're gonna put these all on one --one layer of these on a plate,and we'll do it for 45seconds to one minute...for fresh chips!(crab chips rattling)All righty, there we have it.Into the microwave.(microwave beeping)Let us see what happens.Look, it's happening.Yo.Can you see that, sort of?Okay.Yo, look at this!Boom.Look at that.Beautiful, in one minute,I've got these poofy chips.Look at that.They smell great.They smell shrimpy, kind ofseafoody and peppery too.Wow, and listen to them.Airy.Ha!That worked perfectly.Okay, I'm not gonna taste 'em yet.All right, let's see how our oil's doing.Nope, it just sunk to the bottom.So, oil has to heat up more.Already oil is losing.In the meanwhile, let'staste the microwaved ones.All righty, let's give it a taste.Here we go. Itadakimasu.(crab chip crunching)So good.You hear that?(crab chip crunching)These are good.They're a little bit differentthan shrimp chips that I've had before.There's a little bit of crab,I'm assuming, in there --dried crab.It's a little bit firm,but the total crunch, as youcould hear, was light and crispand almost a styrofoamy kind of crunch.Very airy.Mm.Super flavorful,shrimpy, crabby, of the sea --and oniony too.So good!Very nicely sweetened.Very nicely seasoned.Taste white pepper.That's what I taste.Delicious.Let me show you the crunch up close.See that? Look at that.(crab chip crunching)So great.All righty, let's see ifour hot oil's ready yet.All righty, here we go.Not quite.Not seeing any change.Oh, wait, yes.Oh yes!Did you see that?That proofed up instantly.Okay.That was amazing.All right, I'm gonna dump that off.So these poofed upbetter in the oil though.Look at that.Isn't that cool?Look at thattransformation...like instantly.Okay.Yo.Okay, so I think they actuallypoof better in the oil.So let me drop one in there.Now watch it.Doesn't do anything.It's not doing anything.It's not doing anything.And then...alive.Poof.How cool is that?!Just in seconds, it puffs up.Look at that. It's so magical.So we shouldn't get any color on it.It should be nice and pale.It should not be golden at all.Okay, let's try two at atime and see what happens.Yeah, you can definitely do multiple. Wow.How cool is that, and they just unfurl.So cool.Those, that's awesome.Now that we have these both prepared,there is a huge difference.Microwave versus fried.See the difference?The fried ones are almost twice the size,and if you look at thekind of poofy texture,very different.See, this looks more puffed and blisteredwhile this looks a little bit blisteredand definitely puffed, but notnearly as blistered as this.All righty, let's givethe fried ones a taste.Here we go. Itadakimasu.(crab chip crunching)Mm...okay.In terms of flavor, texture,I think the fried ones win.(crab chip crunching)Mm, mhm.The texture is very different.While the microwaved ones are very crispy,the deep fried ones have an airier textureand are lighter and crisp,while these microwavedones are much firmer.It still does a pretty good jobat getting that crunchy,airy, puffy texture,but not as good as the deep fried.(crab chip crunching)The texture's a little bitlike those puffed rice cakes.It's a little bit likethat, kind of much airierwhile these are a little denser.And the microwave ones have an occasionalkind of hard bit in them,which I think is the crab bit,while the deep fried onesdon't have that at all.The microwave one, I feellike the seafood flavor'sa little bit more concentratedmaybe because the chip themselvesare a little bit denser,while the fried onesstill have that flavor,but it's a little less intense.Delicious.The fried ones also havekind of a melt-in-your-mouthkind of quality at the very end.They kind of just dissolve away.Fantastic. Love them.Microwaved ones are good in a pinch,but the deep fried onesare definitely, in my opinion, superior.Delicious.There you have it.Naturally gluten-freeVietnamese crab chipsthat are absolutely delicious.You can definitely microwavethem if you wanna save yourselfsome time, effort, andof course, calories.But if you really want the experience,go ahead and deep fry them.All righty, my lovelies,thanks as always for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care. Bye!(gentle upbeat music)My gosh, I want to eat all of these.(crab chips crunching)Mm.Wow, that was kind of intense.Why do you do that?\n"