Buffalo Potato Chips Recipes

Steps:

• Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

Steps:

• Blend butter, eggs, sugars and vanilla in a large mixing bowl.
• In another bowl mix together flour, baking powder, and baking soda; then blend these into the egg/sugar mixture.
• One at a time, add the oatmeal, cornflakes, nuts, coconut, and chips, stirring frequently to make sure all are blended.
• Chill in refrigerator for 2 hours.
• Preheat oven to 350 degrees.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

Steps:

• Preheat oven to 450°F.
• Place tortilla chips in the food processor and blend into a fine crumb mixture.
• Mix crumbs together with spices In a bowl. Stir and set aside.
• Slice your potatoes.
• Then coat slices in the tapioca flour, dip into almond milk, and then coat in the tortilla chips. Place on a sprayed or lined pan and bake for 30 minutes, flipping halfway through. Toss in the buffalo sauce after the potatoes have cooled for a few minutes.
• Serve warm.

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.