CRAB BOIL POTATO CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 4 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 8 ounces lump crabmeat (picked over) with 1/2 cup fresh corn kernels, 1 tablespoon each mayonnaise and fresh lemon juice, 2 teaspoons chopped chives, 1/4 teaspoon Old Bay and a pinch of salt. Spoon onto thick-cut potato chips and sprinkle with more Old Bay and chives.
POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES
In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally gluten-free morsels are kissed with an Old Bay-spiced mayo and garnished with flecks of pimento.
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 26
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a large bowl, whisk together egg, butter, 3/4 teaspoon Old Bay, pimiento, 1 teaspoon salt, and 1/4 teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish.
- Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets.
- Bake until crusts are golden and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small dollop of mayo mixture and a piece of pimiento. Serve warm. (Cooked, cooled cakes can be frozen in an airtight container up to 1 month; reheat from frozen in a 425°F oven until warmed through, about 10 minutes.)
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
POTATO CHIPS
Steps:
- Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
- While the oil heats, line a large mixing bowl with paper towels.
- On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.
LAYERED CHIPS
For sophisticated party food, transform a humble plate of chips by thinly slicing the potato and layering it in strips. Enjoy with your choice of sauce or dip
Provided by Anna Glover
Categories Side dish, Snack, Supper, Treat
Time 1h35m
Yield Serves 4-6 as a side
Number Of Ingredients 14
Steps:
- Peel and finely slice the potatoes using a mandoline or a sharp knife. Brush the base and sides of a tin or dish about 20cm square with the butter, and line with parchment.
- Heat the oven to 180C/160C fan/ gas 4. Add the potatoes, overlapping slightly in layers, and drizzle over the extra butter and some seasoning every few layers until all of the potatoes and butter are used up. You should have seven or eight layers. Cover tightly with foil. Cook for 40-50 mins until a sharp knife goes easily through the layers. Leave to cool, then put a plate that fits in the tin on top of the foil with some cans or a chopping board on top to weigh it down, and chill for at least 6 hrs or overnight. About 30 mins before frying, transfer the tin to the freezer to firm up even more.
- Put the oil in a heavy-based deep pan so it's no more than half-full, and heat to 180C on a cooking thermometer or until a cube of bread sizzles immediately and browns in 30 secs when lowered in.
- Tip the potato block from the freezer out onto a board and remove the parchment. Cut into thick chips and lower into the hot oil in three or four batches and cook for 4-5 mins until golden and crisp. Try not to move the chips around in the pan too much. Scoop out onto kitchen paper and season. Set aside while you cook the rest (don't keep uncooked chips next to the hot pan or the butter will melt).
- Mix the chilli mayo and crab dips, if serving both, or dollop a little soured cream on each chip, and top with a little apple sauce and dill.
Nutrition Facts : Calories 103 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 6 grams protein, Sodium 0.2 milligram of sodium
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
More about "crabby potato chips recipes"
CRISPIEST POTATO CHIPS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (83)Estimated Reading Time 1 minServings 6
BAKED POTATO CHIP CRAB CAKES - A BEAUTIFUL MESS
From abeautifulmess.com
HOMEMADE POTATO CHIPS (OVEN-BAKED) - BOWL OF …
From bowlofdelicious.com
HOW TO MAKE HOMEMADE POTATO CHIPS NO FAT - THE …
From thetortillachannel.com
CRAB DIP WITH SPICED POTATO CHIPS RECIPE - TODAY
From today.com
MAKE THESE OLD BAY POTATO CHIPS FOR YOUR NEXT CRAB BOIL - VICE
From vice.com
“CRABBY” POTATO CHIPS – RECIPES NETWORK
From recipenet.org
7 CRISPY POTATO RECIPES, INCLUDING HASH BROWNS, CHIPS AND FRIES
From washingtonpost.com
POTATO CHIP CRISPY TREATS - ALLRECIPES
From allrecipes.com
"CRABBY" POTATO CHIPS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
POTATO CHIP CRAB CAKES - FRAMED COOKS
From framedcooks.com
POTATO CHIPS: WHO KNEW SO MANY RECIPES NEED THIS INGREDIENT?
From wsj.com
EASY POTATO CHIP CRAB CAKES RECIPE - FIT MEN COOK
From fitmencook.com
POTATO CHIP CRAB CAKES - SOUTHERN KITCHEN
From southernkitchen.com
LUMP CRAB SALAD ON SWEET POTATO CHIPS APPETIZER
From foodiecrush.com
HOW TO MAKE CLEAR POTATO CHIPS (AKA GLASS POTATO CHIPS) - TASTE …
From tasteofhome.com
HUNDREDS OF BAGS OF LAY’S POTATO CHIPS RECALLED ACROSS 4 STATES
From allrecipes.com
20 CREATIVE RECIPES TO MAKE WITH POTATO CHIPS | TASTE OF …
You'll also love