BLACK PEPPER CHIPS
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.
- Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil.
- Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.
SALT AND PEPPER POTATO CHIPS
Time 50m
Yield Makes about 12 dozen chips
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.
CRACKED PEPPER POTATO CHIPS WITH ONION DIP
Provided by Ellie Krieger
Categories appetizer
Time 2h35m
Yield 6 servings, 1 serving equals about 15 chips plus 1/4 cup dip
Number Of Ingredients 13
Steps:
- Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
- Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
- If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.
- Excellent source of: Vitamin C
- Good source of: Potassium
Nutrition Facts : Calories 290 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 390 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 8 grams, Sugar 4 grams
SALT AND VINEGAR POTATO CHIPS
My children love salt and vinegar chips, and I had some potatoes to use, so I thought this would be a nice treat for them. I took my French fry recipe and converted it slightly, though the soaking in vinegar idea was my mom's! I hope your family likes them as much as mine did! These are excellent for a cookout; make them a day ahead and surprise everybody!
Provided by Sarah Wilkens
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
- Spread potatoes slices onto paper towel; pat dry with more paper towels.
- Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
- Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 24.8 g, Fat 7.5 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 1.1 g
SALT & PEPPER DIRTY POTATO CHIPS
The new rage, the store can't even keep them in stock. I am not a potato chip fan, but these are great. I make these in an iron pan like my grandpa used to, but a fryer, or whatever you use should work just as well if you make the appropriate adjustments. The seasonings you can, as always, adjust to get just the taste you want (or crave).
Provided by KandB
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
- Mix together all spices in a small dish and set aside.
- Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
- In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
- Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
- When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 1755.6, Carbohydrate 33, Fiber 4.3, Sugar 1.5, Protein 3.9
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