Black Pepper Chips Recipes

CACIO E PEPE CHIPS

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, combine the cheese and pepper in a large mixing bowl. Add the hot chips and toss until evenly and generously coated. Serve immediately.

SEA SALT AND BLACK PEPPER CHIPS AND FRENCH ONION DIP

Steps:

• For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes.
• Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature.
• For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick.
• Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.)
• Drain chips on paper towels and season with sea salt and black pepper. Serve with dip.

CRISPY POTATO CAKES WITH FARMER CHEESE, SCALLION, BLACK PEPPER AND KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
• Reduce the oven to 250 degrees F.
• Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
• Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
• Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
• Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.