SPICY POTATO CHIPS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving.
HOMEMADE BARBECUE POTATO CHIPS
Provided by Valerie Bertinelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
- Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
- Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.
SPICY OVEN BAKED CHIPS
A tasty alternative to traditional deep fried chips with a bit of a kick!
Provided by lucy_netherton
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 200 C.
- Cut the potatos into even size chips, there is no need to peel the potatoes this adds to the taste however if you want really chunky chips it is best to par-boil them for a few minuites before they go in the oven.
- Spray a baking tray with the oil and sprinkle with salt pepper, garilc powder and paprika. Put the chips onto the seasoned tray and spray with oil 7 or 8 times. Cover with more pepper, salt paprika and the garlic powder.
- Bake in the oven for 40-50 minutes, depending on their size and how cripsy you like them, turn the chips once half way through.
- Serve immediately with whatever you fancy!
FLAVORED BAKING CHIPS
I put this recipe together out of necessity to make raspberry cheesecake cookies. Raspberry chips were not available in my local stores. Any flavor you desire is possible by changing the extract and food coloring. This recipe allows you to have as many flavored morsels as there are extracts for a fraction of the cost. Enjoy!
Provided by SHORECOOK
Categories 100+ Everyday Cooking Recipes
Time 16m
Yield 4
Number Of Ingredients 3
Steps:
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.
- Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of "chips".
- Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 16.9 g, Cholesterol 6.3 mg, Fat 10.6 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 31.7 mg, Sugar 16.9 g
SALT & PEPPER CHIPS
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
Provided by Anna Glover
Categories Side dish, Snack, Supper
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
- Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
- While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
- Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.
Nutrition Facts : Calories 364 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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