Potato Chip Pasta Recipes

POTATO CHIPS

Steps:

• Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
• Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
• Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

POTATO CHIP PASTA

Steps:

• Preheat the oven to 350°F (175°C).
• Put the potato flakes on a baking sheet and bake for 20 minutes, or until they are a deep golden brown. Stir them once during baking to ensure even browning. Place the baking sheet on a wire rack and let the flakes cool completely, stirring them occasionally to speed the process, about 30 minutes. Pour the flakes into a blender and pulverize them into a fine powder.
• Combine the potato powder, flour, and salt in a bowl and whisk together. In a separate bowl, whisk the eggs and yolks. Pour the eggs into the flour mixture and slowly mix them together, working from the center of the bowl outward. Once you have a cohesive dough, turn it out of the bowl and knead it on a lightly floured work surface, adding more flour as necessary until the dough is silky and dry. Wrap the dough in plastic and let it rest for at least 30 minutes. Alternatively, you can put it in a vacuum bag, seal it, and let it rest for 10 minutes before rolling out your pasta. (This will leave you with a moister dough than resting in plastic wrap.)
• Unwrap the dough and cut it in quarters. Keep 3 pieces of the dough wrapped loosely in plastic while you work with the first piece. Lightly flour a work surface and, using a rolling pin, begin to roll out the dough. This process takes time. Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls. Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 × 12 inches. Dust the dough with flour and fold down the top third of the dough. Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down. Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide. Unfold each noodle, and dust with flour. Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer. Cover them with a kitchen towel and repeat with the remainder of the dough.
• When all the dough is rolled, refrigerate the noodles until ready to use. If using within a few minutes, simply cover with a kitchen towel.
• Alternatively, you can roll out the dough with a pasta maker following the manufacturer's instructions, using the cutter of your choice.
• Bring a large pot of water to a boil. Generously salt the water, then add the noodles. Cook for 3 to 4 minutes.
• Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat. Drain the cooked noodles and put them in the pot with the butter. Coat the noodles evenly with the butter and season with salt and pepper to taste. Serve immediately.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

MICROWAVE POTATO CHIPS

Steps:

• Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
• Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
• Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
• Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
• Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.