Ricardos Herbed Potato Crisps Recipes

HERBED POTATO CRISPS

Steps:

• Pre-heat the oven to a high temperature.
• Cut the unpeeled potatoes into 1/4 inch slices.
• Place the potato slices on well-greased oven trays.
• Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
• Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
• Sprinkle with combined salts and serve.

RICARDO'S HERBED POTATO CRISPS

Steps:

• With the rack in the middle position, preheat the oven to 450°F Line a baking sheet with parchment paper and butter the paper.
• Using a madoline, cut the potatoes into thin, nearly transludent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking.
• Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt.
• Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.

SPICED POTATO CRISPS

Steps:

• Preheat oven to 450 degrees.
• Soak potatoes in ice-cold water for 5 minutes.
• Drain and dry thoroughly.
• In bowl, combine oil, turmeric, cumin, coriander and cayenne.
• Add potatoes and toss to coat.
• Arrange potatoes on baking sheet, bake for 20-25 minutes.
• Turn potatoes over and return to the oven for another 20-25 minutes.
• Sprinkle with salt and pepper and serve.

RANCH POTATO CRISPS

Steps:

• Preheat oven to 400 degrees.
• Wash potatoes and leave skin on.
• Slice into 1/4 inch thick slices.
• Place sliced potatoes, approximately 4 cups, in a bowl; add vegetable oil; Stir to coat.
• Add salad dressing mix; Cover bowl and shake until potatoes are coated.
• Line potato slices in a single layer on a baking sheet; Do not overlap slices.
• Bake 40-50 minutes or until potatoes are brown.
• Serve warm.

MEXICAN POTATO CRISPS WITH LIME SALSA

Steps:

• The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed.
• Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly. (This removes the starch and prevents the crisps from sticking together while they are deep frying.).
• Half-fill a deep pan with oil for deep-frying and place over the heat. When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes. Lower the potatoes into the oil in 4 batches. Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden.
• Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa.
• Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional) and bake the potato slices for about 25 minutes (turning 1/2 way through) or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.).