SEA SALT AND BLACK PEPPER CHIPS AND FRENCH ONION DIP
Provided by Food Network
Time 2h
Yield 15 servings
Number Of Ingredients 12
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.
SALT & VINEGAR CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, vinegar, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 2 servings
Number Of Ingredients 4
Steps:
- Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
- In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
- Preheat the oven to 350ºF (175ºC).
- Drain the chips and then mix in salt and pepper.
- Arrange chips on greased baking sheet.
- Bake for 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 225 calories, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 4 grams, Sugar 1 gram
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
- Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
- Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
- Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
- Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
- Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.
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
SEA SALTY AND PEPPER POTATO CHIPS
Snappy, mouth-watering, and addictive, these chips are quick and easy to make. They taste awesome with a cheeseburger or just as a snack on a break at work. These chips are amazing!
Provided by Buggzy
Categories Potato Chips
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water.
- Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes.
- Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 34.3 g, Fat 16.8 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 5297.8 mg, Sugar 1.5 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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