Herbed Chips Food

THE BEST OVEN CHIPS WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 180c/190c gas/fan. Cut the potatoes into large chips, there is no need to peel them. Once cut place them into a large pan of water and bring to the boil for approximately 10 minutes. Remove when soft, but do not allow them to break up. While they are heating place the butter close to the hob to allow it to melt.
• Drain the chips and place In a large mixing bowl. cover with the butter and then sprinkle the Garlic Salt, Garlic Granules and thyme all over them. I toss them several times between the pan and the bowl to cover as much as possible.
• Place the chips evenly on a baking tray and place is the oven.
• Tip: While cooking I also place peeled cloves of garlic on the baking tray which is a lovely compliment to the chips - Enjoy!

HERBED TORTILLA CHIPS

Steps:

• In a small bowl, combine the first seven ingredients. Brush tortillas with oil; cut each tortilla into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray., Sprinkle wedges with seasoning mixture. Bake at 425° for 5-7 minutes or until golden brown. Cool for 5 minutes.

KETTLE CHIPS WITH PARMESAN AND HERBS

Steps:

• Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
• Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
• Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.

HERBED CHIPS

Steps:

• Preheat oven to 450°F.
• Cut potatoes into VERY (less than 1/8" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
• Arrange in a single layer on silpat lined sheets (or coat w/oil).
• Combine spices in a small bowl.
• Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
• Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to "paint" it on.
• Sprinkle spices on slices.
• Bake 5-10 more minutes or until golden brown.
• Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
• Serve with sour cream or a nice dip.

GARLIC & HERB BAGEL CHIPS

Steps:

• Slice bagels diagonally into 1/4" thick slices.
• Coat the inside of a large bowl with garlic, and sprinkle the Italian seasoning over the garlic coating.
• Place the bagel chips in the bowl, and toss gently until the chips are coated with garlic and herbs.
• Sprinkle the cheese over the chips, and again toss gently to coat.
• Coat a baking sheet with olive oil and arrange the chips on the sheet in a single layer.
• Spray the tops very lightly with the cooking spray.
• Bake at 350 for 6 minutes.
• Turn the chips over and bake an additional 5- 8 minutes, or until lightly browned and crisp.
• Cool to room temperature.
• Serve with dips and spreads.