Italian Chips Food

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ITALIAN CHIPS



Italian Chips image

I have used this recipe for Italian Nachos and it is always a favorite as a appetizer before any Italian dinner or cocktail party. I am also submitting this for someone who was looking for a recipe on Italian chips on this site.

Provided by CHEFGLORIA

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 26m

Yield 12

Number Of Ingredients 4

12 wonton wrappers
1 egg white, beaten
½ teaspoon crumbled dried oregano
¾ cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  • Arrange the wonton wrappers on the baking sheet in a single layer. Brush each wrapper with egg white; sprinkle with oregano and Parmigiano-Reggiano cheese. Cut each into two triangles using a pizza cutter.
  • Bake in the preheated oven until the edges are brown, 6 to 7 minutes. Transfer to a cooling rack to cool completely. Store in an airtight container up to 2 days.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.9 g, Cholesterol 6.2 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 146 mg, Sugar 0.1 g

ITALIAN-STYLE CHICKEN BURGER & CHIPS



Italian-style chicken burger & chips image

These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 30m

Number Of Ingredients 10

500g pack ready-cooked polenta
2 tbsp olive oil
2 chicken breasts
25g dried breadcrumbs
25g parmesan
125g ball mozzarella
4 ciabatta or burger buns , lightly toasted
salad leaves , to serve
SunBlush tomatoes , to serve
fresh basil pesto , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
  • Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.08 milligram of sodium

ITALIAN FRIES



Italian Fries image

Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
  • Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
  • Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

ITALIAN PASTA CHIPS - BAKED NOT FRIED



Italian Pasta Chips - Baked Not Fried image

Make and share this Italian Pasta Chips - Baked Not Fried recipe from Food.com.

Provided by Brenda.

Categories     Lunch/Snacks

Time 11m

Yield 24 chips, 3-4 serving(s)

Number Of Ingredients 5

olive oil flavored cooking spray
12 wonton skins
1 large egg, separated
1/2 teaspoon dried oregano
3/4 cup pecorino cheese, shredded or 3/4 cup parmigiano-reggiano cheese

Steps:

  • Preheat Oven to 400*.
  • Place oven rack in center of oven.
  • Lightly spray cookie sheet with olive oil flavored cooking spray.
  • Lay wonton skins on sheet in a single layer.
  • Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork.
  • Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese.
  • Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter.
  • Bake until edges are brown, about 6 to 7 minutes.
  • Transfer to a rack to cool.
  • Can be stored in an air tight container for a day or 2 at room temperature.

Nutrition Facts : Calories 117.4, Fat 2.1, SaturatedFat 0.6, Cholesterol 64.9, Sodium 206.8, Carbohydrate 18.8, Fiber 0.7, Sugar 0.1, Protein 5.2

ITALIAN NACHOS WITH FRIED PASTA CHIPS



Italian Nachos with Fried Pasta Chips image

These Italian Nachos are just what game day calls for! Fried pasta chips are tender and crisp, topped with rotisserie chicken, peppers, tomatoes, a creamy alfredo sauce and plenty of California Ripe Olives.

Provided by Heather Cheney

Categories     Appetizer

Time 50m

Number Of Ingredients 19

16 ounces lasagna noodles (cooked and drained)
½ cup all purpose flour
1 egg
¼ cup heavy cream
¼ cup water
1 ½ cup seasoned breadcrumbs (I used garlic and herb flavor)
Salt
Canola or peanut oil for frying
2 tablespoons salted butter
1 clove garlic (minced)
1 cup heavy whipping cream
½ cup Parmesan cheese (grated)
Salt and pepper to taste
California Black and Green Ripe Olives (quartered)
Rotisserie chicken (shredded)
Sweet cherry peppers (sliced)
Fresh tomatoes (diced)
Fresh Italian Parsley (chopped)
Green onion (finely sliced)

Steps:

  • Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
  • Toss lasagna noodle pieces with flour until well coated.
  • In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
  • Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
  • Fry breaded noodles in 350 degree Fahrenheit oil until golden brown-about 5-7 minutes, flipping noodles to cook evenly.
  • Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
  • Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
  • Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
  • Stir in Parmesan cheese until melted and season to taste with salt and pepper.
  • Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.

Nutrition Facts : ServingSize 1 serving, Calories 681 kcal, Carbohydrate 86 g, Protein 20 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 111 mg, Sodium 602 mg, Fiber 4 g, Sugar 3 g

ITALIAN PARMESAN CRISPS - GIADA DE LAURENTIIS



Italian Parmesan Crisps - Giada De Laurentiis image

These simple and elegant cheese crisps have been featured several times by Giada De Laurentiis on FoodTV shows.

Provided by Julesong

Categories     Lunch/Snacks

Time 10m

Yield 8-10 crisps

Number Of Ingredients 2

1/2 cup grated parmesan cheese
baking sheet, with silpat or parchment

Steps:

  • Preheat oven to 400 degrees F.
  • Line the baking sheet with the silpat (preferred) or parchment.
  • Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
  • Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
  • Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
  • Allow to cool on the baking sheet before removing carefully with a spatula for serving.

Nutrition Facts : Calories 26.9, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 95.6, Carbohydrate 0.2, Sugar 0.1, Protein 2.4

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  • Garlic bread. If we ranked the best-tasting foods on the planet, garlic bread would make the list. What's not to love about bread that's soaked in butter and topped with garlic and cheese?
  • Shrimp scampi. Buttery pasta? Fresh shellfish? What more could you ask for? Well, can't ask for this in Italy because it doesn't exist there. This dish most likely came from the traditional Italian dish, which features langoustines (small lobsters) cooked in olive oil and herbs.
  • Marinara sauce. You might feel like we just pulled the rug out from under your feet. Marinara sauce isn't Italian? Nope. The red sauce you've been dumping onto your pasta and pizza is very different from any kind of sauce you'll find on your Eurotrip.
  • Italian wedding soup. This one is a little less traumatizing but enormously humorous because the soup is called Italian wedding soup. Ironically, there's not much that's Italian about it.
  • Italian subs. On the same page as Italian Wedding Soup are "Italian" hoagies or submarines. Whatever you call them, "Italian" sandwiches are easily identifiable as American.
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  • Pepperoni pizza. Pepperoni pizza cannot be ordered in Italy. Well, let us rephrase. You can order pepperoni pizza in Italy, but you won't be brought a pie covered in salami circles.
  • Chicken Parmesan. Chicken Parmesan is the hero of all comfort food. But you might not take comfort in the fact that this dish is in no way Italian. I know, I know, who can you trust these days?
  • Spaghetti and meatballs. No! Not spaghetti and meatballs too?! Unfortunately, it's true. Spaghetti and meatballs were completely contrived by Americans. When most of us think of Italian food, we picture heaping piles of spaghetti, baseball-sized meatballs, and a blizzard of Parmesan cheese on top, but this is simply a fantasy you're more likely to find in Lady and the Tramp.
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  • Zuppa Inglese. Zuppa Inglese proves the old adage of not judging a book by its cover. Or, in this case, by the dessert’s name. Although Zuppa Inglese literally translates to English Soup and may have been inspired by England’s Trifle, this dish is a delightful multilayered Italian dessert that involves dipping sponge cake layers into Alchermes liqueur and layering them with cream.
  • Panna Cotta. Though its history isn’t certain, Panna Cotta was most likely created in Italy’s Piedmont region as recently as the 1960s but it may have appeared as far back as the 19th century.
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  • Herbes de Provence. If you’re reading this from the grocery store and want a less work-intensive substitute for Italian seasoning, check if they have Herbes de Provence in stock.
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