Lemon Spiced Baked Potato Chips Food

SPICY POTATO CHIPS

Steps:

• Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving.

LEMON CAKE POPS FROM SCRATCH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
• Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
• Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
• Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
• Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
• Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
• Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
• Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

SPICED-UP POTATO CHIPS

Steps:

• Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl.
• Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.

HOMEMADE POTATO CHIPS

Steps:

• Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
• Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
• Serve potato chips plain or with your favorite dipping sauce.

SPICED UP POTATO CHIPS

Steps:

• Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside.
• In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.
• Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
• Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
• Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

LEMON SPICED BAKED POTATO CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Line a pan with foil.
• Wash and slice potatoes very thin.
• mix spices, lemon juice and oil in a separate bowl.
• dip in each slice of potato into the spiced mixture.
• Bake for 45 minutes or until soft, with crispy edges.

CHICKPEA SOUP WITH SPICED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
• Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
• Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
• Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

LEMON KALE CHIPS

Steps:

• Preheat oven to 350°.
• Chop kale into ½ inch pieces.
• Place kale in a large bowl.
• With hands massage oil, lemon juice and salt into kale.
• Place kale on parchment lined baking sheet.
• Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
• Cool and serve.

SPICY SWEET POTATO CHIPS & CILANTRO DIP

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.

HOMEMADE BAKED POTATO CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a small bowl; mix cheese, salt and garlic.
• Slice potatoes thinly and place in a layer on the baking sheet.
• Sprinkle both sides with the cheese mixture.
• Bake 10 to 13 minutes.