Potato Chip Bark Recipe 465 Food

HOMEMADE BARBECUE POTATO CHIPS

Steps:

• Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
• Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
• Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
• Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

POTATO CHIP BARK RECIPE - (4.6/5)

Steps:

• Line a baking sheet with parchment paper; set aside. Melt milk chocolate chips as directed on package, being careful not to scorch them. Pour melted chocolate out on the parchment paper and spread out to about a 1/4" thickness. Immediately, sprinkle the crumbled potato chips over the top. Place in the freezer to harden, 15-20 minutes. Drizzle melted white chocolate over the top of the potato chips. (I cut a tiny corner off a plastic ziptop bag.) Return to freezer for another 20 minutes, or until hardened. Break or snap into irregular pieces; place on a serving plate and serve.

POTATO CHIPS

Steps:

• Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
• While the oil heats, line a large mixing bowl with paper towels.
• On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

POTATO CHIP CANDY

Steps:

• 1.Coat cookie sheet with 1 Tbs. butter.
• 2.In a 2 quart dish, microwave almond bark until melted.
• 3.Mix in chips and stir gently until all chips are coated.
• 4.Add nuts and stir gently.
• 5.Pour onto buttered cookie sheet and spread evenly.
• 6.Refrigerate until firm.
• 7.Cut into pieces and store in a cool dry place.