Potato Chip Pie Dough Recipe 415 Food

POTATO PIE CRUST

Steps:

• Preheat an oven to 400ºF.
• Lightly oil a 9" pie dish.
• Pour frozen hash browns into the pie dish, and sprinkle with oil, salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
• Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
• Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
• The pie crust is now ready to to use in your desired filling. It can sit for 1 day at room temperature, covered, before use.

MACARONI AND CHEESE WITH POTATO CHIP CRUST

Steps:

• Heat oven to 350 to 375 degrees F.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
• Pour the cheese sauce over the pasta and add to a 3 quart casserole dish.
• Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

POTATO CHIP PIE DOUGH RECIPE - (4.1/5)

Steps:

• Grind the mixed nuts. Mix nuts, potato chips, extract and enough soft butter to make a pie dough.

POTATO CHIP PIZZA

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
• Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
• For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
• Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

POTATO PASTRY DOUGH

Steps:

• In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
• Add the flour, baking powder and nutmeg and mix well.
• Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
• Working one half at a time, roll out into a thin circle between sheets of wax paper.
• Turn into a 9" pie plate. Repeat with remaining half of dough.
• Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.