SALT & PEPPER DIRTY POTATO CHIPS
The new rage, the store can't even keep them in stock. I am not a potato chip fan, but these are great. I make these in an iron pan like my grandpa used to, but a fryer, or whatever you use should work just as well if you make the appropriate adjustments. The seasonings you can, as always, adjust to get just the taste you want (or crave).
Provided by KandB
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
- Mix together all spices in a small dish and set aside.
- Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
- In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
- Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
- When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 1755.6, Carbohydrate 33, Fiber 4.3, Sugar 1.5, Protein 3.9
SALT AND PEPPER POTATO CHIPS
Time 50m
Yield Makes about 12 dozen chips
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
SALT & PEPPER CHIPS
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
Provided by Anna Glover
Categories Side dish, Snack, Supper
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
- Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
- While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
- Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.
Nutrition Facts : Calories 364 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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