HOMEMADE BARBECUE POTATO CHIPS
Provided by Valerie Bertinelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
BBQ'D SWEET POTATO AND PARMESAN SOUFFLE
Provided by Geoffrey Zakarian
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).
- Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.
- Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.
- Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.
- Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.
BBQ CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, cooking oil, paprika, chili powder, brown sugar, garlic powder, pepper, salt
Provided by Merle O'Neal
Categories Snacks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF (175ºC).
- Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
- In a large bowl, mix the potato chips with ingredients.
- Arrange chips on greased baking sheet.
- Bake for 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 297 calories, Carbohydrate 54 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, Sugar 11 grams
BARBECUE SWEET POTATO CHIPS
I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 25m
Yield 4-6
Number Of Ingredients 8
Steps:
- Combine the spices in a small bowl and set aside.
- Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
- Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
- When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.
Nutrition Facts : Calories 30, Fat 0.1, Sodium 127.3, Carbohydrate 6.9, Fiber 1.2, Sugar 1.4, Protein 0.6
HOMEMADE BARBECUE POTATO CHIPS
Crispy with a spicy kick, these thin chips complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 25m
Yield 4-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes., Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Thinly slice the potato (skin on). This can be done on the thinnest setting of a mandolin or by hand. Add slices to a large bowl of ice water while you work to prevent the potato from browning.
- Strain the sliced potato on a towel until completely dry. Meanwhile, warm the oil. Line a baking sheet with paper towels to set up an efficient fry station to salt and season the chips. Combine the seasoning (paprika, garlic salt, maple sugar) for sprinkling.
- Add 1 chip to the oil to test the temperature. If it bubbles and cooks slowly, then that's a good chip frying temperature. If it burns right away, lower the heat. If you see no bubbles, turn the heat up or wait a while until it gets hotter. Work in batches until all the chips are slightly crispy.
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