ROASTED THICK POTATO CHIPS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 500 degrees F.
- Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.
MY HOMEMADE POTATO CHIPS
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Categories Potato Appetizer Bake Kid-Friendly Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- Weighing your options
- If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
BAKED POTATO CHIPS
Make and share this Baked Potato Chips recipe from Food.com.
Provided by bprasky1
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peheat Oven to 400 Degrees.
- Mix all ingredients EXCEPT potatoes in to large bowl.
- Peel Potatoes (Optional but recommended).
- Slice potatoes as thin as possible.
- Stir sliced potatoes in with the other ingredients until coated evenly.
- Spray sheet tray with non stick spray.
- Spread potatoes onto sheet tray.
- Cook for 17 Minutes
- Flip potatoes with spatula.
- Cook for 5 Minutes.
- Then remove from oven let stand for 3 minutes before serving.
Nutrition Facts : Calories 701.7, Fat 20.1, SaturatedFat 3.5, Cholesterol 5.5, Sodium 9690.6, Carbohydrate 142.8, Fiber 3.1, Sugar 62.5, Protein 5.5
BAKED POTATO CHIPS
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
OVEN-ROASTED CHIPS
Try these oven-roasted chips, far less fatty than their fried cousins
Provided by Jo Pratt
Categories Dinner, Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
- Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
- Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
Nutrition Facts : Calories 237 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
ROASTED POTATO "CHIPS"
Categories Garlic Potato Side Roast Kid-Friendly Dinner Poker/Game Night Party Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Peel potatoes, then cut each lengthwise into 6 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl. Transfer to a 17- by 11-inch shallow baking pan (about 1 inch deep) and spread potatoes in 1 layer.
- Roast potatoes 15 minutes, then loosen with a metal spatula and turn over onto other sides, arranging pale potatoes around outer edges of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn with spatula again.
- Quickly toss garlic with remaining 1/2 tablespoon oil and sprinkle around potatoes in pan. Roast until potatoes are tender and golden brown and garlic is pale golden, about 10 minutes more. Loosen potatoes and garlic with spatula. Cool slightly before serving.
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- 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 (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!).
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