Best Parmesan Potato Chips Recipes

PARMESAN & GARLIC POTATO CHIPS

Steps:

• In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• Slice potatoes using a mandoline into thin strips.
• In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

PARMESAN POTATO CHIPS

Steps:

• Cut potatoes into very thin slices; soak in cold water for 30 minutes. Drain; pat dry with paper towels. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Sprinkle with cheese. Serve warm.

PAULA DEEN'S PARMESAN AND GARLIC POTATO CHIPS

Steps:

• 1. In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• 2. Slice potatoes using a mandoline into thin strips.
• 3. In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• 4. Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

PARMESAN DIJON DEVILED EGGS WITH CRUNCHY POTATO CHIPS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, Parmesan, mustard, garlic, salt and pepper. Process until well blended and smooth. Mix in the parsley, and then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with crushed potato chips. Cover loosely and chill until ready to serve.

PARMESAN TRUFFLE POTATO CHIPS

Steps:

• 1. use a mandolin to slice the potatoes very thin. Soak them in cool water for 30 minutes. Drain and dry completely.
• 2. Heat the oil to 360 degrees. Deep fry the potatoes for 3 to 5 minutes until golden brown. Drain on paper towels. Season with salt. Transfer the potatoes to a bowl
• 3. Toss with the truffle oil and cheese. Serve immediately

SMOKEY PARMESAN SWEET POTATO CHIPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Peel sweet potato with a vegetable peeler and discard skin. Continue using peeler to create thin strips of sweet potato; transfer to a large bowl. Drizzle strips with olive oil; toss to coat. Mix Parmesan cheese, kosher salt, pepper, paprika, and garlic powder into sweet potato strips; toss to coat evenly. Spread coated sweet potato strips evenly onto the prepared baking sheet.
• Bake in the preheated oven until sweet potato chips are crispy, 20 to 25 minutes.

WARM POTATO CHIPS WITH PARMESAN AND HERBS

Steps:

• Preheat: oven to 425. Place: single layer of chips on baking pan.
• Combine: 1/2 C. Parmesan, Sage/Thyme, 1 TBS Chives, Lemon Zest, Garlic Powder. Sprinkle: mixture onto chips.
• Bake: 5 minutes (or until brown). Add: Remaining Chives and Flaked Parmesan.