SPICED UP POTATO CHIPS
Provided by Ree Drummond : Food Network
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside.
- In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.
- Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!
HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS
Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings (2 cups dip)
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
LEMON SPICED BAKED POTATO CHIPS
Make and share this Lemon Spiced Baked Potato Chips recipe from Food.com.
Provided by joycooklove
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line a pan with foil.
- Wash and slice potatoes very thin.
- mix spices, lemon juice and oil in a separate bowl.
- dip in each slice of potato into the spiced mixture.
- Bake for 45 minutes or until soft, with crispy edges.
Nutrition Facts : Calories 397.3, Fat 27.4, SaturatedFat 3.8, Sodium 53, Carbohydrate 35.2, Fiber 4, Sugar 2.3, Protein 4.2
SPICED-UP POTATO CHIPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 15 to 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl.
- Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.
SPICED POTATO CHIPS
Provided by Molly O'Neill
Categories easy, appetizer, side dish
Time 1h
Yield Eight to ten servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Generously butter 2 baking sheets. Overlap the potato slices in single rows. Stir the spices and onion into the remaining butter and drizzle it over the potatoes. Sprinkle with salt and bake until the potatoes are golden, about 45 minutes. Serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams
SPICED SWEET POTATO CHIPS
Steps:
- 1. Preheat Oven to 375˚F 2. With a V slicer or Mandolin, cut to potato into very thin slices. Spray 2 baking sheets with cooking spray. Arrange the potato slies on the baking sheets in a single layer. Coat the slices lightly with cooking spray. Bake for 7 minutes, or until barely starting to brown. Turn potato slices over and return to oven. Bake until lightly brown, about 7 minutes to 10 minutes. Transfer to a bowl and repeat with remaining potato slices, if necessary. 3. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt. Pour over the chips and toss well before serving
SPICED TROUT WITH SWEET POTATO CHIPS
Spice up your fish with just five ingredients, for a nutritious and speedy evening meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.
- Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.
- Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.
Nutrition Facts : Calories 523 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.69 milligram of sodium
SPICED UP POTATO CHIPS
Number Of Ingredients 0
Steps:
- Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside.In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 135
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