Tag: BANANA CREAM

How to Make Potato Chips

Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need  a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.

Rating

Notes:
1) I used Yukon Gold potatoes just because that is what I had. Russets or about any potatoes should work.
2) I used Peanut oil which is also what I happened to have. Any vegetable oil should be fine.
3) I cut about 1/16 inch with a mandolin. You can use a potato peeler if you don’t have a mandolin. If you have crazy ninja knife skills then you can cut the slices. But if you have those knife skills, you probably don’t need this tutorial.
4) The temperature of the oil is very important. Try for 375 plus or minus 25 degrees. The temp will drop when you put in the potatoes so start on the high side of the range. Once you get the potatoes in the oil, increase the burner a little to keep the temp up.
5) Thicker chips will take longer and thinner shorter time than what I state in the recipe.
6)  “Don’t crowd the pan” meaning you can cook batches about the size of the surface of the oil. The chips can overlap a little but not piled up.
7) Drain on paper towels. Add the salt while they are still hot and oily.

Start with 1 small to medium potato per person (Scale to amount needed). Here are three small Yukon Golds. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.

 Scrub well under running water and cut out any bad spots.

Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you’re that good. Put the slices in cold water.

 Rinse the potatoes and drain several times until water is clear.

 Spread the potato slices on a towel and pat dry with a paper towel.

Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350.

Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.

Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil. Each small potato was about one “batch”.

Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.

How to Make Potato Chips
by DrDan at 101 Cooking for Two June-27-2013

Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.

Ingredients
  • 2 medium potatoes russet or Yukon gold preferred (Scale to amount needed)
  • 3-4 cups vegetable oil
  • salt to taste
Instructions
1) Start with 1 small to medium potato per person. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.2) Scrub well under running water and cut out any bad spots.3) Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you’re that good. Put the slices in cold water.4) Rinse the potatoes and drain several times until water is clear.5) Spread the potato slices on a towel and pat dry with a paper towel.6) Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350. 7) Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.8) Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil.9) Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.
Details

Prep time: 10 mins Cook time: 5 mins Total time: 25 mins Yield: 2 servings

Updated

June 27 2013

Dan Mikesell

Roasted Red Pepper Hummus

After a long weekend of eating whatever I wanted (which, if I let myself, isn’t usually healthy!), I am back on track with my healthy eating. This week I prepared some roasted red bell pepper hummus from scratch to eat as a snack with some fresh vegetables. Why do I love hummus? Because it is a healthy snack that actually satisfies your hunger! Hummus is extremely versatile, from the way it is prepared (oh, the possibilities!), to what you eat it with. One of my favorite flavors is roasted red pepper hummus. The Magic Bullet makes this appetizer super easy to make at home, and it will last you for days! I like to serve hummus with vegetables to keep things healthy, but it also goes well with flat bread, crackers, pita chips, or tortilla chips. What is your favorite way to eat hummus?

5.0 from 2 reviews
Roasted Red Pepper Hummus
 
Print
Prep time
25 mins
Cook time
5 mins
Total
30 mins
 
Type: Appetizer
Serves: 4
Ingredients
  • 1 large red bell pepper
  • ½ can (15 oz) garbanzo beans, rinsed and drained
  • 1 tbsp lemon juice
  • 2 tsp tahini
  • 1 tsp olive oil, divided
  • 1 small garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp pepper
  • Pinch of cayenne pepper (if you want it spicy!)
  • ¼ tsp paprika for garnish
Instructions
  1. Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
  2. Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
  3. Transfer to a bowl and cover with a towel for 15 minutes.
  4. Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
  5. Pulse until well blended, then add the remaining ingredients, reserving ¼ tsp olive oil for topping.
  6. Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
  7. Garnish with paprika and olive oil.
Makes 1 cup
    3.2.1753

You Might Also Like:

Grilled Chicken Quesadilla
Easy Artichoke Dip
Quinoa Zucchini Boats

Proudly powered by WordPress