BAKED FISH AND CHIPS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
BEST EVER OVEN CHIPS
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
Provided by Barney Desmazery
Categories Side dish, Snack, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
- Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
- Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CRISPY BAKED POTATO CHIPS
Steps:
- Preheat oven to 400°F (200°C).
- Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
- Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
- Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
- Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
- *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
- Sprinkle with salt when out of the oven if desired.
- Allow to cool, serve, and enjoy!
- Yields 1 serving
Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g
DELICIOUS BAKED CORN CHIPS
Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.
Provided by dasunrisin
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 19m
Yield 6
Number Of Ingredients 5
Steps:
- Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
- Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
- Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
ROASTED RADISH CHIPS RECIPE
Crispy Roasted Radish Chips, a simple baked radishes recipes that makes crunchy, crispy radish chips in the oven - no air fryer and no dehydrator needed. Only four ingredients!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 4
Steps:
- Prep oven: Preheat oven to 400 degrees F (200 degrees C).
- Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼" (or ½ cm) thick.
- Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. Sprinkle with salt, pepper, and red pepper flakes (if using).
- Bake radish chips: Roast radishes for a total of 20-25 minutes, tossing every 5-10 minutes to brown all sides of radish slices. Remove from oven and serve immediately for best flavor and texture.
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 98 kcal, Fat 7 g, SaturatedFat 1 g, Sodium 109 mg, Carbohydrate 8 g, Protein 2 g, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g
HOMEMADE OVEN CHIPS
Learn the secret to making beautifully crispy chips in the oven! No need to par-boil the potatoes, and even peeling those spuds is optional!
Provided by Nicky Corbishley
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven into 200C/400F
- Brush a large metal non-stick baking tray with 1 tbsp of the vegetable oil. If your tray isn't non-stick, line the tray with non-stick foil instead. (*tip 1)
- Cut the potatoes into 1 cm (about 3/8 of an inch) thick slices (no need to peel).
- Sprinkle the sliced potatoes with the 1tbsp of cornflour and transfer to the oiled baking tray.
- Sprinkle with the 1tsp salt, 1/2 tsp pepper and 1/2 tsp paprika, then drizzle on the rest of the oil (3 tbsp).
- Toss everything together with your hands so the fries are fully coated in the oil and arrange the chips in a single layer. Try to ensure they're not touching too much.
- Cover the tray in a piece of foil that's been greased with a little vegetable oil.
- Place in the oven for 10 minutes, then remove the foil and cook for a further 10 minutes.
- Turn the fries over using a spatula and cook for a final 5-10 minutes until golden brown and crisp.
- Transfer to a serving dish and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Sodium 614 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CRISPY BAKED RADISH CHIPS (LOW FAT/LOW CARB)
A great snack for when you want something salty and delicious but don't want the load of calories that normally comes with crispy snacks. Even those not watching thier caloric intake will love these so make a big batch. feel free to experiment with different seasonings. Garlic, cayenne, Italian blends and lemon pepper are some suggestions. ***note*** If you want larger chips use a japanese daikon radish. The taste and texture will be the same.
Provided by grumblebee
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
- Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).
- Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.
Nutrition Facts : Calories 3.6, Sodium 8.8, Carbohydrate 0.8, Fiber 0.4, Sugar 0.4, Protein 0.1
CRISPY BAKED ZUCCHINI CHIPS RECIPE
Perfectly crispy baked zucchini chips! Tasty, healthy, low-calorie, vegan, gluten-free snack that everyone loves. And if you like to dip your chips, make tzatziki sauce to go along!
Provided by The Mediterranean Dish
Categories Sides
Number Of Ingredients 5
Steps:
- If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
- For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this.
- Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
- Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
- Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
- Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!)
- Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
- Serve warm or at room temperature with a side of Greek tzatziki sauce.
Nutrition Facts : Calories 26 calories, Sugar 1.6 g, Sodium 295.6 mg, Fat 1.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg
AVOCADO CHIPS
Crispy baked avocado chips that taste like guacamole! These chips are also gluten free and low carb.
Provided by Kirbie
Categories Snack
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, add avocado. Mash with a spoon until completely pureed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper. Stir until everything is evenly blended.
- Add 1 heaping teaspoon of batter to prepared baking sheet. Space each dollop of batter 3 inches apart. You should be able to fit 12 chips on a half sheet pan (18" x 13").
- Cut a sheet of parchment paper to fit one pan. Place on top of mounds of avocado batter. Using your palm, gently flatten each mound with the help of the parchment paper (your hand should be above the parchment paper and not touching the avocado directly). Use the parchment paper to help you shape the avocado into flat circles.
- Gently peel back the parchment paper. Scrape any avocado that gets stuck on the parchment paper and put back onto rounds. Use the back of the spoon to finish shaping rounds, making sure they are evenly spread and as thin as possible. Your rounds should be 3 inches wide and 1/16 inches thick. It is important that your rounds are as thin as possible because otherwise the chips will not get crispy.
- Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook an additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown.
- Let chips cool completely before eating. Chips will crisp up further as they cool.
- Chips are best eaten after they are cooled. Uneaten chips can be stored in a sealed ziploc bag and may lose some of their crispness.
Nutrition Facts : ServingSize 0.25 of recipe (6 chips), Calories 191 kcal, Carbohydrate 6 g, Protein 7 g, Fat 16.5 g, SaturatedFat 4.2 g, Cholesterol 10.8 mg, Sodium 259.4 mg, Fiber 4 g, Sugar 0.4 g, UnsaturatedFat 11 g
BAKED FISH 'N' CHIPS
Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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