Baked Potato Chips With Lemon Thyme Dip Recipes

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POTATO AND KALE CHIPS WITH LEMON MAYONNAISE



Potato and Kale Chips with Lemon Mayonnaise image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 (8-ounce) medium white potatoes, unpeeled
1 (8-ounce) medium sweet potatoes, unpeeled
1 cup mayonnaise
2 tablespoons fresh lemon juice (from 1/2 a large lemon)
1 teaspoon lemon zest (from 1/2 a large lemon)
Kosher salt and freshly ground black pepper

Steps:

  • Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
  • Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
  • Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.
  • Transfer all the chips to a large bowl and serve with the mayonnaise.

LEMON-THYME DIP



Lemon-Thyme Dip image

Serve this simple, elegant dip with crudites such as carrots, fennel, endive, and broccoli.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup reduced-fat sour cream
1/2 cup light mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Coarse salt and ground pepper

Steps:

  • In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

Nutrition Facts : Calories 29 g, Fat 2 g

LOADED BAKED POTATO DIP



Loaded Baked Potato Dip image

I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They're ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 10 servings (2-1/2 cups).

Number Of Ingredients 6

2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries

Steps:

  • In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.

BAKED POTATO DIP II



Baked Potato Dip II image

Excellent dip that combines everything you'd like on a baked potato and then some!

Provided by Luanne A.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 8h10m

Yield 16

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
⅔ (3 ounce) can real bacon bits

Steps:

  • Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 2.2 g, Cholesterol 31.6 mg, Fat 11 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 325.8 mg, Sugar 0.2 g

LIME-THYME POTATO WEDGES



Lime-Thyme Potato Wedges image

Edna Hoffman, of Hebron, Indiana can toss together this side dish in less than a half hour. The delightful wedges are a refreshing change from typical baked potatoes and nicely priced at only 25 cents per serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1 tablespoon lime juice
1 teaspoon grated lime zest
1 teaspoon dried thyme
3 large potatoes
1/4 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the butter, lime juice, zest and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender.

Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 367mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

OVEN-FRIED POTATO CHIPS WITH THYME



Oven-Fried Potato Chips with Thyme image

Categories     Potato     Side     Bake     Quick & Easy     Fall     Thyme     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

6 tablespoons vegetable oil
3 russet (baking) potatoes (about 1 1/2 pounds)
1 1/2 teaspoons dried thyme, crumbled

Steps:

  • Preheat oven to 400°F.
  • Brush 2 large baking sheets well with some oil.
  • Peel potatoes and with a mandoline or other hand-held slicing device cut length-wise into 1/8-inch-thick slices. Immediately arrange potatoes in one layer on baking sheets and brush with remaining oil.
  • Bake potatoes in middle of oven until golden, 12 to 15 minutes, and while still warm transfer with a metal spatula to racks. Sprinkle with thyme and salt to taste. Chips may be made 3 days ahead. Cool chips completely and keep in an airtight container at room temperature.

ROASTED LEMON-GARLIC POTATO WEDGES



Roasted Lemon-Garlic Potato Wedges image

These roasted potato wedges are flavored with fresh lemon juice and garlic, and make for an easy, savory side dish. They are delicious served with chicken or pork.

Provided by fabeveryday

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 serving cooking spray
4 large Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
2 tablespoons salted butter, melted
1 tablespoon fresh lemon juice
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon garlic salt
¼ teaspoon onion powder
1 pinch freshly ground black pepper to taste
1 teaspoon dried parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
  • Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 166.4 mg, Sugar 0.2 g

BAKED POTATO CHIPS WITH LEMON THYME DIP



Baked Potato Chips With Lemon Thyme Dip image

Make and share this Baked Potato Chips With Lemon Thyme Dip recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 9

4 russet potatoes
5 tablespoons olive oil
3 tablespoons fresh thyme
1/4 cup mayonnaise
1/3 cup sour cream
1 tablespoon lemon zest
1 teaspoon fresh lemon juice
salt
thyme, sprig (to garnish)

Steps:

  • Preheat oven to 400°F.
  • Peel potatoes and cut into 1/8 inch slices toss onto a cookie sheet. Coat chips with olive oil and sprinkle with salt and 1 tablespoon thyme. Bake in oven about 15 minutes, turning chips occasionally, until desired crispness. Transfer to paper towels to cool and sprinkle with additional salt, if desired and 1 tablespoon thyme.
  • In a small bowl, combine mayonnaise, sour cream, lemon juice, lemon juice and remaining tablespoon of thyme; refrigerate.
  • Serve chips with the dip. You can garnish with a sprig of thyme and sprinkle with lemon zest.

Nutrition Facts : Calories 276.2, Fat 17.4, SaturatedFat 3.7, Cholesterol 8.2, Sodium 85.3, Carbohydrate 28.2, Fiber 3.4, Sugar 1.8, Protein 3.4

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