BLUE CHEESE POTATO CHIPS
Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients., Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.
Nutrition Facts : Calories 215 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BUBBLE POTATO CHIPS RECIPE BY TASTY
The crispy potato chips puff up as they fry so that they are hollow in the middle. They are crazy fun to make and eat and pair well with your favorite dip-we like this zesty bacon-packed crème fraîche!
Provided by Codii Lopez
Categories Sides
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 350°F (180°C).
- Use a mandoline to thinly slice the potatoes into ⅛-inch-thick rounds. Arrange the potato slices in a single layer on a paper towel-lined baking sheet and let dry for 5 minutes.
- Lightly dust the cornstarch over half of the potato slices, then use a pastry brush to distribute the cornstarch evenly over the potatoes.
- Use a pastry brush to coat the remaining potato slices with the egg white.
- Place a cornstarch slice on top of an egg white slice with the cornstarch and egg white on the inside. Repeat with the remaining potato slices.
- Use a sharp knife to remove the rounded edges of each layered potato so they are even rectangles.
- Working in batches to avoid overcrowding the pot, gently place the potatoes in the hot oil and fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. They will deflate, but don't worry.
- Once all of the potatoes have been fried once, return to the oil for 1 minute more, until puffed and crispy. Remove from the oil, return to the paper towel-lined plate, and generously season with salt.
- In a small bowl, whisk together the crème fraîche, lime zest and juice, cumin, cayenne, chives, and bacon.
- Serve the bubble potato chips with the spiced crème fraîche.
- Enjoy!
BUFFALO CHIPS
Make and share this Buffalo Chips recipe from Food.com.
Provided by BigHeart
Categories Drop Cookies
Time 2h10m
Yield 72 serving(s)
Number Of Ingredients 14
Steps:
- Blend butter, eggs, sugars and vanilla in a large mixing bowl.
- In another bowl mix together flour, baking powder, and baking soda; then blend these into the egg/sugar mixture.
- One at a time, add the oatmeal, cornflakes, nuts, coconut, and chips, stirring frequently to make sure all are blended.
- Chill in refrigerator for 2 hours.
- Preheat oven to 350 degrees.
- Drop by tablespoons onto ungreased cookie sheet.
- Bake for 10-12 minutes.
Nutrition Facts : Calories 155.3, Fat 9, SaturatedFat 5.2, Cholesterol 25.4, Sodium 99.4, Carbohydrate 17.6, Fiber 0.9, Sugar 9.3, Protein 2
BUFFALO POTATO BASKETBALLS
These potato croquettes are filled with a cheesy chicken buffalo mixture and coated with crushed up cheesy Doritos and it's going to be your next favorite appetizer.
Provided by Jonathan Melendez
Categories Mashed Potatoes
Time 1h10m
Yield 12 basketballs
Number Of Ingredients 16
Steps:
- Place the diced potatoes into a saucepan filled with water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt, pepper, and garlic powder and mash until smooth. Set off to the side and let cool to room temperature.
- In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside.
- Using a ¼ cup measuring cup, scoop out the mashed potatoes onto the palm of your hand and flatten out slightly. Fill with about 2 teaspoons of the chicken mixture and then bring the mashed potatoes over the filling and shape into ball. Place on a baking sheet lined with parchment paper and continue filling the rest. Once all are shaped, place the pan in the freezer for about 20 minutes.
- Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish.
- Working with one potato ball at a time, dip each in flour, shaking off excess, and then into the egg and finally into the crushed chips. Return to the baking sheet and continue dredging the rest.
- Fill a large pot with the oil and heat to 360 degrees F. Carefully place a few of the potato balls at a time and fry until evenly browned, about 2 to 3 minutes. Using a slotted spoon, carefully transfer out of the oil and place on a plate lined with paper towels.
- Top with sriracha to make the lines of the basketballs. Serve with ranch.
Nutrition Facts : Calories 869.9, Fat 89.7, SaturatedFat 14.5, Cholesterol 35.8, Sodium 489, Carbohydrate 15.9, Fiber 1.5, Sugar 1.2, Protein 3.6
CRISPY BUFFALO POTATOES RECIPE BY TASTY
Here's what you need: tortilla chips, buffalo seasoning, buffalo sauce, garlic powder, tapioca flour, unsweetened almond milk, medium yellow potatoes
Provided by Krysten Jorgensen
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Place tortilla chips in the food processor and blend into a fine crumb mixture.
- Mix crumbs together with spices In a bowl. Stir and set aside.
- Slice your potatoes.
- Then coat slices in the tapioca flour, dip into almond milk, and then coat in the tortilla chips. Place on a sprayed or lined pan and bake for 30 minutes, flipping halfway through. Toss in the buffalo sauce after the potatoes have cooled for a few minutes.
- Serve warm.
Nutrition Facts : Calories 969 calories, Carbohydrate 159 grams, Fat 32 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams
BUFFALO CHICKEN POTATO CASSEROLE
Buffalo chicken takes on a whole new flavor profile when added to a potato casserole. Easy ingredients to throw together means dinner is on in no time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
- In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
- Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g
BUFFALO WING POTATOES
I was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. -Summer Feaker, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 6h25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.
Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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