Chip Bag Poutine Recipe By Tasty

MIXED GRAVY POUTINE RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
• On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
• Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
• Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
• Bake for 25 minutes, flipping halfway through, until golden brown.
• In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
• Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
• Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
• Transfer to a dish and serve immediately.
• Enjoy!

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

HOMEMADE POTATO CHIPS RECIPE BY TASTY

Steps:

• Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
• Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
• Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
• Serve the chips with the Heluva Good!® French Onion Dip.
• Enjoy!

CHIP BAG POUTINE RECIPE BY TASTY

Steps:

• Using a pair of scissors, cut open each bag of potato chips either along the top or side.
• Top each bag with 6 cheese curds, ¼ cup (35 g) onion gravy, 1 teaspoon parsley.
• Serve immediately.
• Enjoy!

CHILI CHEESE CHIP BAG MEAL RECIPE BY TASTY

Steps:

• Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
• Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
• Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
• Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
• To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
• Serve immediately.
• Enjoy!