Crispy Chips Recipes Recipe Paper

AVOCADO CHIPS

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.

CRISPY FRIED GARLIC RECIPE

Steps:

• Before cooking, prepare a clean, dry fine-mesh strainer or sieve over a bowl (to catch the oil). Line a plate with a paper towel.
• Pour oil into a cold pan. Add garlic and heat pan over medium- to medium-low heat. Shake to disperse the garlic and cook over medium-low heat until garlic starts to crisp and reaches a light golden color throughout, 2 to 3 minutes.
• Pour garlic out into the strainer over the bowl. Sprinkle with salt and shake to remove excess oil into the bowl. Pour dry garlic out onto the paper towel-lined plate and let cool completely for best crisp.
• Optional pre-step: bring garlic to a boil in a pot of water. Add garlic slices to a pot of water, just enough to cover. Bring to a boil and immediately remove from heat. Strain garlic, then proceed with the recipe. This helps remove extra sugars from the garlic to ensure even browning while it fries.

FISH AND CHIPS

Steps:

• Preheat oil in a dutch oven or deep fryer for frying to 350 degrees. Line a baking sheet with paper towels and place a wire rack on top. Set aside.
• While oil is heating, whisk together the flour, cornstarch, baking powder, salt and pepper.
• If the fish was frozen, you may need to coat it lightly with the flour mixture before proceeding to next step.
• Pour the beer into the remaining flour mixture and whisk until a thick batter is formed. You will need ¾-1 cup depending on desired batter thickness.
• Coat each piece of fish with the batter until fully coated, allowing excess to drip off.
• Place the battered fish into the preheated oil and cook for about 8-10 minutes or until golden brown and reaches 145 degrees.
• Remove fish from oil and drain on a wire rack. If desired, add the chips and cook until golden.
• While the oil is heating, boil the prepared potatoes in salted water for five minutes. Remove and lay out on a baking sheet to dry. Pat dry with paper towels if needed.
• Add to hot oil after fish is done and cook until lightly golden brown. (time will vary based on size and thickness).
• Remove from oil, season as desired and cool on a rack or paper towel.

CRISPY EGGPLANT CHIPS WITH HONEY (BERENJENAS CON MIEL | VEGAN)

Steps:

• Chop the eggplant either into matchsticks/thin slices (1/8 inch) or 1/8-inch coins (0.3 cm).
• Sprinkle salt on top of them and set them aside for about 15-20 minutes.
• Transfer the eggplant to a large bowl of either milk (dairy) or sparkling water (vegan) and soak for 30-60 minutes, covered.I recommend 30 minutes minimum, but you can also soak them covered in the refrigerator overnight. I've tried both ingredients and had very impressive (but almost identical) results - so use either based on what you have available.
• Drain the milk/sparkling water from the eggplant and pat the pieces dry slightly. Lightly coat with flour- shaking off any excess, so it's a thin coating.You can optionally season the flour for more flavor - salt, pepper, and other spices or herbs could be added. You can even add sesame seeds or wheat bran into the flour.
• Then, you can cook the eggplant slices, either in the oven, an air fryer, or deep frying.Baked eggplant chips: preheat the oven to 400ºF/200ºC. Then transfer the floured eggplant chips to a parchment paper-lined baking tray sprayed with a bit of oil. Bake the eggplant chips for around 20 minutes, or until golden and crisp.Air fryer eggplant chips: arrange the eggplant chips in a single layer on the greased basket (you might have to cook them in batches), then air fry at 400ºF/200ºC for about 12-15 minutes, until golden and crisp.Deep Fry: add enough oil to fill a large, deep skillet with 1 inch of oil and heat over medium heat. To check that the oil is ready, dip a chopstick or wooden skewer into the oil - if bubbles instantly form around the wood - you're ready to go. Alternatively, use a thermometer to make sure it's at 350ºF/180ºC.Fry the eggplant in small batches until golden and crispy, turning often (2-4 minutes). Then transfer to paper towels to drain excess oil.
• To serve, drizzle the crispy baked eggplant with the black honey (or regular/vegan honey) and optionally a sprinkle of flaky salt. Then enjoy!
• Make ahead: you can leave the eggplant to soak in the milk/sparkling water overnight and then drain and continue with the recipe. Alternatively, you can freeze the soaked and flour-coated eggplant for between 3-4 months in an airtight container/bag. Then cook from frozen, adding extra time to whichever cooking method you choose.Storing: store any leftover air-fried/fried/baked eggplant slices in an airtight container for 2-3 days.Reheating: these crispy eggplant chips are best when fresh. However, if you've saved leftovers and want to reheat them to bring back some of their crispiness, I recommend placing them either in your oven or air fryer at around 350ºF/180ºC for 8-12 minutes until heated and crisp.