Dirty Chips Recipes
FULLY LOADED DIRTY CHIPS
We love these fully loaded dirty chips on a Friday night after a busy week at work. Just like you'd get at the pub with a pint, but far better for you than you might think.
Provided by Helen Best-Shaw
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Cook the oven chips according to the packet instructions.
- While the chips are cooking, cut the bacon into small pieces. Fry in a splash of oil until crispy.
- Allow the bacon to cool on a piece of kitchen paper on a plate. The kitchen paper absorbs the fat.
- When the chips are cooked, remove from the oven and transfer to a small, oven proof dish. Cover with the grated cheese and return to the oven for a couple of minutes, just long enough to melt the cheese.
- When the cheese has melted, remove the dish from the oven. Top the chips with the bacon pieces, the sour cream and the chopped spring onion. Enjoy immediately!
Nutrition Facts : Calories 505 kcal, Carbohydrate 36 g, Protein 12 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 44 mg, Sodium 870 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
DIRTY FRIES
These can be as naughty or as healthy as you choose them to be. They are delicious either way. Serve as a side dish or a snack on game nights.
Provided by Author: Marie Rayner
Time 35m
Yield Yield: 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some foil and spray with low fat cooking spray. Toss the frozen chips with the Cajun seasoning and the Worcestershire sauce. Spread them out on the baking sheet. Bake for of the baking time according to the package directions. Remove from the oven. Spray a large baking dish, or iron skillet with some low fat cooking spray. Pile the baked chips into the dish. Sprinkle with the grated cheese, then the chopped peppers, spring onions and bacon bits. Return to the oven briefly to melt the cheese and warm things up. Serve immediately. Note - I don't like things overly spicy so I err on the side of caution when it comes to using Cajun spice People can always add more at the table it they want to blow their socks off! Ranch dressing is also nice with these for dipping.
SIN CITY DIRTY CHIPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Arrange the potato chips on a medium serving dish, allowing them to overlap slightly. Top the chips with the pulled pork, then top with the Jalapeno Hollandaise Sauce. Sprinkle the Cotija cheese and cilantro over the top of the dish and serve immediately.
- In a small saucepan over low heat, bring the butter to a boil, being careful not to scorch the butter. In a blender, mix the egg yolks and champagne vinegar on high speed. With the blender running, add the melted butter in a slow, steady stream. The sauce should be somewhat thick and custard-like; if it is too thick, add water, 1 teaspoon at a time, to thin. Stir in the lime juice, roasted jalapeno, cumin and salt.
CHEESY CHIPS
A real guilty pleasure, these Parmesan-topped French fries with a creamy cheese, mustard and chive dip will feed a crowd in fine fashion
Provided by Sarah Cook
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- To make the dip, heat the flour, mustard powder and milk in a small saucepan and gently cook, whisking constantly, until smooth. Carry on bubbling and stirring until thickened. Turn off the heat, stir in the cheese until melted, then season to taste. Scrape into a microwave-proof bowl and put some cling film directly on the surface.
- Heat oven to 220C/200C fan/gas 7. Spread the fries on 1-2 big baking trays and cook for 10 mins, then scatter over the Parmesan and garlic salt - use tongs to toss and coat all the chips in the cheese, then carry on baking for 10 mins more until golden and crisp - if the chips aren't crispy enough, increase oven to 240C/220C fan/gas 9 for a few mins.
- Gently reheat the dip in the microwave until warm, stir in the chives and serve with the hot chips.
Nutrition Facts : Calories 361 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
SALT & PEPPER DIRTY POTATO CHIPS
The new rage, the store can't even keep them in stock. I am not a potato chip fan, but these are great. I make these in an iron pan like my grandpa used to, but a fryer, or whatever you use should work just as well if you make the appropriate adjustments. The seasonings you can, as always, adjust to get just the taste you want (or crave).
Provided by KandB
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
- Mix together all spices in a small dish and set aside.
- Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
- In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
- Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
- When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 1755.6, Carbohydrate 33, Fiber 4.3, Sugar 1.5, Protein 3.9
DIRTY MINT CHOCOLATE CHIP ICE CREAM
We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial coloring. Real, fresh mint leaves give our Dirty Mint a fresh, cool intensity. Why is it "dirty"? Because we use brown sugar in the base, which gives the ice cream a deep caramel punch and a natural light brown color. It is also "dirty" because we don't strain out the mint. Leaving it in deepens the flavor the longer the ice cream is in the freezer. (Warning: This has been known to convert mint ice cream haters.) Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1â„2 quarts
Number Of Ingredients 5
Steps:
- Stir mint leaves, dark brown sugar, and salt into base. Mix well.
- Process in an ice cream maker according to manufacturer's instructions.
- Transfer to a bowl and fold in chocolate chips.
- Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
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