Herb Potato Chips Recipes

GRILLED HERB POTATOES

Steps:

• In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

HERB POTATO CHIPS

Steps:

• Preheat oven to 350°F.
• Peel potato and slice it paper-thin with a mandolin.
• Line a baking sheet with parchment paper and spray with cooking spray.
• Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice.
• Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary).
• Spray the potatoes with cooking spray and cover with another sheet of parchment paper.
• Place a baking sheet on top of the parchment paper.
• Bake at 350 for 20 minutes.
• Eat as a snack or garnish your favorite soup with these chips.

GARLIC AND HERB CAULIFLOWER CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
• Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
• Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
• Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
• Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

POTATO BAKE WITH HERBS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.