PEPPER JACK HASH BROWN CASSEROLE
I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.
Nutrition Facts : Calories 416 calories, Fat 33g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 682mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
HOMESTYLE POTATO CHIPS
Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Provided by ALMALOU
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
- Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g
JACK'S HOMEMADE POTATO CHIPS
Make and share this Jack's Homemade Potato Chips recipe from Food.com.
Provided by nicoleingermantown
Categories Potato
Time 16m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice potato thinly.
- Heat oil on stove in heavy pan.
- Put your seasonings into a small bowl and rub the potato slice in the spices
- Add seasoned potato slices into the pan with the oil.
- Cook for about 3 minutes on each side, or until they become brown on either side.
- Let cool and then enjoy!
Nutrition Facts : Calories 82, Fat 0.1, Sodium 6.4, Carbohydrate 18.6, Fiber 2.3, Sugar 0.8, Protein 2.1
HOMEMADE POTATO CHIPS RECIPE BY TASTY
Here's what you need: yukon gold potato, ice water, canola oil, kosher salt, freshly ground black pepper, Heluva Good!® French Onion Dip
Provided by Heluva Good
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 6
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!
HOMEMADE POTATO CHIPS
There's nothing like homemade potato chips. But make sure you only serve them to people who will appreciate them -- for the rest you could just buy a bag at the store!
Provided by Sackville
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel, then slice the potatoes very thinly.
- A mandolin does the best job of this and the slices should be as thin as a wafer.
- As you slice, drop them into deep, cold water.
- Bring a deep pan of frying oil to 190 C or 375 degrees F.
- Dry the potatoes thoroughly, then fry them for a couple minutes until they're crisp and golden.
- Drain them on paper towels and then season generously with salt.
Nutrition Facts : Calories 127.3, Fat 0.2, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 29, Fiber 4.4, Sugar 2.1, Protein 3.1
FANNIE'S SWEET POTATO JACKS
Make and share this Fannie's Sweet Potato Jacks recipe from Food.com.
Provided by Veganize
Categories Tarts
Time 1h10m
Yield 2 jacks, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cover sweet potatoes with water and boil until tender. They are ready when a fork pierces the potato easily. Should take 20-30 minutes depending on size. Pour off hot water. Rinse with cold water until potatoes cool.
- Peal off potato skin with a fork. Discard the.
- Mix cooked sweet potatoes, cinnamon, vanilla, sugar, salt, milk and butter until combined. Taste the mixture and add more of each ingredient until it is to your liking. The mixture should be thick.
- Unroll pie crust. Add half of the mixture on half of the crust. Leave space on the edges for crimping. Fold the other half of the crust over and crimp the edges. Cut a couple of small slits in the crust. Repeat with the second crust. The final product should look like a calzone.
- Optional: These jacks can also be shaped into individual pastries. Use a large circular or square cookie cuter to make smaller jacks.
- Bake the jacks on a cookie sheet for about 30 minutes or until crust is golden brown.
- Let the jacks cool. Cut each jack into 4-6 slices. Serve alone or with a scoop of ice cream.
Nutrition Facts : Calories 338.6, Fat 20.8, SaturatedFat 4.9, Sodium 343.4, Carbohydrate 34.7, Fiber 2.8, Sugar 8.5, Protein 3.6
BEA'S SWEET POTATO JACKS
A creative and yummy leftover sweet potato recipe! When mashed, the sweet potatoes become very creamy and have a hint of cinnamon sugar. The dough fries up flaky and crispy. We topped ours with a bit of powdered sugar sifted on top and it was perfection. These are perfect if you've made too many baked sweet potatoes for dinner....
Provided by Bea L.
Categories Other Snacks
Time 1h6m
Number Of Ingredients 10
Steps:
- 1. Cook 2 medium-sized sweet potatoes either by baking, boiling or microwaving them until tender and done. Cool and then peel. Put the 1/2 cup Crisco in the fridge as well as the 1/2 cup water. You want these two ingredients to be cold. This gives you a tender and flaky crust.
- 2. While the potatoes are cooking you can start on the dough. Add flour and salt together and combine well. Add in the shortening and mix it in by using a fork. Add in the cold water and continue mixing with a fork until flour has absorbed the water. Now retire the fork and dig in with your hands and continue mixing until it sticks together.
- 3. Form into a large dough ball and knead two or three times. Place dough onto surface sprinkled with either cornstarch or flour to prevent the dough from sticking to the surface. I always use a cheese cloth on my countertop then sprinkle that with the cornstarch.
- 4. Divide dough in half and place one aside.
- 5. Smear your rolling pin with the flour or cornstarch and roll out one of the halves of the dough to about 1/8" in thickness. Cut into four-inch circles, which will be about the size of a large slice of bologna.
- 6. You'll have scrap dough left so ball it back up and knead it just long enough for it to start sticking together and repeat. You should be able to get 9 rounds out of each half of dough. Now start on your other half of dough and repeat. I just place the rounds on a cookie sheet and cover with a kitchen towel or paper towel at this point. NOTE: If using canned biscuits roll out each biscuit on a floured surface and follow steps below.
- 7. Mash up the two cooked and peeled sweet potatoes. I simply use a wooden spoon. Add in the sugar, cinnamon and melted butter and mix well.
- 8. Put a heaping tablespoon of mixture onto the middle of a pastry round. Try not use too much filling because once you fold it over it may seep out.
- 9. Fold over and press with your fingers to seal. Now use a fork and gently press to secure the seal. This also gives them that cute little design.
- 10. Heat either shortening or oil in skillet and gently place a few jacks in hot oil being careful not to over crowd them. Fry each side until lightly golden brown.
- 11. Remove and place on cookie sheet lined with paper towels to drain excess oil. You can give them a light dusting with powdered sugar if you would like. Enjoy!
- 12. FILLING FOR APPLE JACKS: Bring to a boil 1 pack of dried apples, 3 1/2 cups water and 3/4 cup sugar. Cook for approximately 2 hours or until most of the water has evaporated. Remove from heat and add in 1 teaspoon of apple pie spice.
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CRISPIEST POTATO CHIPS RECIPE | BON APPéTIT
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4.1/5 (83)Estimated Reading Time 1 minServings 6
- Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
- Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
- Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
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- The Joy of Homemade Potato Chips. Sure, it's easier to rip open a bag of store-bought potato chips, but homemade potato chips aren't just crazy delicious, they're fun to make.
- Peel the Potatoes (If You Like!) The choice is yours: Scrub the potatoes clean or peel them thoroughly. Leaving the skin on adds color and a faint bit of texture to the final chip.
- Slice the Potatoes. Once cleaned or peeled, slice the potatoes evenly and as thinly as you like. Thick-cut homemade potato chips are fabulous, so don't get too obsessed with thinness.
- Soak the Potato Slices. Rinse the potato slices and then soak them for about half an hour in a large bowl of cold water. You may be tempted to skip this step; don't.
- Dry the Potato Slices Thoroughly. Drain the potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels. Water will make the oil splatter, creating a mess and potentially causing burns.
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