Layered Chips Recipes

SIX LAYERS AND A CHIP DIP

Steps:

• On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired.
• Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
• Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

LAYERED CHIPS

Steps:

• Peel and finely slice the potatoes using a mandoline or a sharp knife. Brush the base and sides of a tin or dish about 20cm square with the butter, and line with parchment.
• Heat the oven to 180C/160C fan/ gas 4. Add the potatoes, overlapping slightly in layers, and drizzle over the extra butter and some seasoning every few layers until all of the potatoes and butter are used up. You should have seven or eight layers. Cover tightly with foil. Cook for 40-50 mins until a sharp knife goes easily through the layers. Leave to cool, then put a plate that fits in the tin on top of the foil with some cans or a chopping board on top to weigh it down, and chill for at least 6 hrs or overnight. About 30 mins before frying, transfer the tin to the freezer to firm up even more.
• Put the oil in a heavy-based deep pan so it's no more than half-full, and heat to 180C on a cooking thermometer or until a cube of bread sizzles immediately and browns in 30 secs when lowered in.
• Tip the potato block from the freezer out onto a board and remove the parchment. Cut into thick chips and lower into the hot oil in three or four batches and cook for 4-5 mins until golden and crisp. Try not to move the chips around in the pan too much. Scoop out onto kitchen paper and season. Set aside while you cook the rest (don't keep uncooked chips next to the hot pan or the butter will melt).
• Mix the chilli mayo and crab dips, if serving both, or dollop a little soured cream on each chip, and top with a little apple sauce and dill.

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

LAYERED DIP

Steps:

• In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

LAYERED CHICKEN CASSEROLE

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.

6 LAYER DIP WITH TORTILLA CHIPS

Steps:

• In a small bowl stir sour cream, mayo and taco mix.
• In another bowl mash the avocado.
• Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
• Stir 1/2 hot sauce into the beans if desired.
• In 13x9 dish, spread the beans.
• Top with the avocado mixture.
• Top with the sour cream mixture.
• Sprinkle cheese over this.
• Top with tomatoes.
• Sprinkle with olives.
• Cover and refrigerate overnite.
• To make tortilla chips.
• Stack tortillas and cut into 6 wedges.
• In deep skillet heat oil to 1/2 inch.
• Fry wedges a few at a time til crisp and lightly browned.
• About 1 minute for corn or 45 secs for flour.
• Drain well and serve with the dip.