Potato Chip Eggs Recipes

MY GRANDMOTHER'S POTATO CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Steps:

• Whisk the eggs and cream in a large bowl until combined and set aside.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
• Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
• Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

EGGS ON POTATO CHIPS

Steps:

• Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat.
• Add onion and cook, stirring occasionally, until softened and just beginning to brown.
• Stir in garlic paste, ginger, and chiles.
• Stir for a moment or two, then add cilantro.
• Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
• Make 4 ?nests? in the surface of the potato-chip mixture-they don't need to be perfect hollows-and crack an egg into each.
• Pour 1 tablespoons water down the inside edge of the pan to generate some steam.
• Cover skillet tightly and reduce heat to low.
• Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like).
• Season to taste with salt and turn out onto waiting plates.

POTATO CHIP EGGS

Steps:

• melt butter and oil in large fry pan (for which you own a snug lid).
• Chop onion and garlic in food processor to fine pieces.
• Add to oil/butter and cook, stirring, until onion is soft.
• Crumble a bunch of potato chips into the onions (recipe called for four large handfuls), stir to mix.
• Hollow out four depressions, crack one egg into each.
• Add water, cover and cook until eggs are done.
• Note: I used 'hand crafted' type chips, it was a little tough to separate the servings but tasty. Next time I'll try conventional chips.
• Could add some hot chiles to spice it up.