Salt Pepper Chips Recipes

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SALT & PEPPER CHIPS



Salt & pepper chips image

Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack

Provided by Anna Glover

Categories     Side dish, Snack, Supper

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 14

4-5 large floury potatoes
5 tbsp vegetable oil
1 tsp black peppercorns
1 tsp Sichuan peppercorns
1 onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
2 garlic cloves, sliced
1 red chilli, finely sliced
½ tsp Chinese five-spice powder
1 tsp caster sugar
1 tsp sea salt
½ tsp chilli flakes
3 spring onions, finely sliced

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
  • Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
  • While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
  • Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.

Nutrition Facts : Calories 364 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

HOMEMADE SALT AND VINEGAR CHIPS



Homemade Salt and Vinegar Chips image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound russet potatoes, scrubbed clean
14 ounces distilled white vinegar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons malt vinegar powder
Vegetable oil for frying

Steps:

  • Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
  • Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
  • Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
  • Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
  • Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
  • Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.

SEA SALT AND BLACK PEPPER CHIPS AND FRENCH ONION DIP



Sea Salt and Black Pepper Chips and French Onion Dip image

Provided by Food Network

Time 2h

Yield 15 servings

Number Of Ingredients 12

1 tablespoon grapeseed oil
1 yellow onion, finely diced
1 red onion, finely diced
1/2 cup dry sherry
1/2 cup dry white wine
4 cups sour cream
3 tablespoons salt
1 teaspoon ground black pepper
1 bunch scallions, sliced 1/4-inch-thick
2 potatoes, unpeeled, preferably Kennebec
1 gallon canola oil
Sea salt and black pepper

Steps:

  • For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes.
  • Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature.
  • For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick.
  • Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.)
  • Drain chips on paper towels and season with sea salt and black pepper. Serve with dip.

SALT AND PEPPER POTATO CHIPS



Salt and Pepper Potato Chips image

Time 50m

Yield Makes about 12 dozen chips

Number Of Ingredients 5

1/4 cup olive oil
2 large baking potatoes (1 pound total), scrubbed
3/4 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Preheat oven to 375°F.
  • Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.
  • Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.

SALT & VINEGAR CHIPS RECIPE BY TASTY



Salt & Vinegar Chips Recipe by Tasty image

Here's what you need: gold potatoes, vinegar, salt, pepper

Provided by Merle O'Neal

Categories     Snacks

Yield 2 servings

Number Of Ingredients 4

3 gold potatoes
2 cups vinegar
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
  • In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
  • Preheat the oven to 350ºF (175ºC).
  • Drain the chips and then mix in salt and pepper.
  • Arrange chips on greased baking sheet.
  • Bake for 30-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 225 calories, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 4 grams, Sugar 1 gram

SALT & PEPPER DIRTY POTATO CHIPS



Salt & Pepper Dirty Potato Chips image

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

4 -5 large potatoes
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
safflower oil (for frying)

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

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