Salt Pepper Dirty Potato Chips Recipes

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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

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.

CRACKED PEPPER POTATO CHIPS WITH ONION DIP



Cracked Pepper Potato Chips with Onion Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 2h35m

Yield 6 servings, 1 serving equals about 15 chips plus 1/4 cup dip

Number Of Ingredients 13

3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
Salt
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced, greens and whites separated
1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
1/4 cup mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
  • Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
  • If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.
  • Excellent source of: Vitamin C
  • Good source of: Potassium

Nutrition Facts : Calories 290 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 390 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 8 grams, Sugar 4 grams

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

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