Waffle Chips Recipes

CHOCOLATE CHIP WAFFLES

Steps:

• Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
• Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
• Add in the milk, then the slightly cooled melted butter.
• Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
• Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
• For softer waffles, cook less time, for crispy waffles, cook longer.
• In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
• Serve as is or with butter or powdered sugar or syrup - whatever you prefer.

EASY WAFFLE CHIPS

Steps:

• Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes 1/8 inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight.
• Fill a heavy-bottomed pot with 2 inches oil. Heat over medium-high until a deep-fry thermometer reads 340 degrees. Meanwhile, drain potatoes; dry well with paper towels.
• Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325 degrees and 340 degrees.) Drain on paper towels. While still warm, season with salt.

THIN AND CRISPY WAFFLE FRIES

Steps:

• Using a crinkle cutter or mandoline with a crinkle blade, carefully slice the potatoes 1/4 inch thick, rotating the potatoes 90 degrees between each cut. This will create the waffle appearance. Place the potatoes in a large bowl and cover with cold water. Cover and place in the fridge for 1 hour.
• Mix the seasoning salt, paprika, pepper, garlic powder, onion powder and cayenne in a small bowl and set aside.
• Remove the potatoes from the fridge and drain. Transfer to a baking sheet and pat dry with paper towels.
• Heat a few inches of vegetable oil to 260 degrees F in a large heavy pot. Fry the potatoes in one batch for about 2 minutes, or until soft. They should not be brown at all at this point; you just want to start the cooking process. Remove and drain them on new, dry paper towels.
• Turn up the heat until the oil reaches 325 degrees F. Return the potatoes to the oil and fry until golden and crisp, about 3 minutes. Remove the fries from the oil and drain on fresh paper towels. Sprinkle with the seasoning mix, toss to coat and serve with ketchup or sour cream dip.

BREAKFAST WAFFLE: THE RAINBOW CHIP RECIPE BY TASTY

Steps:

• Preheat a waffle iron to medium-high heat. Grease with nonstick spray.
• OPTION 1: If using prepared mix, in a medium bowl, whisk together the waffle mix, milk, egg, and vegetable oil until fully incorporated.
• OPTION 2: If making the waffle batter from scratch, in a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs, melted butter, and buttermilk. Whisk the wet ingredients into the dry ingredients until fully combined.
• Add 1 cup (130 g) of waffle batter to the center of the waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Repeat with the remaining batter.
• Top each waffle with 1 tablespoon maple syrup and ½ teaspoon powdered sugar. Garnish with 1 tablespoon chocolate chips and 1 teaspoon sprinkles.
• Enjoy!

CLASSIC WAFFLES

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

WAFFLE CHIPS

Steps:

• Using the fluted blade of the French mandoline, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato a quarter-turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration.
• In a heavy-bottomed Dutch oven or high-sided stockpot, heat the oil until a deep-frying thermometer registers 300 degrees. Remove about 12 potato slices from the water, place on a clean kitchen towel or paper towel, and thoroughly pat dry. Carefully slip the potato slices into the oil, and fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes. Transfer chips to paper towels to drain, and sprinkle with salt. Repeat until all the potato slices are fried. Let cool. The chips can be made in advance and kept in an airtight container at room temperature up to 4 days. In very humid weather, the chips may absorb moisture and soften. To re-crisp them, heat in a warm oven. Under these conditions, they are best made just 1 day in advance.

CRISP CHOCOLATE CHIP WAFFLES

Steps:

• In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk, oil, butter and honey until blended. Add to dry ingredients; stir just until moistened. Stir in chocolate chips., Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

CHERRY CHIP WAFFLES WITH CHERRY SYRUP

Steps:

• Preheat waffle maker. In a small saucepan, cook and stir sugar and 1/2 cup water over medium heat until sugar is dissolved. Add cherries; cook and stir until cherries are tender, 3-5 minutes. Mix cornstarch and remaining 2 tablespoons water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove and keep warm., In a large bowl, whisk flour, baking powder, cinnamon and baking soda. In another bowl, whisk buttermilk, eggs, oil and extract until blended. Add to dry ingredients; stir just until moistened. Stir in cherries and chocolate chips. Bake waffles according to manufacturer's directions until golden brown. Serve with syrup and, if desired, additional chocolate chips., Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight container. Freeze cherry syrup in a freezer container. To use, partially thaw cherry syrup in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high until heated through, 30-60 seconds.