The Potato Chip Contraption

 

The Potato Chip Contraption is a nifty thing I picked up this past weekend.

Many of you know I am advocate for eliminating processed foods. My mantra is ” If it has to be processed, process it yourself.”

It’s amazing though how easy it is to “forget” that when it comes to potato chips.

I/we really like them.

A lot.

So our chip bin has been a bit sparse since I began to process all of our own foods.

I’ve been thinking about deep-frying and not being very attracted to using all that fat at home, especially for potato chips.

Because, you do know that you’d just have to make fries too, since the oil is hot and the potatoes are out. And you want to make the most efficient use of all resources. It is also highly possible that some chicken wings may have to follow.

It just makes sense. Right?

I wandered out of the house last week, just to get out for a while.

I found myself in a kitchen store, imagine that.

When I saw this handy thing, I thought “Well, Hello Chips!” It was less than $10 so it came home with me.

The Potato Chip Contraption

The Potato Chip Contraption

I love it!

From the top to the bottom: Hand guard, slicer, chip rack, serving bowl

The 4 pieces of the contraption

The 4 pieces of the contraption

Homemade Potato Chips Not fried

  • Servings: 1
  • Difficulty: simple; contraption required
  • Print

1 Potato Chip Contraption

1 russet or Yukon Gold potato

Light Drizzle of oil

Seasonings of choice: salt, pepper, garlic, onion etc.

Method:

Take a potato; wash it. Peel it, if you want. I like the peel and it carries nutrients too. I recommend just a good scrub.

Hold the potato with the hand guard if you want, I don’t use it, but if you’re not sure, use it. The blade is really sharp.

Slice the potatoes into the bowl

Slice the potatoes into the bowl

Slice the potatoes into thin slices. I find it works best to make small round slices rather than long oval ones. Why? They fit better on the contraption.

Drop the potatoes into a separate bowl, drizzle with a few drops of oil, then season.

Sliced 'taters

Sliced ‘taters

Place each potato slice into a slot on the chip rack; filling up the rack. This will use about 1/2 of a potato which is a perfect one portion size. It takes 24 slices to fill the rack.

Line the potato slices up on the rack

Line the potato slices up on the rack

Place the rack in the microwave and cook the potatoes for 3-4 minutes. Timing will vary. These took 4 minutes, but other batches took less time.

Check them, if you see potatoes turning brown, get them out as they are done!

Turn the chips out into a bowl and serve. Be careful because they will be hot at first. Remove them from the rack while still warm because if you let them cool, they become very crisp and break when you try to remove them. So work fast!The Potato Chip Contraption

Here’s what I love the most about this contraption:

  • Crispy chips NOT deep-fried!

  • I love to eat good chips and not support processed food manufacturing.
  • We eat fresh chips, not old ones.
  • We get to eat chips without a lot of added fat and we control the salt and seasonings.

Ever read the ingredients on the “Salt & Black Pepper” flavored chips? . . . just saying. . .

Just in case you get a wild hair on and make a bunch of chips, here is a link to:

Potato Chip Cookies!

Crispy, home made potato chips

Crispy, home-made potato chips

 

 

 

 

How To: Standard Breading Procedure

Dear Tyler,

You asked how to bread something to make Tonkatsu or Parmesan style dishes. So here it is!

If you want to bread something so the breading actually stays on the product, you need to follow a standard breading procedure,

It is a 5 station set-up. Breading your food using this method ensures a great finished dish.

Flour, Egg wash and Bread crumbs
(To remember the order, think of the abbreviation for the month of February: FEB)

1) Ready to go product – seasoned

2) Flour – just plain flour

3) Egg wash – make it liquid

4) Bread crumbs – You can use any bread crumbs, Panko are amazing in my opinion. Instead of bread crumbs, you can also use any kind of ground nut, crushed potato chips, corn flakes, or plantain chips, Trisket crumbs, coconut, etc.

5) Final breaded product

In this post I am using catfish, but the same method works for everything you want to bread.

Prepare the product, trim it, skin it, pound it thin, what ever you want to do, do it before it gets breaded.

Season with salt and pepper and other seasonings if desired.

Here, catfish is getting seasoned with lemon ginger seasonings before breading

Dip each piece into the flour

Then into the egg wash

Then into the bread crumbs

Place the breaded items onto a baking sheet; drizzle with oil.
Bake at 375 F for 20-30 minutes to ‘oven fry’ or pan fry in a saute pan with a small amount of oil.

The family favorite for this is to make “Katsudon”  with thin sliced pork loin or a chicken breast sliced and pounded thin. We serve it over Basmati rice with Bull Dog Brand Tonkatsu Sauce. (I usually buy this in an Asian grocery store.)

Bull Dog Sauce

When using chicken breasts, you can cut them into fingers or slice a large breast into thirds, place each slice into a zip bag (don’t zip it!) and pound gently it so it gets evenly flattened. Season and proceed with the breading procedure.

To pan fry instead of cooking the cutlets in the oven, heat a saute pan to high, add a thin-film of oil to the pan and saute until each side is golden brown.

Pan fry in a thin-film of oil until golden on each side

Add steamed broccoli to round out your meal.

You can take the plain breaded cutlets and serve them with different sauces and sides to create very different meals from breaded cutlets.

Boil some rice, add some frozen green peas when the rice is done. The peas only need to warm through.

Place the fried cutlet on top of the rice and drizzle with Bulldog sauce.

To make a “true” katsudon, place caramelized onions over the hot steamed rice, top with the cutlet and then top it all with an egg. Cover and the steam from the cutlet and the rice will gently cook the egg. Break the egg yolk and stir it in to create a wonderful sauce. Drizzle with Bull Dog Sauce .

Tonkatsu with Bull Dog Sauce

You can create Chicken Parmesan by topping the golden brown cutlet with marinara sauce and cheese – I am partial to Asiago – but Parmesan, or mozzarella are just fine too.

Melt and brown the cheese, serve over pasta and more sauce on the side. Top it all with more cheese and serve with a salad on the side.

Chicken Parmesan

Breaded Cutlet with Lemon

Be careful when pan frying, place the cutlets into the pan so it splashes away from you, not towards you. Once the cutlets are golden brown, you can finish cooking them in the oven that has been pre-heated to 350°F.

Enjoy making these and think of other ways to serve them too. Change the sauce ( try Thai Green sauce!) and starch. Put a cutlet on a bun, add coleslaw and BBQ sauce to make it into a sandwich.Or make Chicken Piccata with lemon and capers.

Let me know if you come up with other ideas!

If you want to freeze the breaded cutlets, freeze them raw as soon as you finish breading them. You can cook from frozen over medium heat.

Love ya!

Mom

Baked Crispy Kale Chips

If you love potato chips, you will probably love baked crispy kale chips too.

They are so simple to make, quick and nutritious, and you can’t stop eating them!

The shared bounty this week was baby kale.

ImageHere is how you make the baked crispy kale chips.

Preheat the oven to 350 degrees F. Line a baking sheet pan with parchment. Do not use an insulated baking sheet pan.

You will need:

  • 1 bunch fresh kale
  • olive oil
  • sea or kosher salt (do not used iodized table salt)

Prepare the kale.

To make the chips, remove the leaves from the kale stems. Do this by holding the leaf and pulling the stem off from the back side of the leaf. This removes the stringy stem all the way down the leaf.

ImageImage

Tear the leaves into bite size pieces, but not too small. Wash and spin dry in a salad spinner. Place the kale in a bowl, season with a light drizzle of olive oil and a light sprinkle of salt.Image

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Spread the kale on the baking sheet and place in the pre-heated oven for 10-15 minutes. The younger and more tender the kale, the less time it takes to crisp.

When the chips are crispy and slightly brown on the edges, remove from the oven and serve.

If you live in a humid area, the chips may need re-crisping by simply placing them in a warm oven for a few minutes.

They have a lovely earthy flavor that complements many dishes. The chips make a great snack and are something different to put out at your next party.

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Spread the kale on a baking sheet and bake for 10-15 minutes

When taking a chefs certification once, I used the kale chip to compliment a dish of Lobster and Israeli Couscous with Grapefruit Emulsion. It was the perfect compliment as it brought  warm earthy “umami” flavors which really made the dish pop.

Potato Chip Cookies

I wrote this post on Potato Chip Cookies before I realized how many others have recently posted recipes for potato chip cookies. In studying some books on food photography, cookies were an “assignment”. These have been on my mind lately and decided to make them for pictures.

Oh well, here is another version that isn’t adapted from Emeril or Smitten Kitchen. Guess a good thing is hard to keep quiet!

We have enjoyed these for years. So addicting and rich a small batch is all you need.

These potato chip cookies are a style of shortbread. There is no salt in the recipe due to the addition of the crushed potato chips. It is a simple and deliciously sweet and salty cookie. They remind me of Pecan Sandies.

The use of baking powder is optional. Using it creates a meringue like texture to the cookie. Quite yummy.

This recipe was discovered in Mom’s Big Book of Cookies which has many delightful cookie recipes, many of which are “kid helper” friendly. I tweaked it a little bit.

If you wanted, you can add some dark chocolate chips to the mix or melt chocolate and dip half the cookie in the melted chocolate.

Or perhaps use pretzels instead of potato chips.

After this potato chip shortbread cookie, maybe a bacon shortbread cookie would be in order. . . just sub out minced crispy bacon for the potato chips and see what you end up with.

Potato Chip Cookies

1/2 cup soft butter

6 Tablespoons granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup finely chopped pecans

1/2 cup crushed regular potato chips (non flavored-low fat ones work too)

1 teaspoon baking powder – optional

  • Pre-heat the oven to 350°F
  • Line a baking sheet with parchment paper or use a silpat silicone  mat
  • Cream the butter and sugar together
  • Add vanilla
  • Scrape down the sides of the bowl
  • Measure the flour, baking powder, if using, chopped nuts and crushed chips into a bowl and stir together well.
  • Incorporate the dry mixture into the creamed butter, sugar and vanilla.
  • Make 1 inch sized balls and place 2 inches apart on the baking sheet.
  • Using a flat-bottomed glass of cup, flatten each ball, dipping the bottom of the glass into sugar between each cookie.
    • Or you could roll the balls in sugar and then flatten them
  • Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown.
  • Cool on the baking sheet for 5 minutes before moving the cookies to a cooling rack.

Serve with a tall cold glass of milk.