Best 3 Herb Potato Chips Recipes
In the culinary world, herb potato chips stand out as a delightful and flavorful snack or side dish, capturing the essence of savory herbs and the crispy texture of thinly sliced potatoes. Versatile and customizable, these chips offer a tantalizing blend of flavors and textures, making them a perfect accompaniment to various meals and occasions. Whether you prefer the classic combination of rosemary and thyme or the zesty kick of chili and garlic, the world of herb potato chips is an aromatic and delectable adventure waiting to be explored.
Here are our top 3 tried and tested recipes!
HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Appetizer Bake Cocktail Party Seafood Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 80 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
- Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
- Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.
OVEN-BAKED GARLIC HERB POTATO CHIPS
Steps:
- In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes. If garlic starts to bubble, turn heat to low. Remove from heat. Let stand at room temperature until cool. Remove garlic and herb sprigs from the oil. Set aside 2 tablespoons of the oil. (Store the remaining oil in an airtight container in the refrigerator for up to 1 week and use in place of olive oil in recipes.) 2. Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper; brush paper with some of the 2 tablespoons herb-infused oil. Scrub potatoes. Use a mandoline to slice potatoes 1/8 inch thick. Arrange russet potato slices in a single layer on one of the prepared baking sheets; arrange sweet potato slices in a single layer on the other prepared sheet. Brush tops of potato slices with the remainder of the 2 tablespoons herb-infused oil. 3. Bake potatoes, one sheet at a time, for 24 to 26 minutes or until potatoes are golden brown, turning potato slices once halfway through baking. Check potatoes often during the last 2 to 3 minutes of baking since they will brown at different rates. Transfer any potato slices that are nicely browned to a clean piece of parchment paper on the counter. Sprinkle lightly with salt. Serve immediately. Tip Bruise herb sprigs by pressing with the flat side of a chef's knife or the back of a large spoon.
HERB POTATO CHIPS
Make and share this Herb Potato Chips recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel potato and slice it paper-thin with a mandolin.
- Line a baking sheet with parchment paper and spray with cooking spray.
- Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice.
- Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary).
- Spray the potatoes with cooking spray and cover with another sheet of parchment paper.
- Place a baking sheet on top of the parchment paper.
- Bake at 350 for 20 minutes.
- Eat as a snack or garnish your favorite soup with these chips.
Tips:
- Choose the right potatoes: For the best results, use russet potatoes, which have a high starch content that makes them crispy when fried.
- Slice the potatoes thinly: The thinner the potato slices, the crispier the chips will be. Aim for slices that are about 1/16-inch thick.
- Soak the potato slices in water: This helps to remove excess starch, which can make the chips soggy. Soak the slices for at least 30 minutes, or up to overnight.
- Dry the potato slices thoroughly: Before frying, pat the potato slices dry with a paper towel. This will help them to crisp up evenly.
- Use a high-quality oil: For the best flavor and texture, use a high-quality oil such as olive oil, avocado oil, or coconut oil.
- Heat the oil to the right temperature: The ideal temperature for frying potato chips is 350 degrees Fahrenheit. If the oil is too hot, the chips will burn. If it's too cold, they will be greasy.
- Fry the potato slices in batches: Don't overcrowd the pan, or the chips will not cook evenly. Fry the chips in batches, and remove them from the oil when they are golden brown and crispy.
- Season the chips immediately: As soon as the chips are out of the oil, season them with salt, pepper, or other desired seasonings. This will help the seasonings to stick to the chips.
Conclusion:
Making homemade potato chips is a fun and easy way to enjoy a delicious and healthy snack. With a few simple ingredients and a little bit of time, you can create perfectly crispy and flavorful potato chips that are sure to please everyone. So next time you're craving a crunchy snack, give these homemade herb potato chips a try!
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