If you enjoy the flavor of pumpkin, this is a great alternative to regular potato chips. Return oil to 300° between batches of potato chips.These baked pumpkin chips are a crunchy, healthy and easy snack. Serve chips topped with blue cheese sauce and sprinkled with remaining 1/2 teaspoon black pepper sprinkle with chives, if desired.Īpproximate nutritional values per serving: 302 Calories, 28g Fat (11g Saturated), 41mg Cholesterol, 496mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Protein In batches, fry potatoes in oil 6 minutes or until golden brown and crisp with slotted spoon, transfer to paper towel-lined rimmed baking pan and immediately sprinkle with 1/2 teaspoon black pepper and remaining 1 teaspoon salt. Drain potatoes transfer to paper towel-lined rimmed baking pan and pat dry with paper towel. Strain cream mixture through fine-mesh strainer into small bowl whisk in blue cheese.Ĥ. Whisk in cornstarch mixture cook 8 minutes or until slightly thickened, whisking occasionally. Stir in garlic, wine and rosemary heat to a simmer. Add shallots and 1/2 teaspoon salt cook 2 minutes, stirring occasionally. In second medium saucepot, melt butter over medium heat. In small bowl, whisk cream, cornstarch and red pepper. Attach deep fryer thermometer to side of medium saucepan add oil and heat over medium heat 15 minutes or until oil temperature reaches 300°.ģ. Place potatoes in clean large bowl add vinegar and enough cold water to cover let stand at room temperature 1 hour.Ģ. Drain potatoes rinse under cold water until water runs clear. Cover potatoes withcold water agitate potatoes with hand. With mandoline, slice potatoes 1/8-inch thick transfer to large bowl. 1/2tablespoon chopped fresh chives for garnish (optional)ġ.
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