Steph Hatfield - Never Buy Potato Chips Again! Deliciously Cheap Recipes and Tips for Homemade Gourmet Chips and Dips
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Never Buy Potato Chips Again!
Deliciously Cheap Recipes and Tipsfor Homemade Gourmet Chips and Dips
A Save at Home Quick Guide
Steph Hatfield
Theres no doubt about it, folks just like snacking. Infact, according to a 2011 report by U.S. Department of Agriculture Food SurveysResearch Group, most Americans consume one to two snacks daily. Unfortunately,all this snacking has led to increases in health problems such as obesity,heart disease and increased bad cholesterol levels. Additionally, snacks areincreasingly expensive making the average households food costs soar. Take amoment to check your grocery cart what percentage of the items you normallypurchase are snacks? The results may be surprising.
How would you like to continue to consume snacks without theadverse effects to your walletand your waistline? Making your own homemadechips and dips is an effective way to cut food costs and provide your familywith healthy, low-fat snacks. They are easy and fun to make, and offer avariety of tasty treats.
The books in the Save at Home series help you save money byshowing you how to make things at home that you might normally buy at thestore. Each book has a different focus area, like homemade cleaning products,do-it-yourself condiments, or even home-baked dog treats, and is filled withhow-to information, recipes, and tips. All of the books in the Save at Homeseries help you to quickly and easily make household staples like laundrydetergent, ketchup, air fresheners and more, for a fraction of the price ofstore bought products.
Some books in the Save at Home series are labeled as QuickGuides. While many books in the Save at Home series are comprehensive guideson a big topic, a Quick Guide is focused on a single, narrow topic. Forexample, Never Buy Condiments Again is a comprehensive guide withinformation and recipes about virtually every common household condiment. Incomparison, Never Buy Potato Chips Again is a Quick Guide, featuringrecipes and information only related to homemade chips and dips. Quick Guidesare great when youre looking for information on a very specific niche topic.
Table of Contents
Taste Fresh,homemade chips and dips taste incredible and are bursting with amazing flavorsthat cannot be found in processed snacks.
Health Homemadesnacks do not contain fillers or preservatives that are used in factory-made chips.Using fresh vegetables, fruits and ingredients that are full of vitamins are ahealthy alternative to processed snacks. Many homemade chips are baked ratherthan fried, thus cutting bad cholesterol. In addition, you control the amountof salt and sweeteners used in homemade recipes.
Cost Thesequality chips are made from fresh vegetables and fruits, most commonly found inyour grocers produce section. Three large potatoes at an approximate cost of$1.50 can yield the same amount of chips as are found in a regular family-sizedbag of commercially-produced potato chips at an average cost of $4.99 per bag! Inexpensiveproducts like yogurt and sour cream can be made into dips that cost a fractionof prepared ones.
Choice Makingyour own fresh chips and dips allows you to make choices regarding bakingversus frying, the types of oil used, amounts of salt, sugar or items you oryour family may be allergic or sensitive to, or simply dont like! You choosewhats in your snacks and whats not.
Chips Store chips in air-tight containers or plasticzip-type bags from which as much air as possible has been removed.
Dips Store dips in air-tight containers in the refrigeratorfor up to two weeks.
Tip: rather than dipping out of thestorage container, place dip to be consumed in a small bowl. This keeps germsand cross-contamination out of the storage container, giving the dip a longershelf-life.
Basic Ingredients : For chips you will want to have some simple, basic produce,such as potatoes (white, red, Yukon gold are good choices), sweet potatoes, beets,carrots, taro root, apples and bananas. For dips, yogurt, sour cream, creamcheese, herbs, spices, fresh fruits and vegetables are used.
Basic Equipment: For chips it is most helpful to invest in a mandoline,a device that consistently cuts super-thin slices of vegetables and fruits. Somepeople prefer using a food dehydrator or microwave oven rather than aconventional oven to produce chips that are not fried. For making dips, a foodprocessor or electric mixer is often helpful. A silicone mat (also known as aSIL PAT) is also recommended.
Basic Tools: Most recipes require the most basic of kitchen tools:knives, measuring cups and spoons, vegetable peeler, bowls, baking pans,spatula and a cutting board. If you plan to make chips on a regular basis, anoil mister is a great tool to invest in.
Have you ever tried to make potato chips at home and just ended up withpiles of soggy, oil-soaked potatoes? This easy recipe gives you the secret tocrunchy homemade chips that are fun and easy to make!
What you need:
1 pound Idaho potatoes
Vegetable oil
Salt and/or pepper to taste
Water
Directions:
1. Scrub the potatoes thoroughly.
2. Put on a large pot of water to boil.
3. Use a mandoline to slice the potatoes into thin, even slices; 1/8 of aninch thick is ideal.
4. Place all potato slices in the boiling water. Boil for two minutes.Immediately remove from heat and transfer potato slices to kitchen towel orpaper towels to dry for 5-10 minutes. Turn often during drying process toensure the majority of moisture is removed.
5. Heat vegetable oil in large electric skillet or deep fryer. The oilshould be deep enough that potato slices can be completely submerged. The oilshould be heated to 350 degrees.
6. After the oil is heated and the slices have dried, add one fourth of thepotato slices to the hot oil.
7. Flip the potatoes constantly while in the oil to ensure even cooking.Potato slices should be cooked until they release no bubbles when submerged inthe oil. It should be about 5 minutes of cooking time.
8. Remove chips from oil as they are done. Transfer cooked chips to acookie sheet lined with paper towels to remove excess oil. Sprinkle with saltand pepper to taste, and toss to coat all chips.
9. Repeat the process until all the potato slices are cooked.
10. Serveimmediately. If storing the chips, allow to cool completely before placing inair-tight storage container.
Recommendations: This recipe can be prepared using white,red-skin, Yukon gold, or sweet potatoes, though boiling and frying times mayneed to be adjusted for different potato types.
Tips: Sweet potato chips are great when tossed with a combinationof salt and sugar or brown sugar. For flavored regular chips, try adding herbsand spices when tossing chips after frying, such as garlic powder, barbequespice rub, cayenne pepper, dill or smoked paprika.
Potato chips are Americans number one snack food. You can make themhealthier, tastier and more interesting when you prepare homemade white, goldand sweet potato chips. To make them as simple as possible, these homemadetreats are made in the microwave oven.
What you need:
1 pound white, red-skin, Yukon gold or sweet potatoes
Olive oil
Salt and/or pepper to taste
Directions:
11. Scrubthe potatoes thoroughly and peel if desired.
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