Recipes Cooking: chips

Showing posts with label chips. Show all posts

Monday, March 3, 2014

Towering Cheeseburger Oven Warmed Kettle Chips and Roasted Garlic Dip

Some cooks have the gift of creating beautiful and delicate creations as with the touch of an oil painter. Not to mention the sophisticated nuances of flavors and textures. The Voltaggio brothers from Top Chef come to mind. They are artists of food, for sure. I, on the other hand, can make a mean burger. (This is not to mean that I am comparing myself in ANY way to the Voltaggio brothers, or any other chef for that matter).

This is a quarter pound cheeseburger which was seared in a hot cast iron skillet until a cripsy crust was formed which sealed in the juiciness. While the burger was still in the skillet, I topped it with baby swiss cheese until it melted down over the sides. The accompaniments are of the traditional burger type including crunchy iceberg lettuce, thinly sliced red onion, dill pickle chips, mayo, ketchup and mustard.

For the roasted garlic dip, I cut 1 small head of garlic in half and placed it in a ramekin with olive oil salt and pepper. I covered it tightly with aluminum foil and baked it for 45 minutes at 350 degrees. After the roasted head of garlic came out of the oven, I let it cool for a minute or two and then mashed all of the cloves in a mixing bowl. The mashed roasted head of garlic I added about 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, a small handful of chopped fresh parsley and salt and pepper. Very simple, but served with kettle chips warmed in the oven for about 10 minutes, simply sublime!

Friday, February 28, 2014

SANDRA’S BAKED WHOLE WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just cant get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees. Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray.

Mix the spice/herb mixture in a small bowl. Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere. Repeat, doing the same on other side of pita halves as well. Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches. Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy. Watch carefully, as they could easily burn! ~ Enjoy!

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Tip: I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandras Addicting Baked Tropical Jalapeno Spinach Dip