baked potato chips + dip

most baked potato chip recipes direct you to heat the oven to 400°.  so like an obedient direction follower i did.  to my disappointment my chips would inevitably blacken, burn, and (on one occasion) catch fire.  so i’m sure you can imagine how happy i was when i found a solution to my charred chip problem.  the solution is a lower oven temperature. duh? i don’t know why i never thought of that.  the result, i must say, is pretty awesome.   frank and i were super proud of ourselves when our hard (potato-slicing) work had finally paid off!  we ended up with some pretty perfect potato chips – crispy, and crunchy chips that were lightly golden.  however, if you’re looking for a Lays-type of a potato chip this is not the recipe for you.  if you are looking for a chip that’s closer to a Terra Chip (but not as greasy) then stay tuned and give this recipe a shot. {side note: i used white yams, but any potato works here}

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initially, i was not planning to do a chips + dip post, but i had some greek yogurt in the fridge and thought it would be a nice addition.  for the dip i used 0% Fage greek yogurt, alternatively you can totally use 2%, or full fat – up to you.  (for a vegan alternative you can easily substitute your favorite vegan sour cream.) again, if you’re looking for a traditional sour cream and mayo-type dip, this is not the dip for you.  the dip highlighted here is super tasty, but not heavy at all. additionally, it’s low in calories and fat-free 🙂 hopefully you will enjoy this almost guilt-free snack food.

**make sure to pay attention to how thin you slice your potatoes and how long you bake them.  obviously the thinner you slice the shorter you bake and vice versa.  also, if you’re using a mandolin, be careful! i nearly sliced off the tip of my finger off last year.  since then i have invested in a de buyer mandolin. while it was much pricier than the OXO ones, it was well worth it…DSC_0077

:: for the chips ::

2 potatoes (i used white yams)

2 tablespoons olive oil

1/4 teaspoon paprika

2 teaspoons dried parsley

ground pepper

coarse sea salt

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:: for the dip ::

1/2 cup (6oz.) of 0% fat greek yogurt

2 teaspoons dijon mustard (my favorite is Maille)

1 shallot finely chopped

salt and fresh ground pepper

:: makes about 60 chips ::

pre heat oven to 300°

line two rimmed baking sheets with parchment paper

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:: directions ::

using a mandoline or a knife, slice potatoes thin

combine the potatoes and olive oil until each slice it coated with oil

add paprika, parsley, salt and pepper, mix until combined

spread the slices on the parchment lined baking sheets, try not to let them touch or overlap

place the baking sheets in the oven

bake for 30 minutes – 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)

while the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combined

refrigerate the dip and stir before serving

the chips are ready when they are slightly browned and their edges are curled

:: enjoy ::

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herbed wild rice patties

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these patties are versatile, and can be made using brown rice, lotus rice, red rice, etc.  however, i would stay away from white or sushi rice, i’m not sure they would add any flavor to the dish.  additionally, you do not have to use oat flour.  i simply prefer it.  you can also substitute the grape seed oil for another “high heat” oil.  just to note, if you are using dried herbs you can decrease the amount by 1/2.

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inspired by sprouted kitchen

:: makes 7 patties ::

1/2 cup uncooked wild rice

1/2 cup oat flour

1/2 of a small onion, diced

2-3 cloves of garlic, minced

2 eggs

fine grain salt and pepper

grape seed oil for cooking

:: herb mixture ::

2 tablespoon parsley (if using dried herbs, reduce to 1 teaspoon)

2 teaspoons thyme

1 1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

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:: directions ::

prepare your rice according to the directions that are given on the packaging.

while the rice is cooking – chop the onion, and mince the garlic.  heat a small skillet on medium heat. once hot (your skillet is hot when a droplet of water sizzles), cover the bottom of the skillet with grape seed oil. sautè the onion for a couple of minutes, then add the garlic.  let it cook stirring every few minutes – about 4-5 minutes.  remove from heat and let cool.

next, prepare the herb mixture. chop the parsley, thyme, and oregano.

once the rice is cooked, let it cool.  combine the cooled rice, the eggs, the onion and garlic, and the herb mixture.  stir in the flour.  mix until the ingredients are combined. toss in the crushed red pepper, the salt and pepper (i used about 3 pinches of salt). stir.

let the mixture sit for a couple of minutes.  in the meantime, heat your pan.  (i used an 8-inch cast iron skillet and cooked the patties in batches of 2.)  once the skillet is hot, add 1 tablespoon of grape seed oil (more if you are using a larger pan). while the oil is heating, form the patties: using a small ramekin (mine was 2 inches), scoop a portion of the mixture in the bottom – pat it down to make it compact.  then,  turn it out onto your skillet, and let it cook 4-6 minutes on each side. ready a plate with a paper towel to sop up any unwanted oil.  repeat with the remaining mixture.

:: enjoy ::

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