Instead of being deep-fried, these chips are baked with a light coating of olive oil and sprinkle of salt, which gives them a nutritional profile similar to roasted potatoes. They get their shattering crunch from a combination of ultra-thin slicing (technically achievable by hand, but I highly recommended a mandoline for the job) and a rinse in cold water before cooking to eliminate some of the potatoes’ browning-inhibiting starches. The accompanying dip, which packs a startling punch of flavor for so few ingredients, is better-for-you too, with most of its creamy luxury coming from Greek yogurt mixed with just a little mayo for richness.
The Link LonkMay 20, 2021 at 11:00PM
https://ift.tt/3yt8uoU
These paprika potato chips with ranch dip are better (and better for you) than store-bought - The Washington Post
https://ift.tt/2RGyUAH
Chips
No comments:
Post a Comment