National Potato Chip Day dish with Chef Lorious


    Chef Lorious's sweet, savory and salty potato chip recipes. (ABC7)

    If there’s any holiday we can get behind, it’s National Potato Chip Day. The crispy favorite is among the most addictive of snacks, but those bites can go far beyond the bag. One of our favorites, Chef Lorious, was here with sweet, savory and salty spins to help celebrate all things chips.

    Potato Chip Bark

    Ingredients:

    • 8 oz bag thick cut potato chips
    • 8 ozs semi-sweet chocolate chips
    • 8 ozs white chocolate chips
    • 1/2 cup toffee brickle pieces

    Directions:

    • Spread potato chips on parchment paper lined baking sheet.
    • Melt semi-sweet and white chocolate chips, separately.
    • Melt in microwave for 30 second intervals, stirring between each interval.
    • Generously drizzle the semi-sweet chocolate on the potato chips.
    • Generously drizzle the white chocolate on the potato chips.
    • Sprinkle the toffee brickle pieces.
    • Allow to set so the chocolates can firm.

    Bacon & Potato Chip Crusted Mac & Cheese

    Ingredients:

    • 1 lb elbow macaroni and cheese (see recipe at ChefLorious.com)
    • 1 cup crushed potato chips (recommend chips with ridges)
    • 1 cup Parmesan cheese, grated
    • 4 Tbsp unsalted butter
    • 5 slices of cooked bacon, crumbled into bits

    Directions:

    • Prepare macaroni and cheese according to recipe.
    • In a skillet over medium heat, combine crushed potato chips, Parmesan cheese and butter.
    • As butter melts, continue stirring until chips are slightly toasted and the Parmesan cheese is well integrated.
    • Remove from the heat and stir in the bacon.
    • Top the macaroni and cheese with the chip and bacon topping.

    Homemade Potato Chips

    Ingredients:

    • 3 Russet potatoes, peeled (optional)
    • Bowl full of cold water
    • 1/2 cup vinegar

    Directions:

    • Peel the potatoes (optional) and using a mandolin slice the potatoes approx. 1/8 of an inch thick. You don’t have to peel the potatoes, but if you don’t, be sure to scrub the outside skin very well.
    • After potatoes are sliced, rinse them in cold water several times until all of the starch has been rinsed away, and the water runs clear.
    • Soak the potato slices in a bowl full of cold water and a 1/2 cup of vinegar. Be sure the water completely covers the potatoes.
    • Let the potatoes soak for at least 30 minutes.
    • Remove potatoes from the water and dry on a paper towel. Be sure they are fully dry before placing in oil for frying.
    • In a frying pan, heat 1 inch of neutral frying oil.
    • When oil is hot, place dry potato slices in oil. Do not over crowd the pan; fry in batches.
    • Keep the oil temperature low, but keep the potatoes sizzling in the oil.
    • When the potatoes stop sizzling, but float in the oil, they are done. Each batch should take about 10 – 12 minutes to finish

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