Gannett News Service
Basic Potato Chips
21/2 pounds russet potatoes, peeled
2 quarts pure olive oil or vegetable oil
Medium-coarse sea salt (optional)
Slice potatoes into 1/16-inch-thick rounds with a mandolin or plastic vegetable slicer. Soak the potato slices in cold water for five minutes and drain in a colander. Spin-dry in a lettuce spinner and pat the potato chips dry on cloth towels.
Heat oil to 350 degrees in a deep-fryer or heavy-bottomed pot large enough so the oil doesn't come more than a third up its sides. Submerge the potatoes, a small handful at a time (you'll quickly learn to gauge how many you can add at once), into the oil and fry to a golden brown, for 2 or 3 minutes.
If they brown too quickly, reduce the heat or the chips will be limp; if they brown too slowly, turn up the heat. Drain on paper towels, sprinkle with salt and serve or keep warm in a 200-degree oven. Makes 8 snack servings.
Vegetables (Morrow; $35)
Potato Chip Chicken
1 (20-ounce) bag regular salted potato chips, crushed
1 (16-ounce) container sour cream
21/2 pounds chicken tenderloins
Butter-flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter
Preheat oven to 450 degrees. Place sour cream in a medium bowl. Dip chicken into sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken five minutes, then reduce heat to 375 degrees and bake 10 to 12 minutes. While chicken is baking, melt butter and add garlic powder.
Return oven to 450 degrees and brush garlic butter over each piece of chicken, baking for an additional five minutes or until chicken is golden brown. Makes 4 to 6 servings.
Crunchy Potato Chip Tuna Salad
1 cup mayonnaise
2 tablespoons vinegar
2 cups cabbage, finely shredded
61/2 ounces tuna, drained and flaked
1/3 cup carrot, shredded
1/3 cup green bell pepper, chopped
2 tablespoons onion, minced
21/2 cups potato chips
In a medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot, bell pepper and onion. Cover; chill. Just before serving, add potato chips; toss lightly. Makes 2 servings.
Potato Chip Brownies
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
2 eggs, well beaten
2 squares unsweetened chocolate
1 cup sugar
1 teaspoon vanilla
3/4 cup potato chips, crushed
Sift flour with baking powder and salt. Melt butter and chocolate. Beat eggs well and add sugar gradually, beating well. Add the chocolate mix and vanilla to eggs and blend. Add flour and mix well. Add potato chips. Bake in lightly greased eight-inch square pan in a 350-degree oven for 30-to-35 minutes. While warm, cut into squares. Makes 12 brownies.
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