MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Chips
Categories: Five, Appetisers, Potatoes
Yield: 4 Servings

1 tb Oil
1 lg Potato; sliced paper thin
- (peel optional)
1/2 ts Salt

Pour the oil into a plastic bag (a produce bag works
well). Add the potato slices, and shake to coat.

Coat a large dinner plate lightly with oil or cooking
spray. Arrange potato slices in a single layer on the
dish.

Cook in the microwave for 3 to 5 minutes, or until lightly
browned (if not browned, they will not become crisp).
Times will vary depending on the power of your microwave.
Remove chips from plate, and toss with salt (or other
seasonings). Let cool. Repeat process with the remaining
potato slices. You will not need to keep oiling the plate.

Recipe by: Jessica Tandy

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Dip w/Homemade Potato Chips
Categories: Pork, Potatoes, Cheese, Vegetables, Chilies
Yield: 12 servings

MMMMM-------------------------BACON DIP------------------------------
6 oz Cream cheese; room temp
3/4 c Sour cream
1/4 c Mayonnaise
1 c Shredded cheddar cheese
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Kosher salt
1/2 ts Black pepper
16 oz Bacon
10 oz Can Ro*Tel diced tomatoes
- w/chilies; drained
1/4 ts Cayenne pepper
Chopped green onions;
- garnish

MMMMM-------------------HOMEMADE POTATO CHIPS------------------------
16 oz Russet potatoes; rinsed,
- scrubbed
1/2 c White vinegar
Oil for frying
1 ts Kosher salt
1/2 ts Black pepper

FOR THE BACON DIP: Using a large mixing bowl, add cream
cheese, sour cream, mayonnaise, cheddar cheese, garlic
powder, onion powder, salt and pepper; stir until well
combined. Cover and refrigerate for 1 hour, or until
chilled.
Meanwhile, cook bacon according to package instructions.

Crumble bacon into bowl with the dip and add diced
tomatoes and chilies; stir until well combined.

Serve with tortilla chips, chopped veggies or homemade
potato chips.

FOR THE HOMEMADE POTATO CHIPS: Using a mandolin, slice
potatoes into 1/8" thick slices; place potatoes in a
large bowl.

Cover potatoes with cold water and stir gently; drain
water. Rinse potatoes until water runs clear.

Place potatoes in a large bowl. Add vinegar and enough
cold water to cover. Let stand at room temperature for 1
hour.

Using a heavy-bottomed pot or a deep fryer, add 2-3" of
oil. Heat over medium heat until temperature reaches
300ºF/150ºC. (If using a pot, a candy thermometer is the
best way to monitor the temperature of the oil.)

Drain potatoes and transfer to a paper-towel lined
baking tray. Pat potatoes dry with additional paper
towels.

Working in batches, fry potatoes for 6-8 minutes,
flipping occasionally, or until crispy. (Note: Avoid the
temptation of putting too many potatoes in the pot at a
time. Overcrowding the pot will make the chips take
longer to fry, and they will taste greasier.)

Using a slotted spoon, transfer chips to a paper-towel
lined baking tray. Sprinkle the batch of chips with a
portion of the salt and pepper. Repeat process, allowing
oil temperature to return to 300ºF/150ºC after each batch.

Author: David DuPont

RECIPE FROM: https://spicedblog.com

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