Potato Chips

Potato Chips

Ingredients:

russet potatoes

peanut oil

salt or other seasoning

Instructions:

Preheat oil in fryer to 375 degrees.

Meanwhile, slice potatoes very thin (I use a 1/8" ruffle cut on a mandolin).  It is essential to have them cut evenly.  Place sliced potatoes in water until ready to use to prevent them from turning brown.

Before you fry the potatoes, drain the water and place potatoes on a towel.  Remove excess water by rolling the towel.

Place a few potatoes in the fryer (be sure to not overcrowd).  I found that they cook best when fully submerged.  My fryer has a basket that has an up and down position.  When I placed the basket in the up position it was just low enough to keep the potatoes submerged.  If you don't have this option, you will have to flip as you cook.

Cook potatoes until they are slightly tanned.  They should be rigid, not soft and mushy.  If your potatoes are not cut evenly you will see that one side is rigid while the other side is soggy.

When the chips are fully cooked move them to a cooling rack topped with paper towels.  Allow them to cool slightly before adding salt or other seasoning.

Tips:

My favorite chips are sour cream and cheddar and I wanted to try to make something similar.  If I were at the store I would have bought a cheddar popcorn flavoring or something but I wasn't at the store...I had to improvise.  I took the cheese packet out of a box of Kraft Macaroni and Cheese and sprinkled the chips with that.  It wasn't the same, but it was actually better than I expected.  

What flavors do you like on your chips?

Guacamole (4 P+)

This is another food that everybody has their own recipe for.  I always make my guacamole with a lot of lime and salt.  Say what you will, I always get complimented on my guac!

The hard thing about this recipe is, since the vegetables always vary in size and taste, there isn't an exact recipe.  This is what I usually start with and work from there.

Guacamole
8 Servings, 15 Minutes
PRINTABLE

Ingredients:

4 avocados, skin and seed removed

4 plum tomatoes, seeded and diced

½ white onion, chopped

3-4 limes, juice only

1 T fresh cilantro, chopped

salt, to taste

Instructions:

In a medium bowl, mash the avocados with a potato masher.  Add remaining ingredients to the bowl and mix well.

Notes:

The lime juice will help to keep the avocado from browning but can’t prevent it completely.  If storing, cover with plastic wrap, pressing out as much air as possible and refrigerate.

Mexican Bruschetta (7P+)

This recipe was developed when I was making bruschetta but wanted to incorporate avocado.  I decided to make a guacamole inspire topping.  You can use more or less of any of the ingredients as there is no right way to make guacamole.  I like to make it with a lot of avocado, lime, and salt.

2 Roma Tomatoes, diced

1 Avocado, diced

1 slice Red Onion, finely chopped

1-2 cloves Garlic, finely chopped

½ t Salt

¼ c Fresh Lime Juice

1 t Cilantro

12 slices of small loaf Wheat Italian Bread

Preheat broiler.

Put all ingredients except bread into bowl.  Mix gently, taking care not to crush avocado.  Set aside.

Place 8 slices of bread on broiling pan.  Place in oven 4 inches from the heat.  Cook until lightly toasted, flip, and toast on opposite side.

Place bread on serving plate.  Spoon tomato mixture over bread and serve.

Serving Size: 3 slices

Total Servings: 4

The Beginning

My family and friends have asked for some of my favorite healthy recipes so I am going to use this blog as a way to share them.


My husband and I track points from the Weight Watchers system so every recipe has the point value listed. If you aren't using WW simply ignore the P+ values.


I'd love to hear feedback if you try any of the recipes and any variations that you have made.