Potato Chip Pie Crust Recipes

POTATO CHIP PIE CRUST

Steps:

• Mix milk, sweetened condensed milk, egg, and butter in a bowl.
• Pour the mixture over potato chips and toss periodically over the span of five minutes so that the potato chips have time to absorb some of the liquid.
• Spray the bottom of a 9-inch pie pan with a non-stick cooking spray.
• Remove the chips from the liquid and line the pan with the chips, going all the way up the sides of the pan.
• Fill the pie with whatever pie filling you plan to use and bake according to the instructions for that pie recipe.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

POTATO PIE CRUST

Steps:

• Preheat an oven to 400ºF.
• Lightly oil a 9" pie dish.
• Pour frozen hash browns into the pie dish, and sprinkle with oil, salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
• Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
• Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
• The pie crust is now ready to to use in your desired filling. It can sit for 1 day at room temperature, covered, before use.

SALTED CHOCOLATE TART WITH KETTLE CHIP CRUST

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse the potato chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
• Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.
• Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
• Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.
• Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
• Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around in a swoopy motion. Let the entire tart chill in the refrigerator until cold. Dust with flaky sea salt before slicing and serving.

POTATO CHIP PIZZA

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
• Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
• For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
• Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.