Sin City Dirty Chips Recipes

SALT AND VINEGAR ZUCCHINI CHIPS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
• Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
• Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.

SIN CITY COCKTAIL DIP

Steps:

• Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
• Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
• Serve with sliced baguette or crackers.

SALT & PEPPER DIRTY POTATO CHIPS

Steps:

• Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
• Mix together all spices in a small dish and set aside.
• Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
• In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
• Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
• When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.

SIN CITY COOKIES

Steps:

• In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and granulated sugar and mix until incorporated. Add the eggs and vanilla. Mix on medium-low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chocolate chips by hand using a rubber spatula.
• Drop the dough onto a parchment-lined sheet tray in 1-cup mounds. Place the tray in the freezer and freeze for 1 hour.
• Preheat the oven to 375 degrees F.
• Bake straight from the freezer until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top, 20 minutes.
• Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack.