Skinny Garlic Potato Chips Recipes

SKINNY GARLIC PARMESAN FRIES

Steps:

• Combine the oil and crushed garlic in a small bowl.
• Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.
• Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.
• Remove from the oven and top with parmesan and parsley, eat hot!

GARLIC POTATO CHIPS

Steps:

• Heat 2 teaspoons minced garlic in a pan with 1 tablespoon olive oil until golden, 2 minutes. Let cool, then strain the oil. Slice 2 unpeeled russet potatoes into thin rounds with a mandoline; rinse with cold water and pat dry. Toss the potatoes with the garlic oil and 1/2 teaspoon salt. Working in batches, spread the potatoes on 2 baking sheets coated with cooking spray and bake at 400 degrees F until golden, 25 to 30 minutes. Let cool until crisp.

SKINNY GARLIC MASHED POTATOES

Steps:

• Peel and chop potatoes (or leave the peels on).
• Boil potatoes until tender. Drain.
• Mash the potatoes with a masher, adding broth a little at a time to desired consistency.
• Add garlic and parsley.
• Chunk up the cheese slightly and mix in gently. Do not mix completely.
• Salt and pepper to taste.

SKINNY CUT CHIPS

Steps:

• wash your potatoes then, peel them.
• chop the peeled potatoes into 1cm width chips. Tip: cut into 1/4 and make into 1cm width chips.
• preheat the oven to 200c and oil a tray.
• put the chips in a bowl and add your flavour, if your putting on just salt and/or pepper than ignore this step.
• place all your chips on the oiled tray and pour plenty of oil over the chips. This makes it taste better and cook quicker. Put your salt and pepper on your chips. Massage the chips (rub together gently) and put in the oven for about 25 mins or until golden and crispy.

SKINNY MASHED POTATOES

Steps:

• Place potatoes, onions, garlic, and bouillon cube in a large pot. Pour in enough water to cover contents half-way; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
• Mash potatoes in the cooking liquid to desired smoothness.

SKINNY GARLIC POTATO CHIPS

Steps:

• Preheat oven to 450°F. Line a large baking sheet with foil. Coat the foil with nonstick cooking spray. Arrange potato slices in a single layer on baking sheet. Coat potato slices with nonstick cooking spray. Sprinkle with garlic salt.
• Bake for 15 to 20 minutes or until the potatoes are browned and crisp. (If any slices brown more quickly than others, remove them from baking sheet and keep warm.) If desired, garnish with snipped fresh chives.

BAKED SKINNY FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.

SKINNY FISH & CHIPS CAKES

Steps:

• In large pan, add fish and beer. Poach over medium heat for about 3 minutes. Turn fish over and continue to poach about 2-3 minutes until fish flakes easily with a fork. Remove to a plate and discard liquid.
• In a food processor, add fish, potato chips, scallions, egg, vinegar, garlic, mustard, salt and pepper. Pulse until minced and blended.
• Using ¼ cup measure, scoop to make 12 cakes. Each cake will be slightly smaller than the full measuring cup. Shape into ½ inch thick patties.
• Coat a large nonstick pan with cooking spray. Heat 2 teaspoons of olive oil in pan. Add all patties and cook over medium heat about 2 minutes per side until golden brown.
• To make the coleslaw: In a large bowl add all the ingredients and toss well to coat.
• To Serve: Place 3 fish cakes on each plate. Serve each with lemon slices and vinegar on the side for dipping. Add about 1 cup Honey Mustard Coleslaw to each plate.
• These fish cakes will keep for 2 days. Reheat in a nonstick pan on each side until hot.