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Entries tagged with 'chip'

Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette

Serious Eats Jennifer Olvera 2 comments

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips. More

Creole-Spiced Plantain Chips From 'Afro-Vegan'

Serious Eats Kate Williams 2 comments

I've always liked plantain chips. The fruit's inherent sweetness is a natural fit for the fryer, giving the resulting snack far more interest than plain old salty potatoes. Bryant Terry's plantain chips in his new cookbook, Afro-Vegan, are even better. More

Bagel Chips From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

Homemade bagel chips are a great way to use up stale bagels. These make for a unique substitute for croutons in Nick Zukin and Michael C. Zusman's "Diet" Salad from their new cookbook, The Artisan Jewish Deli at Home. More

Chilaquiles Verdes with Fried Eggs

Serious Eats J. Kenji López-Alt 1 comment

Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods. More

Jerk Chicken Nachos from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease. More

Barbecue Sweet Potato Chips

Serious Eats Marvin Gapultos 2 comments

When fried in hot oil, the sweetness in sweet potatoes concentrates and results in a tastier chip than regular russets, in my opinion. As for the barbecue flavor, a sprinkling of salt, cayenne, garlic powder, smoked paprika, and sweet paprika make for a great barbecue combination that won't overpower or mask the sweetness of the crisp, fried sweet potatoes. More

Spicy Tortilla Crisps with Queso Fundito from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting. More

Beef Barbacoa Nachos with Pickled Red Onions

Serious Eats Jennifer Olvera 4 comments

Delicious nachos with beef barbacoa and pickled red onions. More

Cakespy: Cinnamon Sugar Dessert Chips with Fruit Salsa

Serious Eats cakespy 6 comments

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating. More

Caramelized Onion Dip with Thick-Cut Potato Chips

Serious Eats Caroline Russock 7 comments

One of the first things I heard upon receiving my copy of Michael's Genuine Food was that I needed to try Michael Schwartz's Caramelized Onion Dip with Thick-Cut Potato Chips. It was, of course, a no-brainer since I'm a huge onion dip fan (even the dehydrated soup packet kind). More

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