Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored.
'potato chips' on Serious Eats
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.
The beauty of this recipe is the simplicity: chips + melted chocolate = gooood. You can customize it to you taste—don't like dark chocolate? Use milk chocolate instead! Use your favorite brand of chocolate or whatever you have on hand. If you love intensely dark chocolate like I do, consider splurging for the good stuff.
This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning.
Feel free to go crazy with add-ins when making these Everything-but-the-Kitchen-Sink Cookies, we're talking everything from sugary butterscotch chips and coconut to salty snacks like Fritos and tortilla chips. Seriously, the sweeter and saltier, the better.
It's such a simple mix--that slightly sugary, crispy crunch of the potato, the salt, and then take-no-prisoners curry powder. Like perfect Indian-American street food.
This year, I wanted to outdo myself. And I think I did. I combined two of my favorite all-American junk food concoctions: nachos, and the loaded baked potato. Why should chips and cheese be relegated exclusively to flavors of the Southwest?
Potato ChipCrust Salmon: We bet you can't eat just one. I’m not usually one to go throwing potato chips on my food. I like my chips whole and on a plate. But I was so intrigued by the ingredients of...