STUFFED POTATO CHIPS
I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning. I knew that sometime in the future I would love to try this recipe. I have not tried this as of yet but I am posting for safe keeping. If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration. There is no mention of servings so I will just use a guesstimate of 24. Cook time is also unknown, a guesstimate as well. He also mentioned that these could be filled with anything.
Provided by MamaBear23
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a sauté pan put shallow amount of oil and add garlic and shrimp.
- Add basil.
- Cook till firm and deglaze with white wine and reduce until dry.
- Stir in the bread crumbs and Parmesan. Set aside.
- Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) .
- Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice.
- Place in a sauté pan with shallow amount of oil and sauté till crisp. These are not sealed with any kind of a wash.
- Serve.
Nutrition Facts : Calories 24.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.8, Sodium 20.7, Carbohydrate 4, Fiber 0.5, Sugar 0.2, Protein 1.1
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Rahmatulla Khan
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes.
ajay breward
[email protected]I had trouble finding potato chips that were big enough to hold the filling. I ended up using two chips for each stuffed potato chip.
Oyuki Elvira
[email protected]These were a little bit too salty for my taste. I think I'll use less salt next time.
Amer Aouf
[email protected]I'm always looking for new and interesting ways to use potato chips. This recipe is definitely a keeper.
Johnny Thomas
[email protected]These are the perfect party food. They're easy to make ahead of time and they always disappear quickly.
Mohammed Umar Kudu
[email protected]I love how versatile this recipe is. You can use any type of potato chip and filling that you like.
bassel bekbashy
[email protected]I thought these were going to be good, but they were even better than I expected. The combination of flavors and textures was incredible.
Sohail Jan
[email protected]These were so easy to make and they looked so impressive. I will definitely be making them again.
james njeri
[email protected]I followed the recipe exactly and they turned out perfect. The crispy potato chips were the perfect vessel for the creamy, flavorful filling.
ma imran
[email protected]I made these for my family and they were a huge success. The kids loved them and even my picky husband couldn't get enough.
nana obeid
[email protected]These were a hit at my party! Everyone loved them.