chips

Homemade nacho-style cheese sauce is within your reach. With this easy recipe, you can make your own gooey, creamy, cheesy dip for nachos, fries, and more.

Cheese Sauce for Cheese Fries and Nachos Recipe

cheddar cheese (or a mix of cheddar

corn starch

evaporated milk

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan.

Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

Baked Tortilla Chips

corn tortillas (preferably white)

vegetable oil

salt

Food Network Kitchen’s Baked Tortilla Chips, as seen on Food Network.

Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve. 

My first attempt at baking tortilla chips and this recipe is a keeper!  I made it exactly according to the recipe (baked 12 minutes) and the chips turned out perfect!  Easy, fast and a healthy version of tortilla chips, plus can control the amount of salt.  

Awesome!!!! Love these, are better than store bought to me and definitely healthier!! Totally hooked!!!!

I put the wedges in a bowl and tossed with oil then sprinkled with salt. I found these were done within 7 minutes (although that may be because I used toaster oven instead of large oven). Removed to cooling rack to cool completely then stored in zip-lock bag.

Simple &amp; tasty. Tossed in garlic powder, himalayan salt and cumin before throwing in the oven.

Put coconut oil (warm enough to be liquid) in a spray bottle.  Spray chips, bake, remove from oven, then sprinkle with garlic powder while warm.

Used low carb flour tortillas. Took 20min to bake, but maybe that's cuz I had three trays  going. Final product was great! Thanks to the reader who recommended oiling liberally.

Turned out wonderful the 1st time.  Second batch, I added some of the popcorn nacho cheese seasoning and the third batch I added some of the popcorn ranch seasoning.  AWESOME, THANKS!!!!!!!!!

this was the first time i made these and i thought that they were great. but, i used flour and corn tortillas and i thought the ones made from the corn were much better. I also put some lime on a couple of them and i thought it tasted great too!

Was tasty flavor wise, but the cheese congealed. I lowered the heat and added it slowly, and at first it looked great I went to grab something and when I turned back a second later suddenly it all globbed up and the rest of the sauce was water thin. Tried adding a little cornstarch and water to at least thicken the remaining non-cheese congealed part of sauce which helped but not sure what the answer to the cheese problem was. Was finely grated Parmesan so confused.

Toasted Pita Triangles

pita bread

Good olive oil

Kosher salt

Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.

Quick and easy.  Only issue is 375 degrees for 10 minutes is WAY TOO LONG in my oven.  5 minutes was even pushing it a little.  It's nice that I can control the amount of salt and oil.  These will be a great dipper for hummus.  

Learn how to make crunchy baked vegetable chips at home in about 30 minutes! They are so easy to make plus flavor packed, healthy, AND oil-free.

Baked Vegetable Chips (Oil-Free)

Potatoes

Beets

Zucchini

Celery Root* (see notes)

Parsnips*

Yellow Squash*

Rutabaga*

Turnips*

Preheat the oven to 300°F, and line 1-2 large baking sheet with parchment paper or a silicone mat.

Slice the vegetables that you are using as thin as possible. We used beets, carrots, sweet and white potatoes and zucchini and sliced them 1/6&#8243; thick. Using a mandoline slicer is very helpful for this! Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don&#8217;t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.

At this point, it is time to soak some of the vegetables in water. You do not need to soak the carrots, zucchini, celery root, parsnips, yellow squash and rutabaga. The potatoes need to be soaked for at least 30 minutes, whereas the beets and turnips only need to be soaked for 10 minutes. You can totally put them all in the same bowl for 30 minutes but know that if you are making chips with just beets or turnips, 10 minutes will do the trick. We do want to suggest soaking the beets in their own bowl as they may discolor the other vegetables. We soaked our potatoes in one bowl and our beets in another to prevent this. Once they have finished soaking, drain the vegetables and pat them dry with a clean towel.

Lay the vegetables out on the lined baking sheets in a single layer. Pop them into the oven to bake for 15 minutes. Remove the tray from the oven and carefully flip the chips. Place them back into the oven and back for another 15 minutes, or until the vegetables have crisped up. If you are using different vegetables, keep in mind that they may bake differently. If some have not crisped up yet, pop them back into the oven and bake them until crisp, about 5-10 minutes more.

Do you lay the zucchini out to dry or just pat it dry after slicing?

I have read many articles about beer chips and yours is the best explanation of directions.  Thank you

The mashed potatoes’ impossibly creamy texture is a credit to the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting the potatoes first concentrates the flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table.

Mashed Potatoes 

lb. German Butterball

thyme

unsalted butter

(or more) whole milk

Tbsp. (or more) kosher salt

lemon

½"-thick slices country-style bread, torn into 1" pieces

kettle-style potato chips (such as Cape Cod)

Kosher salt, freshly ground pepper

thyme, leaves picked

hot smoked Spanish paprika

parsley

The impossibly creamy texture of these mashed potatoes is a credit to choosing the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting them first helps concentrate their flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Bon Appétit

Preheat oven to 400°. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45–50 minutes.

If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80–95 minutes.

Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.

Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.

When potatoes are done, use a paring knife to remove skins (it’s important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).

Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.

Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.

Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.

Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes.

Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.

Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley.

To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.

Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

These chunky chips are spiced with cayenne pepper to make them extra moreish. Enjoy as a snack on their own or on the side

Sweet Potato Fries

sweet potato,cut into fries

tsp rapeseed oil

cayenne pepper

Sweet potato fries

Heat oven to 200C/180C fan/ gas 6.

Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper.

Jerk Plantain Chips

green plantains

Coconut oil spray

jerk seasoning

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks.

Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick.

Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt.

Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.

We made these homemade onion-flavored chips—seasoned with garlic, red pepper flake, salt, and dill—to be even more addicting than the store-bought versions.

Onion-Dip Potato Chips

onion powder

garlic powder

¾ tsp. crushed red pepper flakes

kosher salt

8-oz. bag kettle-cooked salted potato chips

olive oil

dill

black pepper

spice mill

We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.

Preheat oven to 425°. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.

Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.

Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.

Transfer chips to a platter and top with remaining dill and more black pepper.

Peeling some potatoes? Make some of these! These potato peel crisps are so tasty, you will never want to bin your leftover skins again.

Spicy Potato Peel Crisps

potato

tsp salt

tsp spices ((see notes))

Preheat your oven to 200°C (400°F)

Wash and dry the potatoes well before you peel them

Spread the peels out in a single layer on a baking sheet and sprinkle with oil. Move them around so the peels are covered in oil.

Cook in the oven at 200ºC for 15 minutes until crisp and golden. Turn the peels over after 10 mins to help them crisp up evenly.

When they are done to your taste, remove from the oven

Put them in a large bowl, sprinkle over the salt and spices and mix through to coat them

https://embed.mediavine.com/videos/x4rda1h4bwesgzom6be2

Potato Peel Crisps

Make the crispiest chunky chips in the Air fryer and enjoy them guilt free.

AIRFRYER CHUNKY CHIPS

500 g Potatoes (scrubbed, peeled & cut into 1cm thick)

Tsp Smoked Paprika

Tsp Onion Powder

Tsp Garlic Powder

Salt & Pepper

Tsp Olive Oil

Place the cut potatoes in a pan of boiling water for 3 minutes. This process removes the extra starch from the outer. Drain them onto a kitchen towel and pat them dry.

Season the potato chunks with spice powders, salt &amp; pepper to taste and olive oil. Using a spoon mix them well to coat the potatoes all over.

Place the inner stainless-steel pot into the Instant Pot cooker base.

Insert the air fryer basket with basket base. Arrange the chips in the air fryer basket.

 Place the Air fryer Lid on the cooker base. Select the AIRFRY programme. Adjust the +/- keys to adjust the Time andTemperature to 180 C and 18 minutes. Press Start.

At half way time, turn the chips around once, so that the potato chunky chips cook evenly.  Serve with ketchup.

INSTANT POT AIR FRYER METHOD

Arrange the marinated potato chunks in a single row. Drizzle a little more olive oil on it. Bake in a preheated oven of 180 C for 25-30 minutes, flipping once in between.

OVEN METHOD

Crispy, fluffy air fryer chips, chunky chips and fries

Airfryer chips

Potatoes (more if you have a generous appetite)

Salt & pepper

tbsp Plain flour (optional)

Peel your potatoes. Use a potato chipper and by slicing the potatoes in half first they take just seconds to chip.

Rinse the chips in cold water. Pat them dry on a clean towel or using kitchen towel.&nbsp;

Season the chips with flour and salt &amp; pepper. You may not need the quantities I have mentioned, these are just for guidance. 

You can I add herbs or a chopped chilli if you want a kick. Chinese Five Spice is a wonderful way to boost the flavour of these airfryer chips with minimal effort.&nbsp;

Cook the airfryer chips for 12 minutes at 160C.&nbsp;

Then turn the airfryer up to 200C for a further 10 minutes. Keep an eye on them, and shake up, at least twice, during this time as depending on the size of your chips they may need as little as 5 minutes. This is the ideal method to make airfryer chips that are crisp on the outside but fluffy inside. 

If you want airfryer chips that are even crisper then add a little spray oil to the fries when you turn up the temperature. I transfer them to a bowl to do this, to shake them and ensure even coverage.

Make the most of an air fryer with this recipe for super-crispy chips. They're simple to make, and air-frying means you'll use less oil than deep-frying, so it's a a healthier alternative

Air-fried chips

4-5 large potatoes,about 1kg

tbsp sunflower or olive oil

To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">Cut</a> the blocks into batons – they should be somewhere between fries and thick chips, as if they're too thin, they might break; too thick, and they won’t cook through (if you like, save the offcuts to make mash or add to soups). Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness. Rinse the chips and pat dry with a clean tea towel.

Tip the chips into the bottom of an <a href="https://www.bbcgoodfood.com/howto/guide/air-frying-healthy">air fryer</a> (the part with the paddle), add the oil, and toss the chips in the oil so they are evenly coated. Program the fryer to cook for 30 mins using the paddle. After this time, check that the chips are tender and cooked through. If they're not, cook for a further 5 mins. Season well.

Try these oven-roasted chips, far less fatty than their fried cousins

Oven-roasted chips

tsp celery salt

sea salt,to serve

Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.

Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

This classic, simple seasoning goes well with crisps, chips and a whole host of dishes. We've used malt vinegar for an authentic 'chip shop' flavour

Salt & vinegar seasoning

tbsp fine sea salt

tbsp vinegar(we used malt)

tbsp cornflour

Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo. 

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