crisps

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

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

vegetable oil

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

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.

Take your salad game to the next level with this Heston Blumenthal recipe.

Heston Blumenthal's barbecued prawn tikka salad

green prawns

olive oil

(140 grams) Greek yoghurt

lemon

watercress sprigs

Lebanese cucumber, coarsely grated

tbs garam masala (Indian spice mix)

tsp chilli powder

garlic cloves, finely grated

(25 grams) ginger, finely grated

Greek yoghurt

tomato,

red onion, finely chopped

red chilli, finely chopped

tbs extra virgin olive oil

flat-leaf parsley, leaves picked, finely chopped

(100 grams) white quinoa, rinsed, drained

tsp tandoori spice mix (from Indian food shops – substitute garam masala)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

Make your holiday appetizer table extra festive with these cute star bread chips! Insanely easy to make, they will be a great addition to any cheeseboard or a fun base for canapés.

Star Bread Chips

extra virgin olive oil

salt

sandwich bread (stale is best)

Preheat oven to 350 degrees F.

Combine the olive oil, herbs and salt in...

Combine the olive oil, herbs and salt in a small bowl. Reserve.

Place the bread slices on a cutting board....

Place the bread slices on a cutting board. Using a star cookie cutter, cut two stars out of each slice.

Place the stars on a parchment paper lined...

Place the stars on a parchment paper lined baking sheet.

Brush the stars on both sides with the...

Brush the stars on both sides with the reserved herb oil.

Bake, rotating the baking sheet halfway through, until...

Bake, rotating the baking sheet halfway through, until the stars are golden brown and crispy, about 10-12 minutes.

Let them cool completely before serving.

How to make potato chips in the microwave with just a potato, mandoline, and a microwave. Oil is optional! Crispy microwave potato chips (microwave crisps) every single time.

How To Make Potato Chips In The Microwave (Microwave Crisps)

potatoes potatoes

olive oil (optional)

You can make these microwave potato chips with or without skin. If you don&#39;t want the skin, then first peel your potatoes. You can keep the peels for Oven-baked Potato Skin Chips. If you do want to peel, then make sure to thoroughly wash/scrub the potatoes first.

Keep whole or chop the potato in half (for ease), then, using a mandoline, slice the potato into thin round slices between 1/8-1/16 inch (1.5-3mm) in thickness. The thinner the better. Slice them directly into a bowl of cold water or as soon as you have a few slices, place them into the bowl while you keep on slicing.It’s important to keep them in water as it will help keep them from discoloring and start to get rid of excess starch in the potato (which will help the chips become crispier).

Step 1: Slice the potato

Rinse the potatoes in the water, swishing them around, and rinsing very well to get rid of as much excess starch as possible. Additionally, you could leave them to soak for 15 minutes before rinsing.

It&#39;s important to then dry the potato slices thoroughly. Otherwise, they won&#39;t crisp up easily in the microwave (instead, they&#39;ll steam). I like to do this between two clean dish towels, dabbing and patting them until dry.

Step 2: Rinse and Dry

Arrange slices of potato over a layer of parchment paper (optionally sprayed with a little oil to stop the potato sticking), trying to fit as many as possible without the potato slices touching at all. You can then lightly brush or spray the potato with a little olive oil for &quot;richer&quot; chips or leave them oil-free.

Microwave the potato chips at 100% (highest power) for 5 minutes, flipping halfway through. If the chips aren&#39;t yet ready, then reduce the power to 50% and cook for a further 30seconds (or longer), until browned and crisp.This time will vary based on how powerful your microwave is, so keep an eye on them so they don&#39;t burn.You can re-use the same piece of parchment paper for several batches of microwave chips.

Step 3: Microwave the Potato Chips

Though it&#039;s possible to season the chips before they go in the microwave, I prefer to do it to the whole batch post-cooking as it takes less time.Sprinkle the microwave chips with a little salt and the seasonings of your choice. I used a combination of salt, herbs, parsley, and grated parmesan with homemade ketchup for dipping. However, feel free to stick to more &#039;traditional potato chip seasonings too.

Step 4: Season the microwave potato chips

Make ahead: it&#39;s possible to slice the potato and keep the slices stored, covered, in cold water in the refrigerator for up to a day, meaning you don&#39;t have to make the whole potato in one go.Store: store the microwave chips in an airtight container for several days - they will eventually become less crispy.

How To Make Ahead and Store

https://content.jwplatform.com/videos/RSDdbdsp.mp4

How to make potato chips in the microwave with just a potato, mandolin, and a microwave. Oil is optional!

Chocolate Chip Meringue Crisps

walnuts

vanilla extract

Splenda® Sugar Blend

chocolate chips

Preheat oven to 300°F. Line two baking sheets with parchment paper.

Bake walnuts in a shallow pan, stirring occasionally, for 5 minutes or until toasted.

In a bowl using an electric mixer, beat egg whites and vanilla extract on high speed until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form. Stir in walnuts and chocolate chips.

Spoon rounded teaspoons of mixture onto baking sheets.

Reduce oven temperature to 200°F. Bake for one hour and 45 minutes.

Cool slightly, then transfer to a wire rack to cool completely.

Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think

Salt & vinegar crisps

potatoes

milliliters cider vinegar

salted butter and tomato ketchup,

Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.

Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.

While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

Homemade vegetable crisps

parsnips

carrots

beetroot

sea salt

fennel seeds

red chillies

Learn how to make these easy homemade tortilla chips with delicious dips for your next party. Make a batch of crunchy bites, creamy guacamole and smoky salsa

Homemade tortilla chips with guacamole & charred tomato salsa

corn tortillas

avocados

limes

red onion

coriander

green chillies

tsp chipotle paste

plum tomatoes

garlic

tbsp coriander

lime

tbsp chipotle paste Tabasco

To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.

To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.

For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

These healthy baked chips are high protein and free of oil, nuts, seeds and grains. No frying or oil is needed as the chips are oven baked. Suitable for vegan, gluten-free, grain-free, nut-free and oil-free diets. Try these homemade healthy chips today!

Tomato and Basil Lentil Chips

Red split lentils

tbsp Tomato puree

Onion

Garlic

tsp Smoked paprika

½ tsp Turmeric

Cayenne pepper

tbsp Apple cider vinegar

tbsp Maple syrup

Salt and Pepper

Water

Basil

Soak the lentils in salted water for at...

Soak the lentils in salted water for at least an hour, overnight is best.

Drain and rinse the lentils then add to...

Drain and rinse the lentils then add to a blender with everything else apart from the basil.

Blend until smooth then stir in the basil.

Pour onto a grease-proof paper lined baking dish...

Pour onto a grease-proof paper lined baking dish and spread to the sides.

If you have a dish that fills a...

If you have a dish that fills a normal oven then this will make one batch, for a half size mini oven as I use in the video it makes two batches.

Bake at 190C / 375F for 30 mins.

Remove the lentil chips from the oven and...

Remove the lentil chips from the oven and let stand for 10 mins.

Peel off the greaseproof paper and cut chips...

Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 protein chips.

Place lentil chips directly on an oven wire rack...

Place lentil chips directly on an oven wire rack then bake for another 5-15 mins at 170C / 340F until dry and remove from oven before the sides catch.

Remove the chips from the oven when the...

Remove the chips from the oven when the edges are golden.

Enjoy as soon as lentil chips are out...

Enjoy as soon as lentil chips are out of the oven, or keep chilled in an airtight container for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/dykuzv4ef77wkfw7ccxc.mp4

High protein lentils chips with a tomato and basil flavor. Made from just a few wholefood ingredients and very inexpensive to make. Lentils chips are baked without any oil and full of goodness.

Lentil Chips Recipe - Baked and Oil Free

Cheesy Onion Crisps 

onions

cheddar cheese, shredded

ranch seasoning

Cheesy Onion Crisps

Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.

Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.

Arrange 8 piles of the cheddar cheese on each cookie sheet.

Press an onion round on top of each pile then sprinkle with ranch seasoning.

Bake for 11-13 minutes, watching closely, Cook time will vary some based on onion slice thickness.

Allow crisps to cool for 5-7 minutes before removing from sheet.

Serve with marinara sauce or ranch dressing.

An easy recipe for Spanish Omelette or Tortilla, using crisps and chorizo

Top 13 crisps recipes from across the web

The most viewed crisps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Apple Crumble Foil Packs

Spicy Potato Peel Crisps

Salt & vinegar seasoning

Heston Blumenthal's barbecued prawn...

Star Bread Chips

How To Make Potato Chips In The Mic...

Chocolate Chip Meringue Crisps

Salt & vinegar crisps

Homemade vegetable crisps

Homemade tortilla chips with guacam...

Tomato and Basil Lentil Chips

Cheesy Onion Crisps

Spanish Omelette with Chorizo

Top 13 crisps recipes from across the web

The most viewed crisps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Crumble Foil Packs

Spicy Potato Peel Crisps

Salt & vinegar seasoning

Heston Blumenthal's barbecued prawn...

Star Bread Chips

How To Make Potato Chips In The Mic...

Chocolate Chip Meringue Crisps

Salt & vinegar crisps

Homemade vegetable crisps

Homemade tortilla chips with guacam...

Tomato and Basil Lentil Chips

Cheesy Onion Crisps

Spanish Omelette with Chorizo

The most viewed crisps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine