potato chip

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.

Salt-and-Vinegar Spanish Tortilla With Quick Cheaty Allioli Recipe

For the Cheaty Allioli:

(120 milliliters) mayonnaise

garlic

(45 milliliters) extra-virgin olive oil

(10 milliliters) water

salt and black pepper

For the Tortilla:

(60 milliliters) extra-virgin olive oil, divided

small onion, finely sliced (about 3/4 cup; 170 grams)

eggs

(15 milliliters) sherry vinegar

(about 2 1/2 ounces) kettle-style salt-and-vinegar chips

For the Cheaty Allioli: Combine mayonnaise and garlic in a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Whisk in water. Season to taste with salt and pepper and set aside.

For the Tortilla: If using onion, heat 2 tablespoons (30ml) olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened and just starting to brown. Transfer onion and oil to a large bowl. Add eggs and vinegar (if using) and whisk to combine. Season with 1/2 teaspoon salt and a few grinds of black pepper. Fold in potato chips until they are well coated.

Wipe out skillet and add 2 more tablespoons (30ml) olive oil. Return to medium heat until oil is shimmering. Add egg/potato chip mixture and cook, stirring with a rubber spatula, for 10 seconds. Shake pan to evenly distribute mixture, then even out top with spatula. Cook, shaking pan occasionally, until tortilla is mostly set but still wet on top, about 2 minutes.

Place a large metal or glass pot lid over tortilla. Using kitchen towels to grip lid and pan handle, carefully invert entire tortilla so that it's resting on top of pan lid. Slide tortilla back into skillet so that the cooked side is now facing up. Use spatula to tuck down edges and create an even disk shape. Continue to cook, shaking occasionally, until tortilla is golden brown on second side and barely cooked through, about 2 minutes longer. Slide tortilla out onto a cutting board.

Cut into squares or wedges and serve immediately with allioli, or allow to cool and serve at room temperature.

What's better than bacon and lobster and butter?&nbsp;

BLT and Potato Chip Lobster Rolls with Peach Salsa.

lobster tails OR 1-2 whole lobsters (if you are daring)

butter (divided)

olive oil based mayo (or 2 tablespoons plain greek yogurt)

lemon juice

sweet thai chili sauce

chipotle chili adobo

basil (chopped)

New England style split top hot dog buns or brioche buns

leafs butter lettuce

bacon

cherry tomatoes (halved)

chives + potato chips (for topping)

peaches (chopped)

[grilled corn | https://www.halfbakedharvest.com/bbq-chicken-and-grilled-corn-rice-bowls-with-berry-smashed-avocado/]

Jalapeño (seeds removed + chopped)

lemon

Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.

Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.

Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.

Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.

Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.

Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!

In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.

Peach Salsa

These&nbsp;Salted Caramel Chocolate Covered Potato Chip Sundaes&nbsp;may just be the best ice cream sundae summer's ever seen.

Salted Caramel, Peanut Butter and Chocolate Covered Potato Chip Ice Cream Sundae.

sugar

honey

canned full-fat coconut milk or heavy cream

salted butter

vanilla extract

canned full fat coconut milk or heavy cream

chocolate

peanut butter

bag Kettle Brand Chips Sea Salt

chocolate (melted)

chocolate ice cream

vanilla ice cream

peanut butter ice cream

whipped cream (for topping)

In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and let cool 5 minutes. Add the, honey, coconut milk and chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, add the vanilla. Set the caramel aside to cool.

Salted Caramel

In a microwave safe bowl, combine the milk, chocolate, peanut butter and honey. Cook on power lever HIGH on 30 seconds intervals, stirring after each interval until the sauce is melted and smooth. If making ahead of time, warm the sauce slightly before serving.

Chocolate Peanut Butter Hot Fudge Sauce

Line a baking sheet with parchment paper. Dip or drizzle each potato chip with melted chocolate and place on the baking sheet. Place the chocolate covered chips in the freezer, freeze until firm, about 5-10 minutes.

To make the sundaes, drizzle warm fudge sauce and salted caramel into the bottom of 3-4 bowls. Divide the ice cream evenly among the bowls. Drizzle the ice cream with warm fudge sauce and salted caramel. Top with whipped cream and chocolate covered potato chips. EAT!!!

For the Sundae

Learn how to make Old Fashioned Tuna Casserole with crunchy potato chips just like Mom&#039;s! This retro, classic tuna noodle recipe with cheese has a creamy homemade sauce using no condensed soup and is easily adaptable to make gluten-free!

Old Fashioned Tuna Casserole

egg noodles, elbow macaroni,

unsalted butter

½ medium onion, (diced)

mushrooms, (chopped)

milk (2%

salt

pepper

garlic powder

Worcestershire sauce ((French's

chicken broth

cornstarch

white Albacore tuna in water, (drained)

peas, (thawed)

cheddar cheese

mayonnaise

sour cream (light

(optional) hardboiled eggs, (chopped)

potato chips

(optional) lemon wedges, (for serving)

Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.

If using gluten-free pasta, cook in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. For egg noodles, boil 1-2 minutes less than time called for on package.  Drain and set aside.

Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft. 

Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.

When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside. 

Mushroom Sauce

In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine. 

Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.

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Tuna Casserole

This chocolate pie gets a hits of crunch and salt from a  potato chip crust. 

Potato Chip Chocolate Pie

unsalted butter, melted

all-purpose flour

heavy cream, divided

(3 cups) semisweet chocolate chips, divided

sea salt salt

Preheat oven to 350˚. Set aside 10 potato chips. In a blender or food processor place the rest of the chips and pulse until they are fine in texture. Add in melted butter and flour and mix until fully combined.

Press crust mix into a 9-inch pie or tart pan. Make sure the crust is as even as possible. Bake for 12 minutes and set aside to cool when done.

In a medium saucepan combine 1/4 cup of cream with 10 ounces (1 2/3 cups) chocolate chips. Whisk until smooth, but do not overheat. Add to this mixture vanilla, eggs, and salt and blend until smooth.

Pour filling into potato chip crust and bake for 22-25 minutes. Allow to cool for half an hour after removing from oven.

Into a small saucepan pour remaining cream and chocolate chips and stir over medium-low heat until well blended to make the ganache. Do not overheat. Pour ganache over the top of pie. Smooth topping with offset spatula, butter knife, or frosting knife for a level finish.

Crush reserved potato chips finely by placing them in a zippered plastic sandwich bag and rolling over them with a rolling pin. Do not crush too finely. Before chocolate sets add the chips around the edge of the pie.

Place pie in refrigerator and allow to cool for 3 hours or overnight. Garnish with sea salt just before serving.

A unique oatmeal cookie recipe adapted from Maida Heatter.

Surprise Oatmeal Cookies

oz 1 stick unsalted butter, room temperature or cool ((114 grams))

brown sugar ((175 grams))

vanilla

egg (room temp)

flour

baking soda

cinnamon

old fashioned oats

currants (or raisins)

cranberries

pecans

potato

coconut

Beat the butter with a mixer until it is creamy. Beat in the brown sugar and vanilla and continue to cream mixture for about 2 minutes. Reduce mixer speed to low and beat in the egg.

Mix together the flour, baking soda, salt and cinnamon. Add the flour mixture to the batter and stir until it’s mixed in, then add the oats, dried fruit, pecans and potato chips. Stir well. Batter should be slightly crumbly from all the add-ins, but not dry. If you used the right amount of flour it won’t be.

Using a 1/4 cup measure, scoop up dough and make 12 large mounds. To help shape the crumbly dough, moisten hands with a small amount of water. At this point you can bake the cookies OR you can arrange the mounds on a plate and chill them until ready to bake. I’ve been chilling mine overnight to get more height.

When ready to bake, let the dough mounds come to cool room temperature. Place dough mounds on heavy duty ungreased or parchment lined cookie sheet spreading about 2 inches apart. Press tops down slightly. Bake at 350 for 18-20 min or till lightly browned and cookies appear set. For moister centers, 18 minutes, for dryer cookies, go with the longer cook-time. Makes 12.

Notes: To toast pecans, spread on a cookie sheet and bake at 350 for 8 to 10 minutes.

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