HOW TO MAKE RYE CHIPS RECIPES
SCANDINAVIAN RYE CRISPS RECIPE: HOW TO MAKE IT
To celebrate our Norwegian heritage, my family's Christmas feast includes many Scandinavian dishes. These crispy little rounds made with rye flour are one of the "can't miss" specialties on our holiday menu.
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 crisps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball (dough will be dry). , Turn onto a floured surface; knead 10 times. Divide dough into 10 pieces. Roll each piece into a 6-in. circle. Place on greased baking sheets. Prick entire surface of each circle with a fork. , Bake at 325° for 12-15 minutes or until firm. Turn; bake 6-7 minutes longer or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
BAKED TORTILLA CHIPS RECIPE | ALLRECIPES
Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
- In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
- Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
Nutrition Facts : Calories 147.3 calories, CarbohydrateContent 26 g, FatContent 4.1 g, FiberContent 3.7 g, ProteinContent 3.3 g, SaturatedFatContent 0.4 g, SodiumContent 418 mg, SugarContent 0.7 g
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HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 330 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 330 calories per serving
- Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
- On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
- Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
- So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
- Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
- Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
- Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
- At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
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These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They’re soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. —Julie Peterson, Crofton, Maryland
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 134 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 134 calories per serving
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