Recipe: Oven Baked Potato Chips

Alrighty - remember those potato chips from

yesterday's Beer Cheeze post

? Yeah... Those....

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Sure I could have just given you the recipe then. It's easy as heck and hardly a recipe at all. I don't even tell you how MANY potatoes exactly to use.. (As many as you want!!!!!) But I wanted to draw something for it so I guess I'm selfish. Anyway - these baked potato chips are PERFECT for dipping. They are thick enough to really hold up to the abuse. And let me just tell ya that your heart and arse are going to thank you for the total and complete lack of fat (Other than what naturally occurs in potatoes [and before you freak, fat is in vegetables and fruit in small amounts - not just potatoes!] - about 0.2 grams per 150 gram sized potato. Along with about 4 grams of protein and 4 grams of fiber!)  Anyway enough of that stuff - these are TASTY and a perfect snack by my standards. Eat with abandon!

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Click here to download the Potato Chip Recipe and Coloring Page!

Oven Baked Potato Chips

potatoes - russet, gold or red (as many as you want! I ate 3 gold potatoes by myself easy. I was hungry!) 

parchment paper

seasonings: salt, pepper, herbs (rosemary is awesome!), nutritional yeast, cayenne, salt- free seasoning, etc.. get creative!

  • Preheat your oven to 425º (218º C)
  • Scrub your potatoes and slice to 1/8" thick (about 3 mm) 
  • Throw your potato slices into a bowl of water and let soak for 10-15 minutes. (This pulls out some starches and helps them crisp up more.)
  • Take slices out and dry thoroughly (use a paper towel or lint free kitchen towel.)
  • Line up your potato slices on a parchment lined baking sheet. 
  • Bake for 15 minutes. Flip your chips over and rotate your pans. Cook 10-15 minutes longer. 
  • Sprinkle with any seasoning you desire! 
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Recipe: Vegan Beer Cheeze Sauce (Nut-Free!!!)

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Let me just let this picture swirl around in your brain until you are drooling. 

Are we ready to begin? I have always been a fan of beer cheese anything. I remember the first time I had beer cheese soup - I was 12 and was addicted to anything cheese. The restaurant had stairs you had to walk down to get into and it was a dark little place. I even remember looking at the menu. That, my friends, is the memory of meeting your first love. These days we have to make our own damn cheese. "Cheese" if you will.  If you love beer and nooch (nutritional yeast) I have a feeling you will be jumping up and down after your first bite (I was!) Tomorrow I'll be posting on how to make these oven baked chips! (EASY, LOVELY, AND HEALTHY! AND - nut-free!!!!!!! Say what?!) 

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Look how thick... 

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And creamy...

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Click here to download the Beer Cheeze Sauce Recipe and Coloring Page!

Beer Cheeze Sauce

serves 1 if you are me .. makes about 2 cups

1 & 1/2 c. beer (a good amber - not IPA, too bitter! I used a hefeweizen)

1/4 c. roasted red pepper (jarred or about 1/2 red pepper. You can roast them at home under the broiler!)

1/2 c. nutritional yeast

2 TBSP. sunflower seed butter (or cashew butter. Or if you have a great blender use 1/4 cup unsalted seeds/nuts.)

1/4 c. flour

2 cloves garlic, crushed

1/2 tsp. kosher salt

1 TBSP. miso

2 tsp. lemon juice

1/4 tsp. mustard powder

1/8 - 1/4 tsp. cayenne powder

1/4 tsp. ground black pepper

  • Combine all ingredients in blender and blend until very smooth. 
  • Pour into a pan set at medium-high heat. 
  • Cook until thickened while whisking constantly. (Should take a few minutes but it is well worth it!)
  • Serve and enjoy! 
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Recipe: Sriracha Roasted Chickpeas

Get your mouth ready for a crazy addictive and spicy snack! Do you think they put some crazy illegal substance in sriracha to keep you coming back for more? (I do!) Bring these to a party next time instead of the hummus - your friends are getting seriously sick of hummus. They told me.

Oh yeah and guess what - my kid loved these!!!!!  I had to crush them up so that I wouldn't freak out about her choking on them but yeah. She loves spicy food. Ahh, what a kid!

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Click here to download the printable coloring page and recipe for Sriracha Roasted Chickpeas!

Sriracha Roasted Chickpeas

2 cans chickpeas, drained and rinsed

1/4 c. sriracha hot sauce

1 tsp. garlic powder

2 TBSP. sesame seeds

  • Preheat oven to 400º/205º C
  • Dry chickpeas with paper towels (or a clean lint free cloth towel)
  • Toss chickpeas with sriracha, garlic powder and sesame seeds. 
  • Bake on a parchment lined baking sheet for 30-35 minutes. 
  • Make sure to stir the chickpeas every 10 minutes. 
  • ENJOY! 
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