Archive for the 'Snacks' Category

Potato Chips

While I had all the oil and potatoes available, I decided to make one more thing with it. This one was pretty obvious, really. Cut your potatoes into thin disks, fry them, and ta-da…

Potato Chips

Potato Chips

Apart from the shape, there is really only one difference between these and the french fries: Fry them once at the high temperature and not twice. Like most fried food, these are best fresh. I can’t really tell you how they are the next day as there are typically none left. 

Several months ago I posted about making potato chips in the microwave. You can quickly get your snack on with that method, but it doesn’t quite match the fresh-out-of-the-fryer taste. The microwave chips had some benifits: arguably a bit crunchier, harder to burn the chip (and yourself), and less mess. If you are looking to make chips for one or two, use your microwave. If you want chips for 5 or more, deep frying them is the way to go.

I might as well describe the process in detail for those who like specifics (me!), so click through…

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M&M Easter Eggs!

A few weeks ago I posted that I came across the Peanut M&M Bunny Mix and, after devouring a bag, I wondered if M&M’s made any different kinds of Easter themed mixes. I should have never doubted them, in another grocery store this weekend, I came across two more: regular M&M’s Bunny Mix, and Easter Eggs!

M&M Easter Speck-tackular Eggs

M&M Easter Speck-tackular Eggs

It’s pretty cute that they print sheep, rabbits, and ducks on the regular ones, but the Easter Eggs blow my mind on many levels. I’m going to stock up on the Easter Eggs while they are in season because they will be sorely missed until next Easter. Click though for a detailed analysis of the awesomeness hidden in the M&M Easter Eggs.

Continue reading ‘M&M Easter Eggs!’

“Bunny Mix” Peanut M&Ms

My favorite M&Ms are the dark chocolate peanut ones–I have a cool trick where I make an entire bag disappear in one sitting–but these are good too.

Bowl of Easter M&Ms

Bowl of Easter M&M's

I didn’t even know that they made Easter themed peanut M&M’s. The milk chocolate peanut ones rank second to their dark chocolate cousins, but I can still pull off the same disappearing act without much difficulty.

Does anyone know if the Easter ones come in regular chocolate or other flavors? My grocery store only carried the peanut “bunny mix” which frankly is a complete misnomer, there are clearly a mix of ducks, rabbits, and sheep, not just bunnies.

The Bunny Mix of Easter M&Ms

The "Bunny Mix" of Easter M&M's

I probably need to walk down the candy aisle more often if treats like this are to be expected…

British Tea and French Biscuits

Just a quick pic of my afternoon tea.

British tea and French biscuits

British tea and French biscuits

The tea is Typhoo tea, my favorite brand of English Breakfast Tea. Purists may scoff, but I actually use the tea bags instead of loose tea leaves.

The biscuits are from Brittany in the north of France. They are crispy and buttery. What is not to like? These are called galettes de Pont Aven. The Trau Mad is a different style of biscuit that is thicker and more crumbly, both are great.

Microwave Potato Chips

Looking for a quick, easy snack? This is it.

Potato Chips

Potato Chips

For the longest time I actually never liked potato chips. I have always loved tortillia chips, but potato chips… I dunno, they never really did much for me. I found Pringles to mediocre and generic, Ruffels kinda turn into a paste and get stuck in your teeth, Lay’s failed to impress me. But then, someone gave me some Cape Cod chips and a whole new world was opened to me. After those, I started to like chips!
One thing I haven’t done is make a batch myself though. Now, I’ve made french fries (thick and thin cuts) but I just haven’t got around to frying up a bunch of potatoes in chip form. Deep frying something always feels like an event. I have to use a big pot, regulate the temperature, keep a close eye on it, bandage up my hand when I spill hot oil all over it… Well, that last part hasn’t happened, but deep frying still feels like it’s a lot of trouble.

Potato Chips

Potato Chips

That’s why when I saw this in the archives of The Kitchn, I knew I had to try it. Potato chips in the microwave! Simple. Easy. No oil or fat. All you have to do is slice a potato. Obviously, if you have a mandoline, that part is made even easier, but a chef’s knife will get the job done just fine. And all the cooking is done in the microwave, so don’t complain about it being hard to cook.
As for the taste, they are good. They don’t have quite the same taste as fried chips (no oil, obviously), but they do have a great crisp and crunch. It probably wouldn’t be worth trying to make a large batch for a crowd, but if you are looking for a quick snack, this definitely hits the spot.

Click through for the recipe and more pics. Continue reading ‘Microwave Potato Chips’

Apple Chips

Apples are in season now and you can get bags of them for cheap. You can use apples in all sorts of dishes. I’ll post later about a butternut squash soup with apples in it… it’s really good. I also plan to make an apple tart later in the year, so I’ll post about that when I get around to making it.

I wanted something to snack on though, and I didn’t want to put forth a lot of effort. Apple chips fit the bill. This recipe is quick and easy. It’s even easier if you have a mandolin, but a chef’s knife will get the job done. Also, if you have a convection oven, turn that setting on, it’s more effective at drying the chips out, but you get nearly the same thing with a regular over. (I have a regular oven and these came out fine.)

The chips will keep several days in an airtight container. (If you leave them out they will lose their crispiness and that’s basically the opposite of what we want.)

Apple Chips

Any crisp sweet apple (as many as you want to eat)
powdered sugar

  1. Slice apples as thin as you can.
  2. Sprinkle powdered sugar over a baking sheet. Place apples on baking sheet and sprinkle more powdered sugar over them.
  3. Bake for about two hours (if using multiple sheets, be sure to switch them around half way through.)
  4. Remove from oven and place on some cooling racks until cool. Then eat them!

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