Finger Food Friday: Herbed Potato Chips

Herbed Potato Chips

Herbed Potato Chips

I came across this finger food a couple of years back while combing through one of Martha Stewart’s magazines.  It’s a fun way to turn an average bag of chips into a highfalutin party food. The key is to start with the right chips. I think the kettle cooked varieties work best because they’re hefty and super-crunchy. The Cape Cod Kettle Cooked Reduced Fat are my favorites because I can double my portion without the guilt. Those bags also tend to have more twists and folds–I love the folds! Any combination of fresh herbs work. Just be sure to use at least two different ones. And don’t skimp on the lemon zest. The citrusy punch adds personality and dimension to every bite and that little something extra will have you nibbling on these fantastically delicious chips all day long.

Herbed Chips

Chips and Beer

We’re actually home (New Orleans) this week since the kids are on Fall Break–one of the many perks of starting school early. So I’m drinking local. All week I’ve been seeking out beers from the many craft brewers that have popped up in South Louisiana since Katrina. I’ve come across some incredibly delicious brews that, unfortunately, are not available in Georgia. But one that I have yet to get my hands on is NOLA Brewing Company’s Hopitoulas (New Orleans, Louisiana). So today my mission is to find it and savor it regardless of the time or location. Happy Friday!

Until next week …

Herbed Potato Chips Recipe

Print Recipe

Print Recipe

1 8 to 11-ounce bag plain kettle cooked potato chips
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 cup chopped fresh herbs
Zest of 1 lemon
Pinch of salt

Preheat oven to 350 degrees.  In a small saucepan over low heat, warm olive oil.  Add garlic; sauté until tender, stirring constantly so garlic doesn’t burn, about 3 minutes.  Remove from heat and let stand for 10 minutes.  Pour chips into a large serving bowl; drizzle with garlic oil and toss to coat.  Transfer chips to a baking sheet; bake until most of the oil is absorbed, 4-6 minutes.  Return to bowl.  Add fresh herbs, grated lemon zest and salt; toss to coat.  Serve immediately.  Serves 6-8.


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