Hello friends,
The holidays are upon us, and what better way to start a dinner party with some colorful, delicious snacks.
Blue (or maybe purple?) potatoes are a colorful twist on fried potato chips, and can be seasoned with pretty much anything you prefer. I followed recommendations of the recipe itself, which is one of the Fall recipes of Susan Semenak’s “Market Chronicles”.
(Link for the book is below)
This is what blue potatoes look like:
Pretty neat, huh?
I sliced them with a mandolin and let soak for about half an hour to eliminate extra starch. Once the frying oil reached 375 degrees, I slowly added the slices in small batches and waited until they turned a light, crispy brown.
Once placed on a napkin to drain excess oil, and while hot, I added a pinch of salt, black pepper and rosemary.
There you go! Blue chips. It’s an easy way to make a snack that many can enjoy.
Speaking of easy, delicious snacks: have you ever tried fried tortilla chips?
Or even better… fried habanero infused tortilla chips?!
Because you should.
These are the ingredients.
In all seriousness, regular flour tortilla chips are equally delicious. It’s our go-to for a quick dinner starter, especially if we have leftover tortillas that we don’t know what to do with.
Whatever the type of tortilla you choose, cut them into slices and fry them in a deep pan, at 375 degrees.
I flavored them with a pinch of salt, Old Bay, and some sage. They were served with buffalo chicken dip, and boy, were they excellent! Crispy and a touch of spicy.
Well, friends, I hope you have a great week ahead! I hope you can try this at one point and enjoy as much as we did.
Much love,
Evy
Link to Susan Semenak’s Market Chronicles: Stories and Recipes from Montreal’s Marché Jean-Talon
Evelyne's Cozy Corner 