Ingredients
-
2
-
6
-
3
-
3
-
4
-
3
-
-
-
2
-
-
-
-
-
-
Directions
Stuffed Potato Chips, I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning I knew that sometime in the future I would love to try this recipe I have not tried this as of yet but I am posting for safe keeping If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration There is no mention of servings so I will just use a guesstimate of 24 Cook time is also unknown, a guesstimate as well He also mentioned that these could be filled with anything , Got a suggestion on what to stuff this in Try using wonton wrappers as with Crab rangoon It might very well make the difference! Good luck!, I too saw this recipe via the Today Show and wanted to try it for New Years Eve I am so very disappointed in how it turned out that I have taken time away from preparing for this evenings party to write about it The receipe is easy enough but the chips do not stay press together in the hot oil (used corn oil) The filling spilled out leaving the basil and bread crumbs to quickly burn under the hot oil I really liked the filling so I sometime in the future I will look for some way to use it that does not involve stuffed potato chips If someone finds a way to seal the two pieces of potato perhaps I will revisit my nightmare on another occassion but I don’t recommend this receipe Save time and figure out a nice receipe to use the filling
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Steps
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1
Done
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In a Saut Pan Put Shallow Amount of Oil and Add Garlic and Shrimp. |
|
2
Done
|
Add Basil. |
|
3
Done
|
Cook Till Firm and Deglaze With White Wine and Reduce Until Dry. |
|
4
Done
|
Stir in the Bread Crumbs and Parmesan. Set Aside. |
|
5
Done
|
Slice Potatoes Length Wise Paper Thin and Lay Out on Parchment Paper (use a Slicer or Mandolin to Get Paper Thin) . |
|
6
Done
|
Put a Spoonful of Shrimp Relish on the Potato and Put Another Piece of Potato on Top. Pressing Down on the Top Slice. |
|
7
Done
|
Place in a Saut Pan With Shallow Amount of Oil and Saut Till Crisp. These Are not Sealed With Any Kind of a Wash. |
|
8
Done
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Serve. |
