Fries, Chips, and Dips: 9 Recipes to Step Up Your Snacks
Freezer french fries have you down? Or maybe that bag of potato chips just in’t cutting it, and your store-bought French onion dip could use a little more pizazz. Served as appetizers, side dishes, and snacks, chips and fries play a lot of roles when it comes to satisfying our cravings. Get ready to bake your own chips, cut your own fries, or stir your own sauces, because we’ve got nine recipes that make snacking a little more special.
1. Parmigiano Chips
Cheese lovers look out, because David Rocco and The Cooking Channel have a new way for you to indulge in your favorite food. There is literally only one aspect about these chips, and that is cheese. Don’t say we didn’t warn you.
- 3 cups finely and coarsely grated Parmigiano cheese
Directions: Evenly sprinkle a cup of Parmigiano cheese over a hot pan, filling in any gaps. Cook until the Parmigiano becomes golden. Gently loosen the cheese with a spatula and transfer to a plate. Let the chips cool until the Parmigiano solidifies; then break into little chips and serve.
2. Baked Potato Chips
For something a little more traditional — and with a few more ingredients — are these baked potato chips from O, The Oprah Magazine. Using a food processor or mandolin helps get all of your chips the same size, ensuring that they bake evenly. In a pinch, you could hand cut your chips, but this will be a long process. You could also go crazy with the seasonings, adding spicy Creole seasonings, using bacon salt or just about anything you can dream up and want to try.
- 1½ to 2 pounds large baking potatoes, scrubbed
- 4 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- Salt and freshly ground pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Slice potatoes lengthwise very thin. Brush two baking sheets with 1/2 tablespoon olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.
Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes. Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container.
3. Loaded Baked Potato Chips
A Pretty Life in the Suburbs knows that when you load up potato chips with extras like sour cream and onions, they will fly off the plate. Even if you aren’t making them for a game day or other type of gathering, you can still enjoy them in the middle of the afternoon, or as a restaurant-style appetizer for your dinner.
- 3 – 4 potatoes
- 3 tablespoons butter
- salt & fresh ground pepper
- ½ cup grated cheese
- sour cream
- 3 green onions, minced
Directions: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with a piece of tin foil, and generously butter the foil with about 1 tablespoon of cold butter so the potatoes will not stick. Leave your potatoes unpeeled, then slice them into ½ inch pieces. Lay them out on your prepared baking sheet.
Melt the remaining butter (about 2 tablespoons), then generously brush the top of each potato slice with the butter. Bake for 25 to 35 minutes, or until the bottom of the crisp is golden brown. Then flip them over and bake for 10 more minutes. After this time, remove the pan from the oven, then evenly sprinkle the grated cheese on to the tops of each potato crisp.
Put them back in the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly. Serve garnished with a dollop of sour cream, and sprinkling of minced onions.
4. Baked Avocado Fries
Whether you’re bored by french and sweet potato fries, or looking for a new way to serve your avocados, you have to try The Kitchen Whisperer‘s crispy baked avocado fries. Crunchy on the outside from the Panko breading, but with the creamy texture inside avocado lovers adore, these fries will be great as a side for your burgers and sandwiches or as a snack.
- 2 ripe avocados
- ¼ cup flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ¾ teaspoon cumin
- 2 egg whites
- 1 tablespoon water
- 1½ cups Panko
- olive oil Spray
Directions: Preheat oven to 450 Fahrenheit. Line a baking sheet with foil and place a wire rack on the sheet. Set aside. Cut the avocado in half and remove the pit. With the tip of a sharp knife, cut long strips ¼-inch wide while the avocado flesh is in the shell.
Get out three bowls. In the first bowl, place the flour, salt, pepper, garlic, ½ teaspoon paprika, cayenne, and cumin. Mix to combine. In the second bowl, add the egg whites and water. Beat until frothy and well combined. In the last bowl, add in the panko and ¼ teaspoon paprika, mix to combine. Using a large spoon, gently scoop out each avocado slice.
Dredge each slice in the flour, ensuring to coat all sides. Place in the egg white and coat then entire thing with the egg mixture. Lift up and allow some of the egg mixture to run off an excess. Place the slice in the Panko mixture and coat thoroughly.
Add to the rack and repeat until all the slices are coated. Spray lightly with olive oil spray. Bake for 15 minutes, and gently turn. Spray again with the olive oil and continue baking for 8 to 10 minutes or until they are crispy golden brown.
5. Cinnamon Sugar Sweet Potato Fries
The sweet side of the fry doesn’t nearly get enough attention — until now. Armed with this Food.com recipe, you’ll have a slightly sweet, cinnamon sugar flavored fry in a little over one hour.
- 2 sweet potatoes (large)
- ⅓ cup extra virgin olive oil
- 3 teaspoons cinnamon (ground)
- salt (seasoned salt)
Directions: Preheat oven to 350 degrees Fahrenheit. Peel sweet potatoes and then slice into French fry style sticks. Line a jelly roll pan with a sheet of baker’s parchment paper. Toss sweet potato fries in a bowl with olive oil to coat sweet potatoes. Lie sweet potato fries on to the parchment paper. Sprinkle with salt. Use 1½ teaspoons worth of cinnamon and sprinkle sweet potato fries. Bake them for 20 minutes, then turn them over. Sprinkle salt and remaining cinnamon on the fries. Bake them for an additional 30 minutes. Serve and enjoy!
6. Oven Baked Steak Fries
Skinny french fries have their merits, but there are situations that call for thicker fries. Food Network has the answer for your thick fry craving, and you can easily adapt this basic recipe to amp of the flavor with the seasonings of your choice.
- 4 Idaho potatoes, scrubbed clean and sliced into ½-inch thick slices
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- Salt and pepper
Directions: Preheat oven to 400 degrees Fahrenheit. In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.
7. French Onion Dip
When you need a dip to put out at parties that will satisfy chip munchers and vegetable addicts, French onion dip is the way to go. Williams-Sonoma’s recipe makes approximately two cups of dip and can be prepared ahead of time. Eat it with pretzels, take it to a picnic, or serve it at your own shindig — just don’t expect any leftovers.
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 teaspoon kosher salt
- 1 garlic clove, minced
- 2 teaspoon Worcestershire sauce
- 1¼ cups sour cream
- ¼ cup mayonnaise
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
Directions: In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.
In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to one week.
8. Honey Mustard Dipping Sauce
The Slow Roasted Italian calls this dipping sauce better than the version you find at the Wendy’s fast food chain. You’ll have to make it to judge for yourself, but there is no denying the power a good honey mustard sauce as an alternative to ketchup.
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- 1/2 tablespoon fresh lemon juice
Directions: Combine ingredients in a small bowl. Whisk until well combined. Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation! Serve and enjoy.
9. Seasoned Ketchup
The ketchup in your fridge is about to get an upgrade from AllRecipes.com. Spicy seasonings are added to any old store-bought ketchup, creating a condiment that will be a kick for your fries, burgers, and hot dogs.
- 1 (28 ounce) bottle ketchup
- 2 teaspoons hot pepper sauce
- 1 tablespoon cayenne pepper, or to taste
- 1 tablespoon dried onion granules
- 2 teaspoons granulated garlic
- 2 teaspoons chili powder
Directions: In a large bowl, stir together the ketchup, hot pepper sauce, cayenne pepper, dried onion, dried garlic, and chili powder. Return to the ketchup bottle or another squeeze bottle and store in the refrigerator. Use as you would ketchup.
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