Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Thursday, April 22, 2010
Isaac's Healthier Crisps
I've been a bit out of it with cooking, so my kids have taken over. My son Isaac makes these fabulous crisps (potato chips). He's skilled with a knife and can slice the potatoes super thin. Yeah, so frying foods isn't the most healthy way to go, but it's better to fry at home than buy a bag of these suckers. You can control the saturated fats by using the right kind of oil, and lower the sodium content. And the taste way outshines what you get in a bag at the grocery store!
Isaac's Healthier Crisps This is more of a suggestion than a recipe, since Isaac doesn't really measure while cooking
Scrub and slice as thin as you can several Yukon or russet potatoes (or try other varieties) Heat one inch of canola oil in a large frying pan to medium-high Fry potato slices in single layers until brown and crisp Drain on paper towels and sprinkle with sea salt and/or herbs, spices and flavorings of your choice
Note from Miriam: I use my Kitchen Aid to slice the potatoes.
Flavoring suggestions: Parmesan Cheese Black Pepper Mustard Powder Garlic Powder Onion Powder Cayenne Powder Chili Powder Paprika Powder Vinegar Salt Soy Powder Indian curry Thai spices Dill & Lime Rosemary & Tomato Powder Etc.
And while I'm being proud of the fact that my kids like to cook, I'll add in this bonus photo of Isaac's French Toast from breakfast:
Isaac's French Toast Whisk a couple of eggs with a tsp of milk and a sprinkle of cinnamon. Soak slices of homemade bread in the egg mixture then cook until done on each side in melted butter in frying pan on medium heat. Top with fresh raspberries and powdered sugar.