before
afterI was peeling potatoes to make silky pommes puree (apple & potato). Reserved the skins and baked them @ 275F for about 10-15 minutes. They curled up and made these wonderfully crispy potato skin....chips...crackers....leper batons? I actually planned on frying them and was just simply baking them at low heat to dry them out for premium frying. However, I lost track and this is the result. It's healthier too. This would be great to throw in a coffee grinder and make potato skin powder. Give TGI Fridays a run for it's...creativity?
Or just to fuck with such a franchise, make a dish of fried pork skins with potato skin powder, whipped roasted scallion puree and candied jalapeno or a jalapeno sambal. Something like that.
I might be able to market these in a vacuum-sealed bag and flavor them accordingly. A healthier potato chip would be exactly designed for those who drink Diet Coke, Sprite Zero and are fooled into thinking that Lipton Green Tea actually contains antioxidants.
I love potato skins. Dried and crispy versions should not go unnoticed. I've been also craving to dehydrate and grind random items into powder.
And I will...
ground up potato skin = potato dandruff
ReplyDeletein the spirit of tgi freaky fridays.
do you have a dehydrator?
actually, dried potato skin would be more of a potato callus.
ReplyDeletei do not have a dehydrator, but would love one. However, been intrigued in dehydrating with very low oven temperatures and thats how i've been doing it so far, i've also made apple chips and arugula powder. do YOU have a dehydrator?
actually, you're right...potato dandruff
i have dehydrators like almost 20 of them....
ReplyDeleteits a cool way of "cooking" things
ive made a lot of chips out of em
recently i made salt and vinegar and horseradish turnip chips which came out awesome.
I don't, but I've been pining for one for about a year now. THE EXCALIBUR!
ReplyDeleteI really want to make raw crepes, raw cookies, that sort of thing. mmm.
also, have you heard of microwaved potato chips? you slice them real thin with a mandoline or whatever, and toss them into the microwave. viola. unfried chips.
also check out foodtease.com, I think you'll like what they're doing
ReplyDeleteyes, the excalibur would be quite precious. do potatoes have enough moisture to microwave until crispy? i'm also curious about the popcorn reaction in dried corn kernels. I wonder if you could do that with other ingredients or at least other corns, purple popcorn? raw crepes, eh? speaking of which, I have a pumpernickel crepe in the works of my brain
ReplyDeletereclaim, why do you have 20 dehydrators? sounds like industrial demands are made for you. what do you do exactly?
oh and yeah I've seen foodtease (i think from you) its pretty great.
ReplyDeletehave you read cookingissues.wordpress.com?
or studiokitchen.typepad.com
those are two of my favorites.
well, I tried to make the microwave potato chips yesterday and they burnt because I got distracted in conversation. It's totally doable though. instructables.com has a tutorial, definitely worth a shot. zero time investment, practically.
ReplyDeleteI liked those links! I remember seeing one of them when you linked to the ketchup post. I enjoy smittenkitchen.com and playing with fire and water.
http://www.playingwithfireandwater.com/foodplay/2008/09/in-watermelon-sugar.html
I'm going to try to make microwave peanut brittle.
http://allrecipes.com/Recipe/Microwave-Peanut-Brittle-2/Detail.aspx
OH and I'm completely obsessed with foodgawker... omg. an amalgamation of food porn. yesssssssss. ok I'm going to stop suggesting awesome links, but on my spare time I've just been nerding out on food ideas for the past five days.
yeah we'll just check each others sites for links. buuuut, yes, playing with fire and water is very impressive. i was curious about saving the pulp from leftover vegetable juicing. put it in the microwave on paper towel until it turns into powder. i've been all about powders lately. imagine crusting a fish in powdered beets or making a fennel salt. also i've always wanted to make a pumpkin seed brittle. oh, the time needed...
ReplyDeletewhat a good idea. an old coffee grinder is awesome for pulverizing things. that's how i powderfy herbs and nuts, mostly. i once made a carrot powder too. :)
ReplyDeleteI've found that Apple peel does something similar when you bake it on very low heat for a long ass time. A little bit of walnut oil adds a nice taste, and a bit more crispiness.
ReplyDeleteAlso, frozen pulp is good for blending with plain yogurt - a frosty treat!
yes i love left over pulp. I cant wait to get myself a juicer, mostly for that left over pulp. bake it low for some naturally concentrated powders. The possibilities are endless! If you can juice it, you can make powder out of it.
ReplyDelete