Chips

Inttrod roduct uction io . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Chip Making Basics KEY TOOLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 For Pr P ep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Forr Fr F yin ying. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fo Ba For Bakin king g . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 F De For Dehyd hydratting in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Oil i s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Sea eason soning ngss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 GENERAL CHIP MAKING TECHNIQUES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Cutting Cut g . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Soaking Soa g . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Drying Dry ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Season Sea soning ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 S rin Sto ring g . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 2 Rejuve Rej uvenat nating ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 B ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Bak 8 Fr ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Fry Dehydr Deh ydrati ating ng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Potato Clas c Chip Classi hi s with h Fiive Sha Shades des of Onion o Di Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Guest Contributor, Marissa Lippert: Blue Chips with Wild Salmon Tartar, Truffle Oil, Chives, and Crème Fraîche . . . . . . . . . . . . . . . . . . . 46 Pan-Fr Fried De Decad cadenc ence e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Baked Chips wit with h Mapl Maple e-Baco con n Dri Drizzle . . . . . . . . . . 51

Guest Contributor, Todd Porter and Diane Cu: Frittes Turned Chips with Aioli . . . . . . . . . . . . . . . . . . . 54 Sag ge Sand dwic wiched hed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Guest Contributor, Winnie Abramson: Za’atar and Aleppo Sweet-Potato Chips with Cool Hummus Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Sour Crea So am and and Chi Chives ves Baked Pot otato ato Chips Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Ch Fus uss-Free ee Mi M crowav cro rowave e Chip C ps . . . . . . . . . . . . . . . . . . . . . . . 68

Veggie BEETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Fried d Rai R nbo nbow w Beet Bee s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Pep pper pery y Dill Dill B Be eets with Sou Southe thern rn Dev evill illeded-Egg Egg gg g Di Dip p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Dou ouble ble Di D ll Car Carrot r and d Pars arsnip nip Ri Ribbo bbons ns

.........

76

Cel eleri eriac ac Att Attack k wi w th Bloody ody Ma M ry Pow Po der . . . . . . 78

Guest Contributor, Mark Owen: Lotus with Red Curry Peanut Dip . . . . . . . . . . . . . . . . . 81

KALACIOUSNESS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Sim mply p Kale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 8 Lem e on-Pepper Kale Chiips . . . . . . . . . . . . . . . . . . . . . . . . . 87 em N ho Cheese Ka Nac ale. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Southern-Style Hot Co olla llards ll s . . . . . . . . . . . . . . . . . . . . . . . 90 Wasabi Was a -Peanu anut Brrus ssel s s Spro out Pet Petals a . . . . . . . . . . 92

Meat & Cheese

Herbed ed Zu Zucch chini ini wi with t Rea al Cucumbe C berr Ranc anch Dip . . . . . . . . . . . . . . . . . . . . . . . . . 94

Frico Fri co Fre Freak

Butternut Sq Butter Squas u h with ith it th Cranbe Cra nberry rry To Toppi p ngs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 Luxuri Lux urious ous Fu Fungi ngi Chips s . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

Fruit APPLE CART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 Spiced Ap Spiced Apple ple Ch hips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 4 Apple App le & Sage Sage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 06 6 Crystal Pearss with Crys w th Az Aztec t a tec Choco Cho colate t -Ch -Chili i Di Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 1 Strawb Str awberry Chip hips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 2 Star Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Sta 115 1 BANANAS AND PLAINTAINS . . . . . . . . . . . . . . . . . . . . 11 18 Fr Fried Ban nana Ch Chips ps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 19 Kerala-Style y Plantainss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 Health Hea lt y Bana a nas n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 1 Hari Chut Ha hutney n wi w th Peanut utss . . . . . . . . . . . . . . . . . . . . . . . 122 RoundRo d-tthe-Wo -World rld Cocon c utt

. . . . . . . . . . . . . . . . . . . . . . . . 124

Guest Contributor, Ashley English: Baked Ras el Hanout Apple Chips with Yogurt Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . 127

Tofu Chic char h one nes with Sriracha Powder . . . . . . . . 130 Charcu C cuter terie ie Sam a ple pler with Pickle Pic ed Must Mus ard a Se Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137

Ready Mades TORTILLA CHIPS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Chilli Lim Chi Lime e Co Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Faux-R Rito itoss Styl Sty e Corn orn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142 NachoNac ho-Fla Flavor vo Po P wde wderr. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143 C nam Cin namon on Sop Sopapi apilla lla Chips . . . . . . . . . . . . . . . . . . . . . . 144 BAGELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 Parrty Mix Cl C assic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Sweet Swe et Cin Cinn namon n Spice c . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Sour Crea Sou ream m & On Onion i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Ionian Ion an Pi Pita ta Chi Ch ps p with Caesar’s Dip . . . . . . . . . . . . . 149 Bak a ed d Japane an se Wasabi or Mayan May a Swe eet e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 Fried Fri ed Sweet et and Savory Wonton . . . . . . . . . . . . . . . . . 154 Abo bout ut the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 Ac nowled Acknow ledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 Ind ndex ex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158

oaGUEST babaCONTRIBUTOR bababababp

Marissa Lippert (nourishkitchentable.com) FRIED

PREEP TIM PR IME: E: 15 MI M NU NUTE T S | FR TE FRYI YING NG TIM IME: E:: 15 MI MINU NUU TE TESS | AS ASSE SEMB SE MBLY MB LY TIM IME: E: 5 MINNUTTES | MA MAKE K S 16–2 KE 166 –2 –200 PIE IECE CS CE

INGREDIENTS 2 med medium ium m bl blue ue or o pur purple ple po potat tattoes oes,, such suc h as All A l Blu ue Neu e tra tral-fl l-flavo avored ed d oi o l for fo fry frying g Sea e sa salt lt 6 oun ounces ces wi wild d sal a mon mo , sush u i grad grad rade, e fine e, nely ly dic diced d 11 /2 tea t spo oon tru ruffle ffle oil oi 1 /4 cup cr crème è ème frraic aiche he Chives Chi es,, cutt int in o 11 /2-in nch pie pieces ces Lemon Lem on n zes zestt Kosher Kos her er sa s lt and fr fresh eshly ly y gro r und pe peppe pp r to tast ppe tast as e

METHOD Pe eel e the th po potat tatoes oes,, or leav leave e them them un npee peeled led iff yo you prefer prefer f . Usin Usin s g a ma a ndo ndolin line, e cu cutt the pottato a ess int in o s ces th sli that a are ab at a out ou 1/8 in nch thi thick. ck Drrop the ck. e sl slice icess ice intto a bo owl off wat water er as you ou cu cutt a nd all a ow the al them m to soak soa k for for a few few e min nute te es. s

In a sma m ll bow bo l, lig lightl htl t y toss os th the e salm salm l on wit with h the truffle tru ffle fle oi oill a nd add sa salt lt and pe p ppe pperr to tast taste. e Sprea Sp read rea d the chi c ps on o a sserv erving erv in pl ing p att atter er and sp spoon oon on a tiny tiny ny do ollo llop p of the the sal s mon o mi mixtu x re xtu e int in o the cen ce ter te off each. eac ach. Dab a sma a lll dot d of o cr c ème me frraîc aîche aî he on tthe he salmon sal m , a nd the mo th n lay lay a coup ple l of chi chives vess on n tth he ccrè rème fraîch fra raîch îche. e Spr p ink inkle le the le emon ze z st ove ov v r the chips ch chi ps s and se serve rve!! rve

MARISSA LIPPERT Mar ariss i a devo iss devotes te he er ener ener e gy and ma er m ny tal talent en nts to the pro p romot mo ion io on of nu nutri tritio tion tio n and and tas tasty ty y foo food. d. She She’ss the he founde fou nder der of Nour Nour ou ish sh (nouris nou ouris rish-n h-n - yc. y com yc m), a firm firm r tha hatt provid pro v es nut vid nutrit ri ion on co ouns unseli elilng and el nd fo food od d con o sul on u tin i g.

The au autho thorr of tho of The Th Ch Cheat eater’ eat er’ss Diet er et:: The Sne Sneaky aky Se Secre cretss to Los Losing ing Up in p to 20 0 Po Pound undss in und in 8 We Weeks eks Ea atin ting g (and (and Dri r nki nking) ng g) Ev Every erythi thing ng You Yo Lo L ve v (P Plum ume), um e), Ma Maris rissa ris sa is als also o

Prepa Pr epa are a drai drai ainin ning nin g stat tation ion ne near ar you y r cook cooktop to by top coveri coveri ering ng a baki baki aking n she ng heet et wit with h a bso b rbe ent pap aper. e La er.

L y a wire r co ooli o ng rac ol rack k on on top, top, tu turne rned d upsi upsi s de dow own. n n.

a prol rolific ificc fo food od wri riter ter e an and d reci reccipe e dev evelo eloper elo per wh who o has has a con ontri on tr but buted ed to Bon o Ap Appét pétit pét it Mag a aziine e , Rea Reall Simp Simp imple le e Magazi Mag azine azi ne , and The h Ne New w York York rk k Ti T mes , amon ong g othe othe herr public pub lic icati at ons ati ons.. Her Her lat latest esst en enter t pri ter prise se iss Nou Nouris rish h Kitc itchen hen + Table Tab le (nou nouris rishki i hkitch tchent tch entabl en able.c abl e.com om), om ) a Manh ), anhatt attan an foo food d shop sho p and caffé that sh s owccase a s her her pas passio sio ion n for seaason sona ty and ali an th the e beau eauty ty of sim mple fo ood.

Pour Po ur 1/2 to o 1 inc inch h of of o oil il intto a la large rge,, heav heavy y skil killet let and br bring ing it up to ab about out 35 350°F 0 ov 0°F over er hig high h heat eat.. Fry Fry the sl slice icess in in 2 to 3 bat atcches, ches, for ab about out 1 to 2 m inu i tes per ba batch tch h (tthin n ner ne sl slice icess may tak take e less lesss ti time) me).. Move me) Move o and d tu turn rn the t ch h ips wh while ile l th t ey y coo cook. k..

F ORI FAV OR TE CHI CHIP? P? Ma M ris rissa sa bel believ eves es tha t t noth othing ing be b ats a g d salt goo a -an -and-v d-vine ine egar g ch chip ip on the e be beach ach—ex —ex e cep ceptt for for m be a sour may sour our-cr -cream eam-an -an a d-o onio nion n chip chip,, ridg ridg ged obv obviou iou o sly sly..

“I may y be b a die dietit ti ian tit ian,, but but I’l I’lll neve neverr pass pass a up Co Cool o Ran Ranch® ch® Dorito Dor ito os®, s®,”” she she say ys with with a win wink. k.

Drain Dr ain th he slic li es s and d ri r nse se th t em m und under e run u nin i g w er wat e for or a few se secon conds. ds. Th hen spr p ead ea th hem e out ou on n a kitc kitc tchen hen n to t wel an and db blot lot ot them th hem dry dry.

Trans Tr an fer ea ans each ch h bat batch ch h of chi ch ps to o the dr d ain aining ing g statio statio tion n a nd n imm immedi e ate edi ately l spr ly sprink ink k le the t m with with i sa salt. lt.

P O T A T O 47

M ICROWAVED

FUSS-FREE MICROWAVE CHIPS

PREP TIME: 20 MINUTES | COOKING TIME: 30 MINUTES FOR ABOUT 4 BATCHES | MAKES ABOUT 2-3 CUPS If you’re looking for an easy way to get a potato-chip fix, then microwaving is the method for you. Microwave chippery is simple. Plus—a big plus—the veggies come out looking brighter than they would had they been baked or fried. So those gorgeous heirloom blue, purple, and red potatoes will hold on to more of their vibrancy. You can use this technique on all kinds of other veggies too—carrots, zucchini, beets, and of course, sweet potatoes.

You Yo ou ca ca n add dd y you our ow wn n fav favori or te e fla fla flav avor ors to o tth he basicc for ba bas f mul fo mula belo el w. w. Ins nstea ns ttea te ead ea d of o oliv liv liv ve e oil i l, il, l, tr tr y mel me m elted ted bu butte terr,, nut n ty nu ty w wa wal all nut nutt oi oi ll,, spi sp p cy ch cchi h li hi li oi oil i l, o orr go g o dec e a ec ade de en ntt and nd us use baco acon n grea g rea ea ase e or chi c cke ch k n fa at. t A nd And nd add ad dd seas seasoni eas e assoni a on ng ngs n gs su such cch h as as ros osem o em ry, ema ry ssa age, age, e thy th hy h yme, me, a me me, an nd lemo lemo mo on zest st. st t.

Iff you you’re ’rre ’re re lo l ok ok ng oki ng to o go go the he he he healt healt ltth hy y rrou oute, te th then he en n add ad a d dd d ju jus u t a qu q ick ick k ssp prit riitz itz of oil oill to to the e sl slice c s with th a mis m i ter e orr coo cookin co kiing spra kin spra ray. ray. y.

INGREDIENTS Hott water Hot Ho water wa te e , abo er abo bou bou o t 2 qu quart aarrt s art 1 pou ound o dp po pot ottato atoes, toes, e any es a ny k an kind ind nd, nd d, pe eel ele ed d or scr sc ccrru ubb ub bb b bed ed ccle clleaan n 2 tea t asp spo poon p ons ns o n ollive ivve oi ol 1 /2 tea teaspo spoon poon n sal s t sa Cook Coo Cookin kin in ng spra p y Season Se Sea son oning on oning n s of your ngs ng ourr ch choic oiicce,, opt oic option io on nal a al

METHOD Fi llll a m ixi Fi iix xing x gb bow ow wl wit itth ith h ho hot wat ate tte er a nd set ett it it asssiide asi de. d e Cu ut tthe he h e pot p tat ato a toes t oe es s int in ntto thin n h i , eve ve ven en sl slice ices ice es 1/8 to o 1/16 16 in nch h thi th ick. ck ck. k Im m mediat mediat med attely ely tr t ans ansfer n fer ns fe fe er the th he pota pota o ato to sl ssli lices lices cce es to e o th the bow ow o wl of of water ate at er a nd separa se sep ep para arra atte e th the he h em m.. All A ow w the th hem to h s a k fo so soa orr 10 10 to o 15 min m nute mi utes, s, th the hen drai he hen ain ai in a nd d rrin inse e th tthe he he ssllices sli ce under und un der e h ho ot r un unning unn nning ing gw wa ater err fo e forr a fe ew sseco ecc nds eco nd dss. d Spr Sp p ead ea ad d tth hem em ou out out u on n a kit iittch che h n towe tow owe we el, l, rrol ol l it it up, up, p, an a and nd pr press esss to to bl blot ott the o th h md dry. ry ry ry.

CHIP TIP: On Only y sta sttarch starch rch hy vege gettab ge taa les less su le uch h ass po po at pot ato toes, es swee sw swe we eet et pot po p ot otato att es, ato atoes, ess, yu yucc cc , aand cca nd d ttar taa o need ee ed d to o be be so oake ke ed. d.

Skip Ski Sk p this h s st step ep for ep forr be beet ets e ttss, carr ts, carr rrots rr otts, t s, squ qua u sh, ua sh h and an nd no non on-st on -st sttarc starc arrc rchy hy h y vveg eggie gies. s

In n a dry ry y mi mixin xing xin ing bo ow owl wl, add d the th he oi he ola and nd dp pot oa ato at t sli liicces e an a nd ttoss oss o sss un nti til iil ev even en y c o enl oa oat ate ed. d. A Ad dd the he sa sal a lt lt and an nd se seaso aso as sso sonin onin in ngs gs of of you yo our choi ou ch ho hoi oicce e the he h en tos oss o ss ag gain in. in Prrep P epare epa e tth the he co he ooki ok kin ng g ssu sur urr fac u ffa ace—e eith he err th tthe he miccrow m owav ow ave a v ’s sg gla la lass asss tur tu ur n nta nt t ble blle or o a mic m row wav ave v -sa ve safe a fe e platte pla tter—b er—b r— — by ym mist ist ist sting ing g iitt w wiith h oil oil orr cooki oi co ook oki kiing k g ssp spr pray. pr ay. ay You ou uo on n ly y nee n d to oil i the h ssu he urfa r ace rf ce o onc n e forr all a ll off the he e ba batch hes. e es A rran Ar Arran rang ge e the th he e sl slic ice ce es on on the the he sur sur fac acce so tha a hat h att the hey’r y’re e bar are a rely rely ly ttou ou uchi hing hing ng an and nd n d co cook ok o k the he em on h igh igh fo ig for 3 minu nu utes ess. Turn es. urn n th he sslic llic icces ces e ca ccar arrefu effulll lly lly y—th y—th — th the e pla lat attte a e a nd d th the he ssllice he ce es wil i ll ill l bo oth th get ge ett hot—a hot—a ho t— —a —and an nd d contin co con on o nti ttin nu ue e coo co ook kin ng in n1 1-m m minu inu nu ute e int interv err a als lss un until ntti til i l tth il he chip hipss a are rre e gol go g o de den en e n.

Th T Thi his can h n ta ttak ake u up p tto o 5 ex ex tra extra tra am miinut in nuttes, es, es s de dependin pe pen endin ng on how on ow wp po ower ower we fu f l yo ful y ur m mic icro row ow o w wave av ave a ve v e ov oven en is is and th t he tthi th hickn kne k ess es ssss off th the he slic li es. s R Re emov ov o ve th he e cchi ch h ps s tha that hat gett done fi don do first rst rrs sstt. Ad dd d mor morre sal alt a lt an a nd sea eas e a on as oni ning, n ng g, if i f yo y u like ik ke k e.

M iccro Mi r ow wav ave cchip h ip hip ps get et cri r spe ri perr as tthey pe he hey h ey co ey cool, oll so so th the h y y’r ’rre e best est se s rve v d 3 or ve o 4 min mi ute tess a fte te f err cook oo oking ing ng.. ng All A lllow w the th he e cch h iips ps to to cco ool ol com om o mple pletel ettel elly ly befo ef re e ssto torin i ng th the hem in a n aiirt hem r tigh rt ig t cont cont n ain ainer. iin ner er. e rr.

COOKING NOTES I f th If the chip hiiip pss do on’ on n’’t brow n rown n even even enly en ly ya and an nd come nd come co m out with wit w th dark darker ark rker er and a nd an nd lliigh ght ghter hter e sp spo po p ots, tss, itt ma ts, may ay be bec eca ca aus u se use th the he p po ota tat atoe at atoes oe oes es we ere re old older lderr orr pre r vio re revio iio ou us usl ssly ref efrrige efr ige ig g rat ated. at ed. ed d. d Do Don on n’tt w wo wor or o ry— y—the — the th h y’l y l l stil tilll tast tast aste de as eli liccio li ciio i us us. s IIff your y ou yo urr micr mic mic i row row ro owave av a v sse eems ms to ms ob be e cco ooki oking ok ng too to oo fast o fa ast st or or une u ven un venly, l ttu ly ly, urrn n th tthe he h ep po owe wer w er d e do own w n tto o 50 50% 0% 0 %a affter f tte ter er yo er you’v ou’v u ve tturn u’ urn rn ne ed d tthe th he ch he h ips ip p an ps a d add add dd more ttime mor mo more ime me e as as ne n ed ede e d d. de d.

Depen De p din pe ding on ding on the he po pot ottato o att es a es and nd d yo y ou urr ove ov n n,, you m you ma ay be able a bl ble b e to to co cook k th the he ch h h ips pss wi witho itho th hout ho hout ut tturrnin rnin iin ng the hem h e .G em Give ive ve itt a try ve ttrr y.

JUST BEET IT BAKED OR FRIED

BAKED

P E P T IM PR IME: E: 1 0 MI MINU NUTT ES | B AK NU AKIN INGG T IM IN IME: E: 5 00 80 M IN INUU T ESS | MAK AKES AK ES A B OUU T 4 C U P S

Carrots, parsnips, and dill are cousins in the plant world and kissing cousins in this recipe.

These pretty orange-and-yellow sticks are seasoned with lots of zesty dill seed and lacy dill weed. The recipe follows the low-and-slow method to prevent the sweet carrots from browning too quickly. If you’re impatient and don’t mind some dark chips mixed in with the light, check out the alternate cooking method.

Carrots and parsnips have an affinity to rich Indian spices. Try a batch with tandoori seasoning or curry powder, or the warm spiciness of Ashley English’s Ras el Hanout seasoning on page 127.

HUNTING-GATHERING S ect Sel c sttout ca carro rrots rro ts and pa parsn rsn s ips p —th —the e wide wide derr the the h better bet ter.. To offs ffset ett the si signi gnii fica ficant nt shr hrink inkage age ge th that at wil willl occur occ ur dur during ing ng th t e cook cook king pr proce ocess, ss, s, us se carr carrots o an ots and d p sni par nips pss tha th t are are att lea e st 1 inch inch h wi wide, de e or yo your ur ribbon rib bonss may bon may loo look k more li like ke fet fettuc tuccin tuc cini. i For i.

For a col colorf orful orf ul p sen pre s tat tation ion,, tracck down down w so some m of the me t re red, d purple d, pur ur ple,, o yel or yellow low he heirl irl rloom oom ca arro r ts ava av ila ilable ble at fa f rme rmers’ rs’ market mar k s and ket a nd som some e g roc rocery ery st s ore ores. s s.

INGREDIENTS / /

1 2–1 1 2–1

1

/ / 1 /4 1 4 1 4

1–2

pou und car carrot ro s, rot s cho oose wi wide de e one on s p nd par pou parsni sn ps,, di sni d tto th that att wid wi e tab bles espoo po n waln poo waln lnut u orr oli ut olive ol ve oil oi teaspo tea spoon spo on kos kosher ko her er sa s ltt teaspo tea spoon spo on fre freshl shly shl y grou grou round nd bla black ck pep pepper per teaspo tea spo oon dil d l seed ed tables tab les espoo poons poo ns fre esh dil d l weed weed,, loos loosely ely l choppe cho pped d (or (or 1 /2–1 tea teaspo spo p on dri r ed))

METHOD P rehe Prehe eheat a the ov o en to 225 225°F. °F °F. Liine two ba bakin king kin g shee shee heets ts w witth parcchme hment nt pap p er orr sil si ico cone ne bak baking in ma ing mats. ts ts.

To ma make ke the he sl slice ice es, I reco reco ecomme mm nd mme daY Y-sh -sh shape aped ape d veg e eta etable ble pe peele elerr for ele for o thiis reci e pe. ec p La Lay y the e carrot car arrot or parsni par sn p on a co count unt nter e and er nd ho h ld l it firm fi ly y at the st stem em end.. P ull end ull th he p peel ee er eel er dow down n the the roo roott in a sttead a y, y, eve ve en mo ion mot io , bear bearing in do down w to wn o mak a e thic thic icker ker sh havi av v ngs ng gs tha han n you you u wou would l for ld or pe peeli eli l ng..

HINT: Wh hen my m Y-s Y-shap haped hap ed pee eler ca can’t n’t ge get att tthe he

llast la ast part part off th the e root root,, I ma make ke a plat l for fo m to perc perch h it on out ou off th he fl flatat-sid atsided ided han handle d of dle o a lar large ge knife. knii fe Th h is allows all ows yo you u to get get eve every ry las astt ribb bbon. on. (S (See ee pag page e 25.))

Combi Co mbine mbi ne the t oii l a nd spi sp ces es in i a mix mixing ing bo bowl. wl.

Dro rop p in the car carrot ca rot an and d pars pars r nip ri r bbo b ns and to oss th m unti the n l they nt hey’re re e ev venl enly y coat coat a ed. d.

Arran Ar ran ange ge e the he ri ribbo bbo bons ns in n str straig aig aight ightt lin li ess on the baking bak ing sh heets. eet ets. The They y can can touch tou uch and n ov overl erlap erl ap sli slight gh ly. gh ly Bake Ba ke the th ri r bbo bbons ns for or 30 mi m nut nutes, es th es, t en rot r ate th the e bak a ing ng sh sheet eetss a nd swi eet sw witch tc th their eir po posit sition tions ons in in the oven. ove n Bak n.

B e for o ano anothe t r 2 0 to 4 the 40 0 m inu n tes es s (o (orr more more or depend dep ending en ng g on th thick ic nes ick ess), s) un s), until til th he colo colo l r begi begins ns to dee eepen pen an pe and d some some m of th the e edge edge dgess star star tartt to to brow brow rown. n.

Pluck Plu ck out an any y ribb ribb bbons ons th that a are do at done ne ear early. ly.

Sp prin rinkle kle th the e chip hipss with salt, sa a lt, l if yo you u like like ke,, as soon soon a the as he ey come om ou outt of of the the ove ov n. n All A ow the them m to ccool ool on the he ba bakin kin i g shee shee h ts for o at le least ast 10 0 mi minut n es bef nut e ore s vin ser ng. g The They’l y’lll get cri crispe sperr as as they they co cool. ol.

ALTERNATE COOKING METHOD Fry. Ca Fry. Carro rrott chip chipss fry fry r up nic nicely ely in a cou o ple of minute min ute t s in in ¾ to 1 inc inch h of oil hea h ted d to 35 350˚F 0˚F.

V E G G I E 77

BA KED + D EH Y D R AT ED

PREEP TIM PR IME: E 30 MI E: MINU NUTE NU TESS | OV TE OVEN EN MET ETHHOD TI TIME M : 2 HOUR URSS | DEH EHYD Y RA YD RATT OR ME METH T OD TI TH TIME M : 10 ME 10–2 –200 HOUR –2 URS| SS| | MAAKKES ABOUT U 50 CHHIPS

You know that summer can’t be far away when cheerful red strawberries start piling up in grocery stores and at farmers’ markets.

Before you start whipping up those shortcakes or cranking out the strawberry ice cream, pluck out the biggest specimens to make these ruby-red chips.

Strawberry chips are elegant on their own and even fancier when served alongside sweetened mascarpone or sour cream for dipping. If overthe-top is your style, plant crunchy strawberry chips on top of cupcakes or tuck them into dishes of ice cream!

If your oven goes lower than 200°F, consider going lower and cooking longer. Strawberry chips do exceptionally well in the dehydrator, where there’s little danger of them turning brown due to exposure to heat.

HUNTING-GATHERING Strawb Strawb aw err rries ies,, bein bein i g most most os ly y wat water, er sh shrin rin ink k a lo lott as they the y slow slow lowly ly deh dehydr yd ate ydr te.. So So try try to get ge yo your ur han nds d on o some som e real real a ly y lar arge ge one ones. s Cho Choose ose fir fi m berr erries ies e th that at are re almost alm ostt un u der de -ri -ripe, pe, e pr prefe eferab efe rably rab l wit ly with h soli l d core ores. s. Iff you can’t ca a n’t n ha handndd-sel sellect ea each ch ber b ry, bu buy y extr e tras a so as s you ou can so sort rt thr hroug oug ugh h them them.. Y You ou hav have e perm miss ission ion to send se sen d the e sma small, ll,, mi m ssh s ape p n, n and d re reall ally y ripe e on one es es d ect dir ec ly to you yourr mout mout uth. h h.

INGREDIENTS / cup u wa w ter t

1 2

1 cup p su s gar 10–12 10 12 lar large ge ber be rie es, abo about ut 1 /2 po pound u , rins und rinsed e ed

PREPARING THE STRAWBERRIES In a sma small ll sau ucep epan an mix th the e wate aterr a nd sug gar overr high ove h igh he heat. at Al at.

A low w th he mixt m ixture xtur ure to to bo b il for o ab or about out 2 m inu inutes tes,, stir tes stir tirrin rin ng cons cons o tan ta tly ly sso o th that att all a th the e sug uga g r iss dis dissol solved so v . ved Trans Tr ans a sfer er th the e syru syru rup p to to a bo bowl wl and dp pllace c it in n th the e refrig ref rigera rig erator era tor to t co cool oll for fo 20 to t 30 3 mi minut nutes nu nut es s whi while le e you yo ou prr par pre pa e the res estt of the the re recipe rec ipe.

Remov Re move mo e the the hul hulll of of each be b rry by cu cutti tting ng int nto o its its rec e ess ec esses es (in inste stead ste ad d of sli sl cin cing g off the e wh whole ole to top). p)) Cu Cutt the h st s raw awber berrie ber rie es leng leng g thw h ise in hw into to thi thin, n uni u for un form m sl ces sli e of ab about out 1/8 in ou nch— ch—as a thi as thick ck as 2 quar q u ter ers. er s.

OVEN METHOD Prehe Pr ehe heat at the th ov oven en n to 200 200°F, ° wi °F, w th rac racks k pos ks positi to one ned in n the he up upper pe er an and d lowe owerr thir thir h ds. hi s Line Li e a baki baki aking ng she sheet et wit with hp parc archme ar h ntt pap hme paper er o a sili or silicon c eb con baki a ng aki n mat mat..

Dip Di p the the str s awberr awb berr e y slic slic icces e int nto o the coo ol syru syru yr p, p co tin coa ting g both sides siides des.. A llo llow w some some o sy yrup u to dr d ip awa way y and a nd d pla place e the t sl slice icess on the bak ice baking ing sh s eet ee about abo ut 1/2 inch in nch h apa apart. r rt.

Bake Ba ke the he st s raw wber b ry sli sl ces fo f r 1 ho h ur. urr. Us Using ing someth som omet ething ng so soft ft (II use ba bathr throom thr oom ti tissu ssue), s e) e ge gentl ntly y blot blott awa way y any a ny y lar large ge pud p dle es of of liqu quid. id If id.

I yo you’r u’re e cook ooking ing on par parchm chment chm ent pa aper per,, it’s it’s be b st to t flip th the e chip chip h s at at th s poin thi ointt to prev event en th ent them em fro from m adhe d rin ring. g Usi g.

Using ng a sharpsha rp-tin rptin i ed for f k,, lif iftt the if the chi chips ps by y the eirr edg dg ges and g tly gen ly fli flip p them h .

Turn Tu rn the ba bakin kin ng shee sheett and a nd d con c tin tinue ue bak b ing g un until til th ch the chips i ar ips a e dry dry y and a sttiff iff.. You You wan wantt them them m to re ain rem in brrigh ht red— red— d the t y shou shouldn ldn d ’tt bro brown. wn wn.

Depend Dep end ding n on th thick icknes nesss and a nd hum m idi i ty, ad addit dition ion o al c kin coo ng time time co could uld be 1 hou h r or or more more o .

F R U I T 113

PUB DATE OCTOBER 2014 Everyone loves chips, from potato to plantain to kale. Now, with these delectable recipes, you can take control of both the ingredients and the cooking method. Choose from savory or sweet varieties, including vegetables (potatoes of all kinds, beets, squash), fruit (apples, bananas, pears), and other fun options (pitas, tortillas, wonton wrappers). Get a primer on potatoes, ďŹ nd out about tasty toppers and delectable drizzles, and try out some perfectly matched dips. Several top food bloggers are contributing their favorites, and the yummy photographs look good enough to eat. Ä‘ĆŤĆŤ . !ĆŤ) %(%*#ƍĨPublishers Weekly, Booklist, Library Journal, Kirkus)

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During a long run as Senior Art Director of Lark Books, Chris Bryant became the in-house food authority. His knowledge of cooking and culinary trends helped guide Lark’s food titles, including Cake Ladies, A Year of Pies, and the Homemade Living series. Chris is a professional food and photo stylist and recipe developer. He is a member of Southern Foodways Alliance, Slow Food USA, and Culinary Historians of Piedmont, NC. Chris is developing his own food blog, extraslaw.com, to go live September 2014. He lives in Asheville, NC. +.ĆŤ)+.!ĆŤ%*"+.) 0%+*ÄŒĆŤ +*0 0ĆŤ ( * ĆŤ (%2%!.5ĆŤ 0ƍĨćąćĊƍćĉĉĥĂĆąĉƍ+.ĆŤ +(%2%!.5@sterlingpublishing.com DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the ďŹ nal bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

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