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Butteryum food blog recipes

Filtering by Category: vegetable recipes

Purple Peruvian Potato Chips

Patricia @ ButterYum

Purple Peruvian Potato Chips - ButterYum

Today is Halloween so I thought I'd share these neat purple potato chips I made recently. I won't go into all the details of how here, but you see a quick photo tutorial here on my post for Small Batch Potato Chips.  Have a safe holiday out there!

The process is very easy - here's how:

Heat the oil to about 350F.  You don't have to use an oil thermometer.  Check the oil temperature by dropping one potato slice into the oil.  If it bubbles like this, the oil is hot enough to make chips.  

Heat about an inch of oil in a good quality nonstick pan.  I'm using my favorite nonstick by Swiss Diamond - it can hold up to the heat and clean up is a breeze.  

Working in small batches, fry a few chips at a time until the edges begin to curl and turn golden brown, then flip.

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Continue frying on second side until they are nice and toasty all over.  Don't let them go too long - they'll darken a bit as they cool.

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Drain chips on paper towels and sprinkle with very finely milled popcorn salt while they're still warm.  Because the popcorn salt is so finely milled, it sticks to the chips better than table or kosher salt.

Purple Peruvian Potato Chips

Printable Recipe

Ingredients

  • purple peruvian potatoes

  • peanut or canola oil

  • popcorn salt to taste

Directions

  1. Slice potatoes very thin using a mandolin slicer (about 1/32-inch thick).

  2. Heat about an inch of oil in a saucepan until the oil reaches 350F (I use a thermometer and a good quality non-stick saucepan).

  3. Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).

  4. When the edges of the potato slices begin to curl and brown, carefully turn the slices over.

  5. Use a heat proof scoop to remove potato chips from pan when the desired color is achieved; drain well on paper towels.

  6. Immediately sprinkle lightly with popcorn salt.

Note

  • Popcorn salt is very fine and will stick to the chips better than kosher or table salt.

(affiliate links)

2 Comments
categories vegetable recipes, snack recipes
tags potato recipes, snack recipes, vegetable recipes

How to Make Amazing Salsa Without a Recipe

Patricia @ ButterYum

How to Make Amazing Salsa Without a Recipe - ButterYum

Hello, my name is Patricia and I'm addicted to salsa.  There, I said it.   Sigh.  

I first had the pleasure of eating salsa when I was 10 years old.  I instantly fell in love with the party that was happening in my mouth and I secretly wished I had been born into a Mexican family.  

Salsa was something we never ever had in my house growing up so I had to wait months or years for the occasional taste.  The minute I moved into my first apartment, I started buying the jarred stuff.  It was pretty good and I was a happy camper.  Not long after that I learned that some Mexican restaurants are happy to sell you their salsa if you ask for it.  I found one that would - the restaurant's salsa was way better than the jarred stuff and I was a very happy camper.  

These days I opt for homemade - it's every bit as good if not better than restaurant salsa.  After making countless recipes, I realized you don't actually need a recipe to make amazing salsa.  You start with fresh vegetables (like tomatoes and in this case sweet peppers - or tomatillos, poblanos, etc).  Add some aromatics (onions, garlic).  Roast everything together to develop some charred flavor, add even more flavor (cilantro, S&P), and finish with a little acid (citrus).   Here's a version that I made from stuff I had in the vegetable bowl that needed to be used before it went bad.  I'll show you how I made it.

how to make amazing Hsalsa without a recipe

Just look at all those wonderful veggies - you know this salsa is going to be amazing!

For this batch, I started with a bunch of black cherry tomatoes that I left whole, several larger red tomatoes that I cut in half, a few whole red hot peppers, lots of whole sweet green banana peppers, a medium white onion that was peeled and cut into 1/2-inch thick slices, and 3 whole garlic cloves with their paper husks left on.

I popped everything under the boiler for about 10 minutes until it looked like this.

I let the veggies cool a bit before I removed the paper husks from the garlic cloves and the stems from the peppers.  Into the trash with those. 

Everything else went into the Vitamix, including any juices that accumulated on the roasting pan.

I had some cilantro leftover from dinner the night before.

So I added a good handful.

I also had half of a lime leftover so I squeezed the juice and added it too.  

I pulsed everything together in my Vitamix until it was exactly the way I like it - not too thick and not too thin.  Lastly, I tasted it for seasoning and determined it needed some salt.  I added about 1/2 teaspoon of Kosher salt to the 16-ounce jar shown below.    

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer.  Enjoy!

Items used to make this recipe:

(affiliate links)

7 Comments
categories vegetable recipes, snack recipes
tags cinco de mayo recipes