Great breakfast sandwich. Cap then hollow out a roll.....can rejuvenate day old rolls.
Line with ham slices, break an egg over, top with herbs, shredded cheese.
Bake toasty, to desired doneness. Add cap and serve.
Posted on 09/01/2021 5:01:46 PM PDT by Jamestown1630
I’ve never heard of these before. They look so crunchy and good!
Crispy Bubble Potato Chips
Ingredients
1 medium (approx 197 g or 6.95 oz) russet potato
1 tbsp (8.5 g) cornstarch
1 egg white
oil for frying (can use vegetable, canola, peanut)
Instructions
Wash and dry your potato. Using a mandoline slicer set to the thinnest setting, slice your potatoes. It’s okay if they don’t all come out perfectly sliced since the ends will be sliced off later. Your potatoes slices should be about 1/16 inch thick.
Dry your potato slices to remove excess starch. The most efficient method for me was to put the potato slices onto a large sheet of paper towel, being careful to not overlap any of the slices. Place another large sheet of paper towel over the potato slices, covering them. Use your hands to press the paper towel onto the potato slices to dry them. Repeat with remaining potato slices as needed.
Before you begin assembling the potatoes, I recommend you review the post and step-by-step photos so you know what to expect, otherwise it can be difficult to visualize and explain in the instructions. Place dried potato slices onto a large cutting board. Line them up in a way so that you have one column of potato slices, then find similar sized and shaped potato slices and put them in the next column so that the pairs are next to each other and you will be able to easily sandwich them together later. See photo in post for reference.
Brush the surface of each of the potato slices with a light dusting of cornstarch. The cornstarch should not be thick, but should cover the entire surface. See post picture for reference.
Brush half of the potato slices with egg white (the egg white wash goes on top of the cornstarch). If you lined up the potatoes as I did, you would brush the potatoes in one column, skip the next column, brush the next, etc.
Press a no egg wash potato slice firmly onto a potato slice with egg wash (both potato slices should have their cornstarch side facing in). You want to press firmly to almost seal the two slices together. Repeat with remaining potatoes.
Use a sharp knife to slices the edges off of the potatoes, forming a rectangle shape. Cutting into rectangles should further seal the potato slices together
In a medium saucepan, bring oil to medium heat (about 350°F). Gently add a few potatoes at a time, being careful to give them room to puff up. If they overlap before they can puff up, it can prevent them from puffing. Once they are puffed you can add more. Cook until golden brown on both sides. Remove and drain from oil. If desired, you can fry the remaining scraps to make regular potato chips.
Notes
The potatoes must be very thinly sliced or they won’t puff up. They need to be around 1/16 inch thick. 1/8 inch thick is too thick.
The edges of the potatoes do need to be cut. They won’t puff up if the edges are not cut off because the seal isn’t tight enough.
I use this oxo mandoline slicer.*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
Nutrition estimate is for the potatoes chips before frying. It is difficult to determine how much oil is absorbed in each chip, which is why the nutrition estimate does not include it.
https://kirbiecravings.com/crispy-bubble-potato-chips/
I’d dry them, soak them in pickle juice for a couple days and dry them again.
Pickles and potatoes are a great combo.
THX
Enjoyed that. Haven’t heard her in a loooong time.
Great breakfast sandwich. Cap then hollow out a roll.....can rejuvenate day old rolls.
Line with ham slices, break an egg over, top with herbs, shredded cheese.
Bake toasty, to desired doneness. Add cap and serve.
Nice.
Got some rosemary from the neighbor so air dried it and stored it in a jar. We like pan roasted halved onions with rosemary.
I made these pretties for supper. Used part of an old can of SPAM. They need something to perk them up (brown mustard?) but the dough is so easy to work with so lots of ideas. I think it’s the oil that makes the dough so easy to handle.
Ham and cheese Buns at the 3:10 mark - https://www.youtube.com/watch?v=yeuM88ZBwZs .
Ham and Cheese Buns
Dough:
2.5 C flour
1/2 T yeast
1 T sugar
1 t salt
2/3 C milk
3 T veg. oil
Ham/SPAM and cheese slice or shredded.
See video on constructing fancy bun.
Bake 350 for 20 minutes.
Yields 7 buns.
I made the dough in the bread machine. It rolled out so easy and the construction took hardly any time. It’s a keeper!
You are so lucky. Going to pick up a bottle of dried rosemary tomorrow from a little local market. That sounds utterly delicious & I love onions! This will be a fall try for sure.
What kind of onions do you use?
Oh man does that look delicious!
Don’t think I’ve ever eaten SPAM but my favorite Ham and Cheese Sandwich was the one my Mom made.
Put ham and cheese on a buttered bun. Top it with mustard. dried onions, poppy seeds. Wrap in foil and bake.
My Dad was a better cook than my Mom but his secret was lard. When I hit 80 I am so going back to it!!
My Mom’s Mom was a fabulous cook. Spent many hours in her kitchen canning summer vegies, making homemade noodles and sausage.
I regret I never got her chicken soup recipe but I did get her Sarma (cabbage roll) recipe. So good.
I love ham, garlic croutons, and an egg sunny side up.
Love almost raw egg yolks.
I live dangerously!!!
Yeah.
Interesting. You don’t eat the raw whites. These reduce biotin absorption.
I love runny eggs, too.
I make steamed asparagus, cover w/runny eggs cooked in browned butter, then serve blanketed w/ Parm.......deelish.
Neat way to eat potatoes......thx.
Ha! That’s exactly what I do! I like the Lemon Garlic Ones....
I read putting lettuce in a canning jar in the frig helps preserve it longer to. I tried it and seemed to work.
What do you use to wash vegetables with?
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