Sorry, it was just plain time for a new kind of pie!  The kind of pie that will make you question every pie before it, and make every pie after it just totally suck..lol!  That  IS this pie!

A pie that’s filled with layer after layer…after….(wait for it) ..LAYER of thin, tasty, one of a kind, Potato Chips!

Yep~  that’s right!  Potato Chips!  Can you even believe it..haha!  And not just Potato Chips, but I’m talking about cheesy, creamy, ooey, gooey, crispy, crunchy, tasty and toasty Potato Chips all piled high into an over the top, perfect savory pie!

So easy, So impressive and SOOO amazingly delicious..it’s like Au Gratin Potatoes on steroids..(with no slicing at all) 🙂  DO IT!

What you’ll need:

a 9″ round pie plate

a LARGE bowl

Potato Chips (approx. 4 cups)..I used Lays!

1 cup shredded swiss

1 cup shredded cheddar

1 cup cream OR  milk..but cream is better! 🙂

1 cup sour cream OR plain greek yogurt

2 eggs

4 tbsp. butter..melted

Any seasoning blend you like..to taste

salt and pepper to taste

Directions:

With just a tiny bit of the butter, smear the entire pie plate, set aside…

In a large bowl combine the melted butter, cream, eggs, sour cream, and spices.  Stir until mixed…

Gently add in 2 cups of the chips…

With a spoon, gently coat all the chips with the mixture…

Place the coated chips into the pie plate and top with 1 cup of the cheese…this is layer #1

Now coat the other 2 cups of the chips in the mixture, and add them as the top layer to the pie plate.  Give them a gentle press into the pie pan…this is layer #2

Top that layer with the other cup of cheese…

Bake it at 350 degrees for approx. 25-30 minutes, or until it’s super golden and melty cheesy.

Let it cool!

Slice it up and dig into the amazement that is THIS PIE!  ~Enjoy! 🙂

The post ~Potato Chip Pie! first appeared on Oh Bite It.

It’s official~  I’ve lost my ever-loving, recipe creating mind with this one!  I have no excuses, no alibi, no reason..well, I sort of have a reason.  I somehow ended up with extra beer batter and I thought it was just too good to pour down the sink.  I also saw that angelic yellow glow from a bag of Chips from across the room (you know that glow) ..and it hit me..BOOM~  Beer Battered Chips!

It’s no biggie really right? >  I just did what anyone would do..I fried, fried chips that have already been fried.  WAIT..I know…please stay..haha!

Seriously, if you think I’m crazy, just make a big batch of these for the next game.  You’ll have your beer and chips all in one bite, and they will be gone before you can curse my name!  Trust me..they’re DELICIOUS crispy little beer flavored, toasty chips that will have you questioning your own sanity before you can come back here and apologize to me..LOL!  😉

What you’ll need for a giant pile of Chips (feel free to halve the recipe for less):

Chips!

Oil for frying..I used Canola!

For the Beer Batter~

1 bottle of your fave Beer

1-1/2 cups flour

2 tbsp. baking powder

salt and pepper to taste

Directions:

In a large bowl combine the beer batter ingredients un tip it’s smooth… A pancake batter consistency is what you’re looking for, so adjust your ratios accordingly.

Gently dip both sides of a single chip into the batter, and carefully lay in the hot (350 degree) oil.  Fry until they’re golden on both sides,,,it only takes seconds, so watch them!  🙂

Let them cool and drain a bit on some paper towel.  Another sprinkle of salt doesn’t hurt either, and then dig in!

~Watch how fast they go..enjoy!  🙂

The post ~Guinness Battered Potato Chips! first appeared on Oh Bite It.

Yikes, last week’s TOP CHEF episode had me a nervous wreck!  The Quickfire Challenge was a lesson in knife quality as well as knife skills…two things I know little to nothing about, but wow, did I learn fast!

First of all, I learned that it’s possible to spend $4k on a knife, and TOTALLY worth every penny for a culinary Carbon Steel work of art made by Master Bladesmith Bob Kramer!  Second of all, I learned that I have NO knife skills..lol!

This creamy, cheesy, crunchy-topped, casserole of luscious Potatoes are my sad attempt at knife skills.  More power to those talented Chef’testants as they were required to “Tourne” 50 Potatoes each, within a super short period of time!  Sorry, you can “vote me off” but I used a Mandolin to slice my Taters.  Frustration, fatigue and a sudden love of my fingers got the best of me, and I ditched that knife fast.  🙂

Whatever points I may have lost in technique, hopefully I gained back with this unique recipe of creamy, crispy, cheesy, layered Potato perfection! 🙂

What you’ll need:

A 1 1/2-quart casserole dish, sprayed with non-stick spray

6 medium peeled and thinly sliced Potatoes

2 tbsp. Unsalted Butter/Margarine

1 small Onion..chopped (1/4 cup)

2 cups Shredded Sharp Cheddar Cheese (8 oz)

2 Cups Crushed Cheddar flavored Potato Chips (I used Lays)

1 can Cheddar Soup (I used Campbell’s)

1 cup Milk

S&P to taste

Directions:

Peel & slice your Potatoes, set aside.

In a med. sauce pan, melt the butter and cook the onion until tender.  Stir in the Soup & Milk, season with S&P…

When that’s combined mix in 1 1/2 cups of the Shredded Cheddar (reserve the remaining 1/2 cup) until it’s melted and combined.  Set aside…

Smear a spoonful of the Sauce into the bottom of the casserole dish and add layers of the thinly sliced Potatoes.  In between the Potato layers add some of the Cheese Sauce…

Top the casserole with the remaining Sauce and bake for 1 hour at 350 degrees uncovered…

While it’s baking crush up the Chips, don’t eat any~j/k…

Mix the crushed chips with the remaining 1/2 cup of shredded cheese and set aside…

Sprinkle the Chip & Cheese mixture evenly over the Potatoes and continue baking for 15-20 minutes, or until it’s golden and bubbly..

Let it cool…

Tell it how pretty it is…

Scoop some up while it’s nice and steamy…

Grab a plate and fill it…

You know what to do next!  ~Enjoy!

And be sure to watch TOP CHEF tonight at 10/9c on BRAVO! 🙂

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The post ~Potato Chip Au Gratin! TOP CHEF Recap & Recipe Inspiration! first appeared on Oh Bite It.