Sides – Page 5 – First Look, Then Cook

Orzo Salad with Radish and Fennel

Published on July 20, 2011 by Dawn4 Comments

My family is afraid of vinegar. I know, how can you be afraid of vinegar? I didn’t believe it either, but it is true. As soon as I take a bottle of vinegar out of the pantry, my family runs for the hills. I am the only one that likes salad dressing (aside from my youngest, but she will only eat ranch dressing), and when I have to cook with vinegar, it is mandatory to open all the windows – even if it is cold and raining outside (oh, have I mentioned that we have only had 72 minutes over 75 degrees this year?), the windows need to be wide open for the smell to escape. I have learned over the years that it is best to cook with vinegar when I am the only one in the house – and since that almost never happens, my vinegar bottles remain very full in the pantry – longing for me to find discrete ways to use them.

Because of the issue with vinegar, pasta salads are not very popular in our house. I love them, and look for them every day in the salad bar at work – and for that matter, I cover my salad with balsamic vinegar every day. I saw this recipe in Cooking Light – and what caught my eye was the fact that it was missing a key ingredient – yes, vinegar! I had to give it a try, I had nothing to lose – and I was able to keep the windows shut. So, here was the funny part – it actually wasn’t that good the first night I served it. The dressing was too strong, and the orzo and veges needed more time to marinate. The next day though, it was awesome. I had no intention of blogging about this, until I had the leftovers. The flavors really came together in perfect harmony, music to my mouth. So – give this one a try, but you must make it ahead of time and let it sit – it is definitely a pasta salad well worth the wait.

Ingredients

8 ounces uncooked orzo (rice-shaped pasta)
1 tablespoon kosher salt
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 tablespoons chopped fresh mint
3 tablespoons minced green onions
1/2 teaspoon kosher salt
1/3 cup pine nuts, toasted

Preparation

Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.

Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.

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Spinach Gunge

Published on July 14, 2011July 14, 2011 by Dawn4 Comments

Before I get into the food – I am writing this without power. Ok, I have power on my laptop, but I am without connectivity, and therefore will not be able to post this tonight like I had planned. By the time I paste this into wordpress, I will either be on a shuttle to work, or with some luck, they restored the power. Good thing I actually finished making dinner before the power went out – but unfortunately I didn’t finish cleaning up, and now I have a mound of dishes in the dishwasher waiting for power. What that also means, is that my girls are not going to have a cold lunch for camp tomorrow – I actually made them a complete lunch without even opening the refrigerator. Peanut butter and fluff sandwiches it is! I almost made one for myself they looked so good.

Ok, back to the post. I know what you are thinking right now – how can a dish called Spinach Gunge actually taste good? The word gunge just sounds too much like grunge and sponge – how can anything called that be delicious? Well, the funny thing is, when I saw this recipe in Bon Appetit, I thought the same thing. Then I read the ingredients, and realized that this really was a version of creamed spinach – with a lot of cheese. I decided to make this to see if the girls would eat it. I knew I would eat it (because seriously, mix anything with butter, cream and cheese, and how can it taste bad?), but I wasn’t sure they would – and if they did, boy would I be proud. So I gave it a whirl, but no such luck. Neither one of them liked it, I on the other hand, absolutely loved it! It was super creamy, lots of flavor – and look at that color – just spectacular! I had to surround the bowl with more spinach just so you could see that it is exactly the same color – vibrant as can be. So don’t be afraid – take the plunge – and make the spinach gunge!

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 pounds fresh spinach, stemmed
1 1/2 cup s(lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
1/4 cup crème fraîche
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Preparation

Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.

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Stuffed Zucchini with Cheesy Breadcrumbs

Published on July 2, 2011 by Dawn3 Comments

I remember the summers when we had zucchini coming out of our ears – yes literally – we ran out of ideas on what to do with them, and after making 20 loaves of zucchini bread, we just went about nuts. I sautéed them, I grated them and made frittata, I made pancakes, I roasted them, I did everything. One of my neighbors actually came over with a book dedicated to zucchini recipes – I still have the book, it is a classic – but now for some reason zucchini doesn’t grow well in our garden, and every year I hope and pray that we will have bushels of the stuff, and it doesn’t happen. Isn’t that always the case?

So – for the past couple of years I have actually gone to the store and bought some – I know, it seems almost wrong, but I do – because sometimes I find a recipe I just have to make, and I can’t wait for the possibility that we might get a couple out of the garden. I saw this recipe in Cooking Light, and I decided to had to go buy some to try this one out. Boy am I glad I did, these were excellent! The girls loved the stuffing, but not the actual zucchini – so I let them just have some stuffing, and I ate the zucchini, even that was delicious. I had tons of stuffing left over – so I even went back to the store the next day to get some more. What a wonderful way to use zucchini this summer…and if you don’t get any in your garden, this makes buying them in the store completely worthwhile.

Ingredients

3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke hearts, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

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Jalapeno Corn Pudding

Published on June 23, 2011 by Dawn5 Comments

Growing up on the east coast, I looked forward to the short window that would open each summer when we would finally get fresh corn on the cob. During that window, I think we had it with dinner almost every night. If I remember correctly though, the window didn’t last very long, and then you were back to frozen or canned until the following year.

When I moved to Denver, the window seemed to be much bigger – it must have been because of the long hot summers we had. One summer by boyfriend (now husband) decided he wanted to grow his own corn in our small 3×10 rectangle of land we called our garden. He carefully mapped out just a small portion (since he didn’t want to give up on any of the other veges) of the plot to attempt the corn. Sure enough, come August, we had a few ears of fresh corn to eat, right from our own garden. It was pretty amazing.

Now we are here in Seattle, where the window for fresh corn on the cob is the biggest yet – it starts in mid-June and easily goes through August. Seems a little counterintuitive, since we have only had about 3 days so far above 70 degrees, and barely any sun? But yes, the corn gets shipped in from Eastern Washington, and for the most part it is pretty good. Nothing like right from the garden, but better than frozen or canned.

I saw this recipe in Bon Appetit and even though the corn was not nearly as sweet as it will be this summer, the dish was still wonderful. You definitely want to serve this immediately for best results, since it comes out of the oven nice and puffed up (due to the egg whites), but I was still eating leftovers a few days later, and warmed up in the microwave, it was still delicious. It is perfect next to a delicious rack of ribs, or some other BBQ food – but we had it with some delicious Carnitas at a friend’s house, and it was the ideal side dish.

Ingredients

2 tablespoons butter
1 cup chopped onion
1 cup fresh corn kernels
1/3 cup finely chopped seeded jalapeno chiles
3 garlic cloves, chopped
1 cup cornmeal
1 1/2 whole milk
1/2 cup heavy whipped cream
1 cup chopped roasted red peppers (from a jar)
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 teaspoon freshly ground pepper
3 large eggs, separated
1 cup coarsely grated Manchego cheese or sharp cheddar cheese

Preparation

Preheat oven to 350 degrees. Butt a 2-quart shallow baking dish. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add onion, corn, jalapeno, and garlic; saute until soft, about 4 minutes. Stir in cornmeal. Add milk and cream; stir over medium heat until thick batter forms, about 2 minutes. Transfer to a large bowl. Stir in red peppers, green onions, cilantro, 1 teaspoon salt, and pepper; cool 15 minutes. Stir in egg yolks. Using mixer with clean, dry beaters, beat egg whites in medium bowl until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese. Bake pudding until top is golden and center is just set, about 35 minutes. Serve immediately.

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Sesame-Soy Cucumber Salad

Published on June 1, 2011June 2, 2011 by Dawn11 Comments

I have mentioned previously about my obsession with cucumber cocktails…but I failed to mention that I am pretty much just obsessed with cucumbers in general. I am the only one in my house that likes them, and I can easily eat an entire cucumber in one sitting – easily. I love how easily they take on a marinade – and how just a little bit of seasoning can go a long way.

I remember when we lived in Denver (the sunniest place on earth) and my husband was just in the beginning stages of his gardening passion – he would basically grow anything. He decided to try cucumbers, and little did he know they would grow like weeds. He hates cucumbers, so luckily for me, I had loads of them all summer long. He tried to eat them and tried to like them, but just couldn’t do it. That was the last year we grew cucumbers – he decided he couldn’t waste the space on something he didn’t like. Also – aside from eating them raw, I have to admit, zucchini is much more versatile. You can bake, cook, roast, grill, pretty much do anything with zucchini – they are just as easy to grow – and my husband loves them.

I saw this recipe in Cooking Light – and it looked so good, I had to make it – and eat it – all of it – by myself. It was really no trouble though, the entire dish was gone in a matter of minutes. It was super easy – and would be delicious alongside some grilled chicken or steak. So give it a try, and don’t be like me – wait a day before eating – it actually gets better the longer you wait…

Ingredients

1 1/2 tablespoons sesame seeds, toasted
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber

Preparation

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

For a printer-friendly version of this recipe, please click here: Sesame-Soy Cucumber Salad

Spring Risotto

Published on May 21, 2011January 17, 2012 by Dawn6 Comments

There seems to be a ton of asparagus in the markets lately. Maybe because we have had such a late spring, or maybe it is like this every year, and I just don’t remember – but everywhere I go, they seem to be pushing the asparagus. I don’t mind at all, since I love it – can’t get enough. I have gone through stages over the years on the type of asparagus I buy. Some years I am focussed on the thin spear, and will only buy them when they are shaped like a pencil. Some years I only want the big thick ones – and then I spend time peeling the spears. That woody stem turns into a soft stalk that is silky on the outside loaded with flavor. This year I seem to be mixing it up a bit – sometimes thin, sometimes thick – depending on how much time I think I have. The asparagus has been so good and fresh, that both kinds have been outstanding.

I saw this recipe in Cooking Light, looking at the pound of asparagus I had sitting in the refrigerator, and I had our meal planned. The only problem was that once I thawed the edamame and left the bowl on the counter, all ready to add to the dish – it slowly started to disappear. My older daughter LOVES those soy beans. I actually had to make some more – but other than that, this was quick and easy – I didn’t even mind all that stirring – it came together quickly, and had a wonderful flavor. The thin asparagus I had in the refrigerator was perfect for this preparation, and I saved myself some peeling. Even though it is back to being gray and dreary again, I can pretend it is spring…

Ingredients

1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese
2 tablespoons chopped fresh thyme

Preparation

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total). Add the asparagus.

Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

Serves 4 for dinner, 6-8 as a side dish.

For a printer friendly version of this recipe, please click here: Spring Risotto

Potato Galette

Published on May 15, 2011November 9, 2011 by Dawn6 Comments

Ok, I know what you are thinking – and it is not true. I’m sure you have heard this phrase before, and I just have to repeat it – don’t judge a book by it’s cover. Don’t – definitely not this time, because this potato galette was the best freakin’ potato dish I have ever made in my life. I swear. I know it doesn’t look pretty, and you may even be thinking it looks burnt – but it was perfect. Let me tell you about it…

So, I saw this recipe in Cook’s Illustrated, and it looked amazing. I read the recipe, and it actually looked easy enough to make on a weekday, so I decided to give it a try. I also decided it was the right time to use my mandoline, which worked splendidly. The potatoes were a perfect consistent thickness. I followed the directions to a tee, and when I flipped the potatoes over to put them on a plate, they looked way too brown. I served them anyway though – and they were AMAZING. I had a decent sized wedge, and my husband (my not overweight at all husband) ate the rest – YES, he probably ate 5 potatoes himself!!! My girls only sort of liked it – they had some bits of mine, but they are partial to these. My husband thought this was the best potato dish I have ever made. I have to say, I agree with him, they were unbelievable – seriously. So buttery and creamy, and crispy on the outside, wow.

So – I decided it was so brown to take a picture – which meant I had to make it again. I even tried cooking it at a lower temperature, but the same thing happened – I think it is my pan. But, I didn’t care, I had to share this with you because it is just too good – so here it is, a little brown, and not that pretty, but absolutely ridiculously delicious. Now go make it and see for yourself.

Ingredients

2 ½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8” thick
5 tablespoons unsalted butter, melted
1 tablespoon Cornstarch
1 teaspoon salt
½ teaspoon ground black pepper

Preparation

Adjust the oven rack to the lowest position and heat the oven to 450 degrees. Place the sliced potatoes in a large bowl filled with cold water. Using your hands, swirl to remove the excess starch, and then drain in a colander. Spread the potatoes onto a kitchen towel and thoroughly dry.

Wisk 4 tablespoons of melted butter, cornstarch, salt and pepper together in a large bowl. Add the dried potatoes and toss until coated. Place the remaining tablespoon of butter in a heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slide in the center of the skillet then overlap slices in a circle around the center slide, followed by an outer circle overlapping slices. Gently place the remaining sliced potatoes on top of the first layer, arranging so they form an even thickness.

Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square piece of foil with nonstick cooking spray. Place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with 2 cups of pie weights. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes.

Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted into the center, about 20 to 25 minutes. Return the skillet to medium heat on the stovetop and cook, gently shaking the pan (using a potholder, the pan will be very hot) until the galette releases from the sides of the pan, 2 to 3 minutes.

Remove the galette from the stove and place a cutting board over the skillet. Protect your hands by using oven mitts or potholders, place 1 hand on the skillet handle and carefully invert the skillet and cutting board together. Lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.

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Thai Chicken Salad

Published on May 7, 2011May 9, 2011 by Dawn14 Comments

Salad, greens, ruffage, or as my step-father calls it “The Silent Killer,” based on Jeffrey Steingarten’s book “The Man Who Ate Everything.” Yes, I read the book, but I didn’t believe it. I cannot live without salad – it is my stand-by lunch every day. I cannot get enough greens, as I like to call it. There is something about that fresh crunching sound that really invigorates me.

Every summer we have one or two weeks when it is so hot, you don’t want to turn on the oven or the stove. Occasionally it gets too hot to even grill outside – of course as I sit here on this sunny day in May when it is barely getting out of the 50s, I can’t ever imagine that will happen again. Unless I have just ruined it for us, yes, it does eventually get warm – at least for a few days. I remember my husband saying that a good hearty salad would be perfect on those hot days – thus avoiding the oven, store and grill. So, when I saw this recipe in Cooking Light – I decided to give it a try – just to see if this would make the mark.

Let me first start out by saying that I made enough salad to feed a small army – but it was delicious. The dressing was light, yet potent enough to give it a wonderful peanut flavor. The sprouts made it slight bitter, but I loved that – and the red peppers added a touch of sweetness. The fresh lime though really made the salad. I ended up squeezing a few extra sections onto my helping, and it was just the touch it needed. This summer, when you don’t feel like cooking – go and get yourself some cooked chicken from the market, and whip this one up – it will fill you up, without creating any heat!

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup chopped red bell pepper
3/4 cup sliced celery
2/3 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1/8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

Preparation

Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Serves 4-6 as a main course.

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Onion Tart

Published on May 1, 2011 by Dawn7 Comments

My 8 year old daughter is part of a book club. It’s amazing to see these 3rd graders get so into these books – and of course the moms get into them as well. This is my first book club – I always heard about them, but I never had enough time – and since I really only read about food, I figured it wouldn’t be for me – unless I started my own “food book club,” but then who would I get to join me, since most of my friends laugh at the fact that I only read about food. So, when the invitation came for my daughter to join her friends in this book club, along with the moms, I decided it was finally time.

There are a few rules we have to follow – we all take turns hosting, and the host orders the pizza. That’s right – instead of slaving all day in the kitchen, you pick up the phone and order the pizza – DONE! Then, everyone else brings stuff to the host’s house – appetizers, drinks, salad, dessert, fruit…and anything else people can think of. My stand-by is the dessert – if all fails, I know I can always bring a dessert – and I am starting to feel like a dessert hogger – since we sign up in email, first come first server, and secure what we are bringing, so we don’t end up with just desserts – and nothing else except pizza.

This month I held my breath and replied appetizer. I had no idea what I was going to bring, but I wanted to give someone else a chance for dessert. I saw this recipe in Cooking Light – and even though it was very similar to pizza, I had to give it a try. I just love onions, especially the sweet ones. This was super easy – and it was excellent – it had a really beautiful soft onion flavor, and the crust (even though I cheated and used pre-made) was still fantastic around those onions. I was pretty full when it was time to eat the pizza, but that meant there was more leftovers for the host – or the host’s husband…which is always appreciated, especially in my house.

Ingredients

1 tablespoon olive oil
2 1/2 pounds onion, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

Preparation

Preheat oven to 425°.

Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

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Potato Crisps

Published on April 6, 2011 by Dawn12 Comments

I am not sure how, but at some point my children decided they didn’t like potatoes. Who doesn’t like potatoes, especially children? Ok – well, they don’t consider French Fries to be potatoes. Certain French Fries are – those are the thick ones where you can actually taste some potato – the thin fries that are extremely crispy and delicious – those are fair game.

What got me the most was the night I made mashed potatoes – my younger daughter told me that she ate them at school and loved them. I made some delicious creamy ones – and she wouldn’t eat them. I guess she prefers powdered ones – which will not be made in my home, sorry. My older daughter is starting to eat mashed potatoes, but I wouldn’t say she loves them.

I looked at the 2 sad potatoes I had sitting in the pantry – and the word challenge was written all over them. This was it – I was going to make potatoes in the oven that my girls loved. I have tried roasting potatoes in every which way, and none have been successful…but this time I had an idea. I thought if I slice the potatoes thin enough, brush them with oil, then salt them, they would probably get crispy – and maybe, just maybe, they would love them without the potatoes ever touching a deep fat fryer.

Well – I nailed it. They LOVED these potato crisps (as we named them) – they were fighting over them – I loved it. It was music to my ears. And let me tell you – I thought they were pretty amazing myself…we have a new potato recipe in the house, and I have a feeling I will be making these quite a bit from now on.

Ingredients

2 medium russet potatoes
1 tablespoon of olive oil (or maybe more)
salt and pepper

Preparation

Pre-heat the oven to 400 degrees. Line a cookie sheet with some aluminum foil Peel and slice the potatoes about 1/8th of an inch thick. Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet. Place the sliced potatoes side by side – without overlapping. Brush more olive oil on top of the potatoes. Sprinkle generously with salt and pepper. Bake in the oven until they turn brown and crisp – around 10-15 minutes. Keep checking them to make sure they don’t get too brown. Remove from the oven, and serve!

For a printer-friendly version of this recipe, please click here: Potato Crisps