Homemade Baked Potato "Chips"

I have been trying to find a good chip recipe for a while now, but I couldn't find one that seemed to work, so I made my own! I'm not saying that this might work for everybody, so you may need to create your own too, but this is how I finally got mine to work.

 I made two different kinds, crunchy chips, and soft potato slices.

for the Potato Slices:
Idaho potatoes
Montreal Steak Seasoning
Olive Oil
Cheddar Cheese

-Preheat your oven to 375F

-Wash your potatoes, you can choose to peel them if you'd like. The skin actually has vitamins and nutrients you don't get with just the potato inside.

-Slice your potato about 1/4in thick

-In a large bowl add the potatoes and mix with the olive oil, and pepper seasonings until nicely coated. You can add other seasonings depending on your taste. I did a batch with chili powder too.

-On a cookie sheet, lay out the slices flat, don't overlap the slices, but they can touch.

-Bake in the oven for 20 minutes without flipping.

-Once finished, place on a paper towel to absorb any left over oil or juice and  immediately add cheese. This gets the cheese nice and melted.

Now for the chips! This one was a bit difficult, but they were delicious.

Idaho Potatoes

Sea Salt

Pepper

Herb Seasonings

Olive Oil

-Preheat Oven to 400
- Slice the potatoes about 1/4in thick or smaller.
- This time, do not mix in a bowl, instead take a paper towel and dip in olive oil. Spread the olive oil over the cookie sheet, you don't want the potato to soak up the oil this time, you just want the potatoes to not stick and have a light olive oil flavor.
- Lay the slices out on the sheet nice and flat
- Sprinkle the salt and pepper and any other seasonings you like.
- Bake for 15 minutes, take out and flip for another 15 minutes
- Once they "brown" they are nice and crispy and ready. No they are not burnt or taste burnt, I just like them extra crunchy.
-Immediately start taking them off the hot sheet and transfer them to a paper towel to cool. The longer you wait, the harder it will be to get the hard chip off the pan.

Enjoy =]

Quick Cooking: Stuffed french toast

If you can make a sandwich, you can make this. It is delicious, and you can opt the fruit for any thing else you like: chocolate chips, nuts, candies, anything.

Ingredients:
-egg
-bread
-pudding/custard mix
-fruit
-vanilla
-cinnamon (optional)

First you want to make your custard to get it out of the way. Since I made this early morning, I used a package of instant custard. It's different than pudding, it's thicker and not as sweet while being very sweet at the same time. I personally think the custard goes better.

Once you have your custard, go ahead and whip up some french toast.. take about 2 eggs and beat them in a bowl, add a little milk, vanilla, and cinnamon for a sweet delicious flavored french toast. The key to a good french toast is 1. the type of bread. and 2. how much you soak the bread. You want a sturdy bread, like sour dough or sliced Italian bread could even work. Simple store bought white bread normally doesn't hold very well. The other key part is you don't want your bread to completely soak. There is a fine line between french toast and bread pudding. Especially if you use a softer bread.

Now every sandwich has two pieces of bread, so make sure you have at least two pieces per person. You can continue to stack your "french toast sandwich" with as many layers as you like, I just used two.

Immediately after your breads are cooked, add you're custard/pudding to one slice of bread. A good spoonful or two covers it well. Add your fillings, I used strawberries because they are the fiance's favorite and I also had homemade strawberry syrup in the fridge I needed to use. Add another spoonful of custard to the top and put on the top layer. 

Add some syrup or powdered sugar and enjoy!

In my opinion it was quite delicious, we also had cheesy eggs and hashbrowns. With as sweet as the toast was, the salty sides made a perfect dish.

Enjoy =]