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 =]

Easy Mini Frozen Yogurt Pops Made From Recycled Creamer Cups

These little yogurt pops were very easy and great for little kids who like to make a mess with the larger popsicles. I had a bunch of old creamer cups laying around and I didn't want to throw them away because I knew I would want them for something because of how many I had. Using them for these yogurt pops made them the perfect size for little almost-two-year-old mouths, and they're really no bigger than a lollipop, and are much healthier (and cheaper!) than buying the artificially flavored popsicles.

So let's get started!

What you need: 

Real fruit yogurt, you can use fruity store bought or use a big tub of plain yogurt and blend up your favorite fruits for a smoothie flavored pop

Creamer cups

Popsicle sticks, lollipop sticks, skewer sticks.. here I used what little bit of toothpicks I had left and just cut off the pointed edges.

A spoon

What to do:

 First make sure you clean/rinse out the creamer cups pretty well

 Fill up your cups as much as you can, without going overboard

Tap the cups on a hard surface a couple times to flatten out the yogurt and release any air bubbles. This insures the yogurt is packed nice and tight and will freeze solid.

 Repeat those steps for every cup you are using.

 Next, take your sticks and insert them into the centers

 If you packed them down well enough their sticks should stand up straight without falling over or being lopsided.

Then freeze 'em! A good hour or so should get the job done.

With them being creamer cups, they should pop out quite easily, you might have to give the bottoms a little push, but they all popped out fairly easily for me.

Please don't mind my one speck of nail polish left.

My daughter loved them soo much she kept running away from me because she didn't want to share!
This is also right after she had fallen down and was crying, so I thought it was the perfect time to make her feel better with some yo-pops. =]

 Enjoy!