Bam Chips (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
2 idaho potatoes, peeled, and thinly sliced |
finely grated parmesan, for dusting |
essence, for dusting, recipe follows |
Directions:
1. Heat oil in a deep-fryer or in a large, heavy pot to 360 degrees F. (If using a large, heavy pot, only fill oil halfway up the sides of the pot).
2. Carefully add potatoes to hot oil and fry until golden brown. Remove from oil with a spider strainer or slotted spoon, and drain on plates lined with paper towels. Sprinkle with Parmesan and Essence. Serve with pork barbecue sandwiches.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried oregano
11. 1 tablespoon dried thyme
12. Combine all ingredients thoroughly.
13. Yield: 2/3 cup
14. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
15. Published by William and Morrow, 1993.
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