Homemade Spicy Potato Chips ~ Day 155

Fresh and crispy home-made chips are always better than the store bought ones and you can taste the real potato flavor in them.  These easy to make chips can be seasoned with just salt and pepper as well.   But nothing can beat the chili pepper seasoned potato chips.

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Preparation time: 5 minutes

 Cooking time: 20 minutes

Yields: 2 cups

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Ingredients:

• Potatoes (Red or White) - 4
• Oil - for frying
• Salt - to taste
• Red chili powder - 1/2 tsp
• Dried thyme - 1/2 tsp
• or any herb of your choice

Method:

1. Wash and dry the potatoes.  Combine the salt, chili powder, and dried thyme in a small bowl, set aside.
2. Heat oil in a deep skillet.  Hold a hand-held slicer above the oil and slice the potato directly into the oil.   Alternatively, you can slice one potato at a time, into a plate using a mandoline or slicer.  Then drop the slices carefully into the oil.
3. Deep fry the potatoes over medium-high heat, until golden brown.  Keep moving the potatoes while frying to prevent them from sticking to each another.  Drain on paper towel.  Immediately sprinkle some salt mixture.  Repeat the process with rest of the potatoes.  Season each batch of chips after frying.
4. Let cool completely and store in an airtight container.  

Homemade Ricotta Cheese

Ingredients:

Whole Milk - 1 Gallon
Heavy Cream - 1 cup
Butter milk - 1 pint (2 cups)
Salt - to taste

Colander
Cheese cloth
Large pot

Method:

1. Place a colander lined with 4 layers of cheese cloth on a large pot to collect the whey.
2. Combine milk, cream and butter milk in a large pot.  Gently boil the milk on medium heat, stirring occasionally. 
3. Once the milk reaches to 175-180 degree F, it will start to curdle and separate. 
4. Remove from heat.  Strain the cheese with a slotted spoon into the cheese cloth lined colander.
5. Let it sit for 20 minutes.  If you want your ricotta cheese to be moist, you can remove it at this point and add salt and herbs.  I used crushed red pepper, black pepper, dried oregano, dried basil and little salt to taste.  This is great for spreading.
6. If it is for baking strain for longer time.

With herbs

Note:
Don't throw the collected whey.  Here are some of the ways to use the healthy whey.