Tag Archives: spiralizer

Skip the Snack Aisle and Make Spiralizer Potato Chips

Friday, October 21, 2016 at 9:46 am by

Am I the only one who purposefully avoids the snack aisle at the grocery store so that I don’t accidentally eat an entire bag of potato chips in 24 hours (or in one hour, let’s be honest)?  If you are going to snack, it’s best to make them at home, right? You can control the ingredients and the sodium all the while having a little fun in the kitchen with the family.

Spiralizer-Potato-Chips-1st

Next time you start craving potato chips, try this recipe. We decided to make a mixture or potato chips and sweet potato chips because we liked variation of colour and flavour but you could fry a full batch of one or the other, depending on your preference.

Spiralizer-Potato-Chips-2nd

Heat oil to 375 degrees in a deep fryer. Using the ribbon disc, make potato ribbons using the 3-in-1 Spiralizer. The Test Kitchen found that potatoes can be peeled or unpeeled but it is best to peel the sweet potatoes before spiralizing.

Spiralizer-Potato-Chips-3rd

Place a single layer of potato ribbons in the deep fryer basket and fry for 1-2 minutes until the potatoes are golden brown and crisp. Lift the basket to drain the potatoes and transfer the chips to a paper towel-lined plate or tray to finish draining.

Spiralizer-Potato-Chips-4th

We topped our homemade spiralized potato chips with coarse sea salt but you could add any of your favourite seasonings to spice up your chips. Smoked paprika, Old Bay, garlic salt or cayenne pepper would all add flavour to these crispy chips. These won’t last long so grab a bowl and serve immediately.

Spiralizer Potato Chips
Ingredients
  • 2 medium baking potatoes or sweet potatoes
  • Sea salt
Instructions
  1. Heat oil to 375°F in deep fryer.
  2. Potatoes can be peeled or unpeeled. Peel sweet potatoes. Using a spiralizer, make ribbons of potatoes or sweet potatoes.
  3. Place a single layer of potatoes in deep fryer basket.
  4. Fry until potatoes are browned and crisp, 1 to 2 minutes. Lift basket to drain potatoes and transfer to paper towel-lined tray to complete draining.
    Note:

    Moisture content of potatoes varies and will affect frying time. Watch potatoes closely while frying and remove when browned and crisp.

Serves 4



TAGS: , , , ,
CATEGORIES: appetizers & snacks, Everyday Recipes, From the Test Kitchen, Fun with kids

Spiralizer Citrusy Beet Salad

Thursday, October 20, 2016 at 2:00 pm by

Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.

Spiralizer-Beet-Salad-1st

Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.

Spiralizer-Beet-Salad-2nd

Arrange fresh greens (you could use spinach, arugula or your favourite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.

Spiralizer-Beet-Salad-3rd

Top your colourful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.

Spiralizer-Beet-Salad-4th

There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favourite protein or can be served by itself as a hearty lunch.

 

Spiralizer Citrusy Beet Salad

Ingredients
  • 2 pounds fresh beets (about 6 medium), peeled
  • 3 teaspoons salt, divided
  • 6 tablespoons fresh orange juice
  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic
  • 1/2 teaspoon coarse black pepper
  • Salad greens
  • 2 medium oranges, sectioned
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped walnuts, toasted

 

Instructions
  1. Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 2 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
  2. To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon salt, and coarse black pepper. Blend until slightly thickened.
  3. On a salad plate, arrange fresh greens, beets and orange segments. Top with goat cheese and toasted walnuts.

Serves 8

 



TAGS: , , , , ,
CATEGORIES: From the Test Kitchen, main courses, salads, sauces & dressing