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Potato Chip Frittatas
1 1/2 tablespoons milk
Salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
½ onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese
Preheat oven to 325°F. Whisk together the eggs, milk, salt, and pepper–set aside. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes. Add the carrot- cook for 1 minute more. Remove from heat. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen–serve.
White Truffle Chips
Coarse kosher salt
3 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
White truffle oil
Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately. Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper–drizzle lightly with truffle oil and serve.
Note: Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Chocolate-covered Potato Chips
8 cups ridged potato chips
Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. Or use a double boiler. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally.
As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper–careful not to drip on finished chips. Cool until set. Refrigerate until serving.
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