Thursday, February 13, 2014

Chips and Cookies

I'm back with two recipes for you. How many times have you purchased potatoes that ended up sitting around for a tad too long. No one wants to waste food, so whip out your mandolin and slice up your potatoes to the thickness of your liking.


 I made two versions of these 'chips'. The first was a 'loaded potato'.

Cook potatoes in cold water. Bring to a boil, cover and cook for 5 minutes.


Drain and pat dry with paper towel. Toss in olive oil and spread out on baking sheet.

Cook in the oven at 375 for 15 minutes. Toss, add shredded cheese, and pop back in the oven for another 3 minutes.


While eating, the only requirement is to watch My 600 Pound Life.

The second version was more chip like. Again, slice the potatoes, but don't boil. Put sliced potatoes on lightly oiled baking pan. Top with salt, pepper and cayenne pepper.


Cook in the oven at 375 for 15 min. Toss and cook another 15 minutes until potatoes are cooked to your liking. This should make them slightly crispy.

Dipping sauce:


3 spoon fulls of sour cream
1/3 packet ranch seasoning
1 tbsp cayenne pepper
1 tsp chili powder
2 tsp Slap Ya Mama

Combine and serve with you fresh out of the oven potatoes.

To counteract the potatoes and sour cream you just ate, mix up this batch of cookies from the Tone It Up Gals with an Ali twist.

2 ripe bananas (mashed)
1 scoop chocolate protein powder
1/4 cup gluten free chocolate chips
1/2 cup almond butter
1 cup oats
almond milk to get to the consistency you desire.

Mix all ingredients and use a spoon to put on baking sheet and bake at 350 for 13-15 minutes.

I brought these to a Superbowl party and were surprisingly a hit.

Bon Appetite!

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