Po’ Girl Potato Chips

Sincere apologies for the long lull in posts! A series of unfortunate events had taken priority over blogging (and at times, eating) for the past few weeks, but we’re back and have lots to share!

As a result of all these little tragedies, we’re both broke. Good food just isn’t in the budget – but I’ll be damned if I didn’t manage to pull together a few tasty meals and if Elli didn’t work her magic and turn the terrible, cheap tequila I bought in Peurto Rico into something potable!

The fridge was rather baron this afternoon – more than usual. As I’m staring longingly into the fridge, daydreaming about zucchini and red peppers on foccacia, or something equally as unattainable, I see it: the last potato!  Yes, Mr. Potato, you will be mine! Oh, so will you, Mr. cream cheese that would probably be expired if I hadn’t left it in the freezer at my boyfriend‘s place for 2 weeks. [Side note: Cream cheese does NOT freeze well]

But what to make? Fresh potato chips and dip were ultimately what I decided to make – although not something I would normally have thought of. You see, I hate potato chips. At least I hate the kind you buy in bags. They’re greasy, salty, chemical-tasting and sometimes they cut my mouth. If that doesn’t sound like a bad time, I don’t know what does.

I spent Saturday in Ottawa with Rockalily Burlesque for Sexapalooza. After I was finished at the trade show, my wonderful boyfriend took me to local favourite, The Works, where we had veggie burgers and fresh potato chips. If it weren’t for this I may have done something tragically boring with that lonely potato in the fridge, like mash it or even put it back and eat olives from their jar as a meal, which I may have to resort to this later in the week.

Crispy around the edges and still a little soft in the middle, fresh chips are an underrated appetizer, best served with a variety of dips.

With what I had I made enough for 2-3 people to share as an appetizer, or one hungry person to have as a meal.

• Put about 1″ of oil in a skillet and heat up on medium-high
• Wash your potato(es) well and slice thinly (no more than 1mm thick). Use a mandolin in you have one.
• Fry potato slices to desired crispness, let drain on paper towel & sprinkle with sea salt.

For the dip I made a smoky, spicy, cheesy dip.

• 2 tbsp cream cheese (or vegan substitute)
• 2 tsp mayonnaise  (or vegan substitute)
• 1tsp hot sauce – I used Frank’s.
• dash of garlic powder
• dash of liquid smoke

Mix together the ingredients for your dip and sprinkle with paprika, for security if you plan on eating it later or for show if you plan on serving it.

I wonder how long we can continue to make veg deliciousness out of almost nothing…

Until next time,

XO

Veronica, Elli and Booby.