Today, I wanted needed, to satisfy my potato chip cravings. I’ve never made them before but after some Googling and a lot of imagining I decided: YES. I can cook this. I used a convection oven for this recipe but a conventional oven will do as well.
1/2 kg potato
2 tablespoons vegetable oil
seasoning: used Pangasinan rock salt and some chili powder
Step 1: Wash and cut potatoes into thin chips.
Initially, I wanted to use my mom’s brand spanking food processor:
but I was too lazy to make sense of a new “gadget” and I was really, really in a hurry to get my chips! Used this instead:
An old food processor that my mom has been using forever (I think it is almost as old as I am…)
Step 2: Grease pan and place slices on baking pan. Cook for 15 mins at 200 degrees Farenheit (or 15 mins 220 degrees in a regular oven, I think…)
1.Make the batter. Combine eggs, water, oil and baking mix in a bowl. Fold the mixture in till there are no big lumps. You can also use an egg beater to minimize lumping.
2. Mix in mushrooms, shredded chicken and cheese.
3. Pour the mixture onto a non-stick pan. Keep on low heat (around 250 °F) and cover. Depending on the pan you’re using, your Cheezy Chicken Pot Pie should be done in around 20 to 30 minutes. Insert a toothpick into the middle to check if it’s done (toothpick should come out clean if the dish is ready.).