Ohhh Buffalo Chips!

Buffalo Chips

There are few things that beat Buffalo wings as an appetizer for a small gathering or football game. But what if you are not big on chicken wings or messy fingers? Perhaps it’s too expensive to bring wings for a large crowd to a party or you just want a veggie option.  Here’s a new spin on an old favorite. 

This recipe is great for using up potato’s that are starting to sprout. After all, the “FridayNightFamily” way is appetizers fast and easy so you can sit with your guests and have fun.

I had a half bag of potatoes left from dinner this week so I picked off the little buds that were starting to grow ( I have a VERY fertile kitchen) and washed them really well. 

It’s up to you if you want to go through the process of peeling them or not, either way is fine, but slice them approximately ¼ inch thick. Thick enough to be picked up and eaten by hand. If you have small potatoes and want larger slices, cut them on an angle to gain size.

Soak the slices in white vinegar for about a half hour to an hour. If you’re not big on the taste of vinegar, use a 50/50 mix of water and vinegar. The potatoes will absorb the taste of the vinegar only slightly.

Remove the potato slices from the vinegar. Lay them out on paper towels and pat dry. Now place them on a 9 X 13 baking sheet.

Baste both sides of each slice with a little olive oil.

Salt and pepper generously unless you are not a salt person. (I am. I prefer fat fingers and ankles in the morning as proof of the great time had by all the night before.)

Place the sheet of potato slices under the broiler until they turn somewhat golden brown.  Then turn and repeat on the other side.  This whole process could take 15 to 30 minutes it really depends on your oven. Once browned, remove from the oven and turn it off. Use the picture above as a guide for doneness.

Immediately sprinkle blue cheese crumbles on top of the potatoes and return to the warm oven. Let them sit until the cheese melts (or screams UNCLE, whichever comes first) and remove.

Transfer to a platter for serving. You can either drizzle them with hot sauce or place some sauce in a dipping bowl so each person can adjust the amount of sauce/heat. The beauty of using a potato as a base is the fact that it is starchy and helps absorb some of the heat from the hot sauce a little quicker, but not totally.  

I hope when game day is here you’ll give these a try.  Remember to come back and tell us how they turned out or if you changed up the recipe a little and want to share your success in the kitchen. Happy eating and remember:

“Treat your family like friends and your friends like family”