January 16, 2015

Homemade Rosemary Blue Cheese Potato Chips

 I was excited to receive a new Avalon Bay AirFryer 100W to review. The AirFryer advertises that you can fry, bake, grill, and roast with it. But I wasn't completely convinced- frying with no oil?! Really? But the instruction booklet explains the fan technology removes the fats & oils from the food, by allowing it to drip through the drip basket. Then AirFrys the food by lifting the oil and making your food airborne by coating it.  The end result is, you don't need to use oil. Meaning less waste, less calories and less guilt.
I decided to make potato chips {jazzed up a bit of course!} in my new AirFryer and see how they turned out without frying them in oil. 

I received an Avalon Bay Air Fryer for the purpose of this review. This post was made possible by Mom Spark Media. Thoughts are my own.
 
Honestly, I found the AirFryer to be tricky to use and took me a while to figure out. I like the healthy aspect with no oil but even after numerous tries I did not find the chips evenly fried. They would be soft almost soggy in the middle and crisp and dark on the outside. The instruction book recommended tossing them in 1 tbsp oil before cooking and that helped. I also shook the fry basket halfway through and cooked them in even small batches. But I still found I preferred frying with oil with my good ol' cast iron for the chips. They just had a better crunch and color to them.
But of course then you get the mess {and obviously it's not as healthy} with frying!

However, there were quite a few things I really enjoyed about the AirFryer.

  • It heats up in just 3 minutes, the fry basket is non stick and easy to handle and slide in the machine, and it is quiet and mess free! 
  • It worked awesome when I reheated leftover takeout fried food- it stayed crispy instead of soggy and greasy when I put it in the microwave. 
  • I am also intrigued by the other uses it advertises including roasting chicken and baking cakes {yep you read that right you can bake with it!}.
  • I have read a few other reviews about how easy it is to make homemade tortilla chips with the AirFryer so I plan to try that next! 

Check out my recipe below for my Homemade Rosemary Bleu Cheese Potato Chips inspired by my favorite bar snack at Stonewood Grill

I have included instructions for both using the AirFryer (only 1 tbsp oil needed) or frying the old fashioned way. Comment below and let me know what you would make in your AirFryer- the options are endless! 

Ingredients:   

Makes 1 large appetizer platter of chips
  • 1 large Russet potato, scrubbed clean
  • 1 large sweet potato, peeled
  • 1/2 48oz container of canola oil (Only 1 tbsp oil needed if using the AirFryer) 
  • 1 tbsp rosemary, finely diced
  • 10oz container of crumbled blue cheese
  • ¼ cup balsamic vinegar
  • ¾ cup milk
  • salt, optional to taste

 Directions:

  1. Heat oil to 350-360 degrees in a cast iron skillet or if using the AirFryer just turn on and heat for 3 minutes. 
  2. Peel sweet potato (I prefer to leave the peel on my Russet potato) and slice on 1/16 width on mandolin.
  3. Pat dry then if using the AirFryer toss in a bowl with 1 tbsp oil and add an even layer to the fry basket. Cook for 10 minutes, shaking halfway through. If using a pan with oil, fry potato chips in oil for 1-2 minutes until crisp and brown.
  4. Drain on paper towel lined plate. Add chips to a large bowl and toss with salt (optional, the cheese has it's own salty flavor so be light handed with salt or skip altogether). 
  5. In a saucepan heat over medium and whisk milk and 8oz of blue cheese until smooth.
  6. Stir in 1 tablespoon chopped rosemary. 
  7. Meanwhile, in a small pot add balsamic and heat over med low. Stir often until it bubbles and thickens. Remove from heat.
  8. Add chips to a large platter.
  9. Drizzle cheese sauce with a spoon over chips then add  a few drizzles of balsamic over the chips.
  10. Sprinkle chips with remaining blue cheese crumbles.
  11. Serve immediately and dig in to this delicious guilty pleasure appetizer! 
     
    Peel sweet potato (I prefer to leave the peel on my Russet potato) and slice on 1/16 width on mandolin.
    Heat oil to 350-360 degrees in a cast iron skillet or if using the Air Fryer just turn on and heat for 3 minutes. 
    Pat dry then if using the AirFryer toss in a bowl with 1 tbsp oil and add an even layer to the fry basket. Cook for 10 minutes, shaking halfway through. 
    If using a pan with oil, fry potato chips in oil for 1-2 minutes until crisp and brown.
    Drain on paper towel lined plate. 
    Add chips to a large bowl and toss with salt (optional, the cheese has it's own salty flavor so be light handed with salt or skip altogether). 
    In a saucepan heat over medium and whisk milk and 8oz of blue cheese until smooth.
    Stir in 1 tablespoon chopped rosemary. 
    Meanwhile, in a small pot add balsamic and heat over med low. Stir often until it bubbles and thickens. Remove from heat.
    Add chips to a large platter.
    Drizzle cheese sauce with a spoon over chips then add a few drizzles of balsamic over the chips. Sprinkle chips with remaining blue cheese crumbles.
    Serve immediately {they will get soggy if they sit for a while} and dig in!

    Check out the Avalon Bay AirFryer website 
    www.air-n-water.com facebook.com/airnwaterinc for more info!

     I received an Avalon Bay Air Fryer for the purpose of this review. This post was made possible by Mom Spark Media. Thoughts are my own.
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    9 comments:

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    3. I liked your recipe that put the safety healthy on the top.
      Great post. Thank for that.
      I also want reshare a recipe cooking, do you want try it.
      Vegan Stuffed Capsicum
      *****Ingredients*****
      6 medium/small capsicums
      1 carrot
      1 small onion
      1 potato
      1 vegan bread roll
      2 cloves garlic
      1/2 cup peas
      2 teaspoons herb mix
      1/3 cut grated vegan cheese
      *****Directions*****
      1. Cut the tops off the capsicums and remove all the seeds and white pith. Dice the usable capsicum from the top of the capsicum.
      2. Dice in equal sized pieces the carrot, onion, potato and bread roll. Finely dice the garlic.
      3. Add the diced capsicum, vegetables, bread and garlic to a bowl. Add the peas and herb mix then combine until well mixed.
      4. Preheat your air fryer to 180 degrees C.
      5. Fill the capsicums with the filling then place the capsicums in your air fryer. Cook for 20 minutes.
      6. Open add the grated cheese the cook for another 5 minutes.
      Cook in Oven
      These capsicums can also be cooked in a normal oven, preheated to 160 degrees C and cook for 30 minutes, add the cheese and cook for an additional 5 minutes.

      Good luck to you with Vegan Stuffed Capsicum.
      Don't forget and visit to my facebook fanpage to exchange more:
      https://www.facebook.com/Cooking-with-Airfryer-512330178927245/?ref=hl

      ReplyDelete
    4. The foremost standard juicer could be a centrifugal juicer, which might juice fruit and vegetables at high speeds, with spinning blades that shred, and area unit terribly fast to provide your drink, and shut down.

      ReplyDelete
    5. Clear, informative, simple. Love your post!

      ReplyDelete
    6. Hi NICOLE HOOD,
      What a nice article you have shared here. I read in detail that you wrote here with the head line Homemade Rosemary Blue Cheese Potato Chips and an Avalon Bay AirFryer 100W Review. Please keep it u with such kind of writing.

      ReplyDelete
    7. I just love my air fryer, the potato chips are so good! Where do you get your recipes from? Air Fryer Judge?

      ReplyDelete
    8. No Oil, Easy to clean, Speed, Fits easily in any kitchen setting and Converts you instantly into a health-conscious, modern cook. These are reasons for having an airfryer in the kitchen!

      ReplyDelete
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