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Bam Chips (Emeril Lagasse) Recipe

Bam Chips (Emeril Lagasse) Recipe

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Ingredients:

Serving

vegetable oil, for frying
2 idaho potatoes, peeled, and thinly sliced
finely grated parmesan , for dusting
essence , for dusting, recipe follows

Directions:

Heat oil in a deep-fryer or in a large, heavy pot to 360 degrees F. (If using a large, heavy pot, only fill oil halfway up the sides of the pot).
Carefully add potatoes to hot oil and fry until golden brown. Remove from oil with a spider strainer or slotted spoon, and drain on plates lined with paper towels. Sprinkle with Parmesan and Essence. Serve with pork barbecue sandwiches.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Weightwatchers Points

0

Points
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Good Points

calories free,
fat free,
saturated fat free,
sodium free,
cholesterol free,
sugar free

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