ill-fated creations: chips (printer friendly page)

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CHIPS

OPEN BAG OF TORTILLA CHIPS

Level 1
Mexican Tortilla Scramble
from John Chiakulus of Lettuce Entertain You

If you find an open bag of tortilla chips - not quite chewy, but also not all that crisp - John suggests crushing them lightly and sautéing with chopped onion. Once the onion is caramelized, he adds the chips to scrambled eggs and salsa (to taste), and tops it with shredded cheese (such as cheddar, chihuahua, or mild Monterey Jack) and bakes it in a buttered casserole dish at 350 degrees F for 10 minutes – or just long enough to melt and collapse the cheese. In Mexico, this dish is known as chilaquiles or “poor man’s dish." "Cheese heals all wounds,” says John. “Put cheese on top of anything and it looks brand new.”

CRUSHED POTATO CHIPS

Level 1
Potato Chip Crust for Fish
from John Chiakulus of Lettuce Entertain You

Used as breading for fish, crushed potato chips blended with breadcrumbs make a crunchy and mildly salty tasting crust. Preheat oven to 375-400 degrees F. Pour already crushed potato chips in a sealed plastic bag pressed out of air. Roll over the bag with a rolling pin to crush the chips evenly, Mix finely crushed chips with an equal quantity of breadcrumbs and seasoning to taste (for instance, Cajun or lemon pepper). Dip both sides of the fish first into flour, then into beaten eggs (about 2) and finally, into the breadcrumb/potato chip mixture. Pan fry the fish in oil in a coated, non-stick skillet over medium flame. If the fish is on the thicker side, sauté until golden brown, finishing it in the oven. Check after 10 minutes for desired doneness.