recipe

Homemade Potato Chips with Pink Himalayan Salt

~ Paris

I’ve always been a huge potato chip fan. I love everything about the vegetable {from French fries to baked potatoes to my morning hash browns and potato au gratin}, and definitely indulge in potato chips on a consistent basis {aka, I could never go on a low carb diet}. And while I know that store bought chips aren’t all that special, I also know that it is one of those treats that I would really miss if it wasn’t available. For years now, I have been wanting to try my hand at making homemade potato chips. The idea just seemed so simple and indulgent. I finally made it the other day as an afternoon snack, and it turned out to be the perfect little pick-me-up and they gave me a completely new opinion and perspective on potato chips. While the store bought version is so easy to get, it’s definitely worth the extra effort to make it at home. And just in case you’re wondering what our official consensus is: homemade potato chips are the slightly more indulgent version of the store bought variety. x

Ingredients:
Two Potatoes {which made enough for a snack for four people}
10 tablespoons Oil {I used sesame seed oil}
Pink Himalayan Sea Salt, to taste

Recipe:
1. Slice the potatoes. Don’t be too concerned if they aren’t equal in thickness or size.
2. Using a pastry brush, brush on the oil over all the potato slices, as equally as possible. I used about ten tablespoons of oil for two potatoes which made it very rich in flavor.
3. Sprinkle some of the pink himalayan sea salt over the potatoes to taste.
4. Bake in the oven for about 20 minutes. I preheated the oven to 450° degrees. The thinner slices were done after 15 minutes, while the thicker slices needed about 25.
5. Enjoy!

x Paris

Avocado Eggs Benedict with Jalapeno Hollandaise

~ Paris ~ Leave a comment

When I was younger, whenever we went out to brunch {aka my favorite meal}, it was basically a given that I would be ordering Eggs Benedict {with a Bloody Mary on the side simply because mimosas are too easy to make at home, obviously}. These days, I still order the same treat, though I prefer virgin mimosas to the champagne variety and vegan eggs to the classic kind. The other morning I knew I wanted to have a classic California style Eggs Benedict with plenty of fresh avocado, and covered in a slightly spicy, buttery jalapeño hollandaise. Using actual eggs for everyone else, I swapped mine for a vegan egg substitute. I surprised myself by making it before work on a Tuesday morning {minus the morning drink. of course}, not realizing just how quick it is to make the dish is. The end result was something rich and decadent, which was the perfect way to make my morning eggs {mung bean style or classic} feel slightly more indulgent, especially when smothered in avocado + a drizzle of jalapeño hollandaise. Enjoy!

 

Ingredients:
Canola Oil Cooking Spray
One English Muffins
Two Eggs
1/2 Avocado
Three Egg Yolks
One Tablespoon Lemon Juice
One Tablespoon Water
6-8 Ounces Butter
1/2 Jalapeno

Recipe:
1. Using a cooking spray, spray one side of the English muffin, toast it over a skillet, spray the other side, and flip it over to cook.
2. Scoop out avocado with a spoon and place on top of the two halves of the English muffin.
3. Using this recipe, I made a hollandaise sauce. I added in a few pieces of sliced jalapeño after the egg was whipped, but before I added in the butter. It added in just a slightly spicier flavor.
4. Since I destroyed two eggs that I tried to poach, I settled on making a fried egg, and wrapped the egg white over the yolk. This left it feeling like a poached egg and still allowing my eggs to get runny as I ate the dish.

x Paris