Prep 15 mins
Cook 10 mins
What could be better than Alaskan beer and chips? This recipe came from the Alaskan Brewing Company website, submitted by Sean McLaughlin. Great for the king of large-scale chip munching day: Superbowl! Use the RecipeZaar rescale feature to make smaller size servings. Prep time does not include marinating.
- 5 lbs potatoes
- 32 ounces alaskan smoked porter beer
- 2 cups teriyaki sauce
- 2 cups soy sauce
- 1⁄4 cup vegetable oil or 1⁄4 cup olive oil
- 2 tablespoons chopped garlic
- salt, to taste
- granulated garlic, to taste
- grated parmesan cheese, to taste
- 1 large ziploc bag (use as many bags as needed)
- Scrub the potatoes well. If you want your chips to be peel free, go ahead and peel them – but the chips are quite good with the peels, so leave them on if you like. Slice all the potatoes thinly (a mandoline works really well for that, or you can slice the thin chips by using a potato peeler).
- Whisk together the porter, teriyaki, soy sauce, oil, and garlic (or place in a jar and shake well).
- Place marinade mixture and potatoes one or more Ziplock bags, squeezing the air out of the bags and sealing. Turn the bag around so that contents are well-coated.
- Place marinating chips in the refrigerator for 6 to 8 hours or overnight, turning bag to re-coat at least once.
- Preheat oven to 450 degrees F.
- Drain the marinated potato chips using a colander (do not rinse with water). Lay them out in a single layer on pan-sprayed cooking sheets and bake at 450 degrees F until golden brown, about 10 minutes.
- Remove from oven and sprinkle while warm with salt, granulated garlic, and Parmesan, to taste.
- Makes 30 servings.