Recipe by MammaBear23
I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning. I knew that sometime in the future I would love to try this recipe. I have not tried this as of yet but I am posting for safe keeping. If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration. There is no mention of servings so I will just use a guesstimate of 24. Cook time is also unknown, a guesstimate as well. He also mentioned that these could be filled with anything.
Top Review by sabah2
I too saw this recipe via the Today Show and wanted to try it for New Years Eve. I am so very disappointed in how it turned out that I have taken time away from preparing for this evenings party to write about it. The receipe is easy enough but the chips do not stay press together in the hot oil (I used corn oil). The filling spilled out leaving the basil and bread crumbs to quickly burn under the hot oil. I really liked the filling so I sometime in the future I will look for some way to use it that does not involve "stuffed potato chips". If someone finds a way to seal the two pieces of potato perhaps I will revisit my nightmare on another occassion but I don't recommend this receipe. Save time and figure out a nice receipe to use the filling.
- 2 minced garlic cloves
- 6 shrimp, chopped small
- 3 basil leaves, chopped (May use cilantro)
- 3 tablespoons white wine
- 4 tablespoons fresh breadcrumbs (or Panko)
- 3 tablespoons parmesan cheese
- salt (to taste)
- pepper (to taste)
- 2 idaho potatoes, equal in size
- corn oil (or one light in flavor not olive oil)
Directions See How It's Made
- In a sauté pan put shallow amount of oil and add garlic and shrimp.
- Add basil.
- Cook till firm and deglaze with white wine and reduce until dry.
- Stir in the bread crumbs and Parmesan. Set aside.
- Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) .
- Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice.
- Place in a sauté pan with shallow amount of oil and sauté till crisp. These are not sealed with any kind of a wash.