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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Homemade Potato Chips!

Category: Starters  |  Permalink

Published: Monday, March 28, 2011

Homemade Potato Chips!

What could be better to munch on while watching television or entertaining your friends? And the great thing is that you can season them the way you like! Fried or baked in the oven these are flauntilicious and your guests will be demanding more! So makes lots, nothing worse than disappointed guests.

Baked:

Scrub first; use either fingerling potatoes or red potatoes sliced on a mandolin, approximately 1/8th in. thick. If you have a steady hand you can slice them by hand too. Suggestion: don't cut by hand if you have been enjoying a glass of wine.

Toss them in some good Virgin Olive oil

Spread the potatoes in a single layer on a baking sheet that has been lightly brushed with some olive oil too.

Then season the way you like!

Suggestions for seasonings: garlic salt, cayenne pepper, taco seasoning, dry Italian seasoning, or anything you like! Make the potato chips compliment the meal!

Bake for 20 minutes at 400 degrees. Serve immediately, when cool enough to pick up.

Frying:

Scrub Yukon Gold potatoes and then slice on your mandolin approximately 1/8th in. thick.

Rinse the slices and then soak them in cold water for 30 minutes.

Drain the water and place the potato slices on either a kitchen towel or multiple layers of paper towels.

Make sure the potatoes are free from water since excess water will make the grease really splatter when you are frying.

Use a heavy pan or pot - preferably one with high sides. Less mess on your stove.

Heat any of these oils: vegetable, canola or grape seed to 350 degrees.

You can test the temperature with a candy/frying thermometer or just drop one potato slice into the oil. If it sizzles and the oil bubbles immediately you are good to start frying.

Make sure you only add enough potatoes to have a single layer.

Fry for 3 minutes until golden brown on each side.

Use tongs or a slotted spoon to remove the potato slices and put them on either paper towels or a rack.

Immediately sprinkle with salt or your choice of seasonings and let cool.

You may serve these the same day or put them in an air tight container and serve within two days. We prefer the same day. This also is great fun when the guests help prepare these tasty chips with you. Have lots of different kinds of seasonings for them to choose from. Nothing better than personalizing your own chips. Happy munching!

P.S. Think of serving with a great Blue cheese dip too. Many easy recipes can be found for this.

Alexandra Smythe

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