I was solicited today before class. Several women who shall remain nameless approached me and offered to pay me cash money to make potato chips for them. Rather than risk falling into the next tax bracket, I’ve decided to share my secret recipe with the world.
Based a little on the recipe on Health One’s YouTube channel, some on the UAMS recipe book, and a lot on trial and error, this is how I did it tonight. This recipe can be doubled or tripled, though you might want to use less taco seasoning.
1 Creamy Potato Soup Meal Replacement
1 Teaspoon Taco Seasoning
4 Tablespoons + 2 Teaspoons Water
Preheat oven to 350°F. In a small bowl, mix taco seasoning and meal replacement. Add water and stir until mixture is the consistency of pancake batter. Add more water if necessary, teaspoon full at a time. Spray foil-lined cookie sheet with non-stick spray. Spoon mixture onto sheet leaving plenty of room between each chip. Repeatedly rap the pan against the counter until the chips flatten. Bake for 14-18 minutes, checking for browning around the edges of each chip. When chips begin to brown around the edges, turn off the oven and crack the oven door. Allow chips to cool on the sheet in the oven.
If you find that the chips are cake-like, add more water to the batter and/or rap the tray harder or longer so the chips are flatter before baking next time. It takes several attempts to get chips as perfect as these 😉