12:01 AM EST
Just like mom used to make…
…If your mother was in the Peace Corps and spent time in Eritrea.
I got the idea for this recipe for Eritrean Potato Chips from my close personal friend, Martha Stewart. However, instead of plain ol’ cayenne I added berbere, a warm, spicy blend of ginger, cardamom, red onion, red pepper, garlic, allspice, rue, ajwain, black and white cumin and salt used in Eritrean and Ethiopean cuisine. While exotic I can easily imagine other applications for this earthy, piquant spice blend (…scrambled eggs, rice and potato dishes, steamed vegetables, meat seasoning…). I found my berbere blend at Kalustyan’s (123 Lexington Avenue) but, like anything else, it is available online. I served these stand-out snacks during the Jersey City Artists’ Studio Tour and they were a hit!
• 1 bag (4 ½ cups or 5 ounces) kettle-cooked potato chips
• 1/2 cup Pecorino Romano cheese, finely grated
• 1/2 teaspoon paprika
• 1/2-1 teaspoon berbere
Preheat your oven to 350°. Meanwhile, line a large rimmed baking sheet with parchment paper. You can skip the parchment paper but it makes things a lot easier. Next, mix together the cheese, paprika and berbere. Once the oven is at temperature pour the chips on the baking sheet and bake for 6-7 minutes, just until the oil starts to “sweat”. Remove from the oven and immediately sprinkle your spicy cheese mixture on the chips and pop back in the oven just for a minute. Serve warm or at room temperature.
I wonder what other chips I can make. Indian vindaloo? Panang curry?