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1 - 10 of 18 for fried vegetable chips
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In a large ... the fryer with vegetable oil close to ... your fish and chips! cook til ... tarter sauce, lemon wedges, and malt vinegar. Northwest Oregon
In large saucepan, ... toss with warm chips. Makes 16 ... serving: 161 calories, 1 g. protein, 24 g. carbohydrate, 7 g. fat, 0 cholesterol, 407 mg. sodium.
Cook onion in the oil until soft and golden. Stir in flour, garlic, tomatoes and chilies. Cook gently over low heat, stirring, until smooth and ...
In a large ... and garnish with a combination of coconut, chutney, macadamix nuts, onions, raisins and shrimp chips. Serve with rice pilaf. For 6 people.
Mix dressing ingredients ... ending with cheese, in a 2-quart glass bowl. Spread chilled dressing over top and sprinkle with crushed corn chips, if desired.
In large skillet ... mixture into sauteed vegetables. Place chips on two 10 ... peppers on top. Broil for 2-3 minutes or until cheese melts. 12 servings.
1. Combine crushed chips and garlic salt ... to low. Simmer 30 to 45 minutes. Remove cover, increase heat and cook about 5 more minutes to make crunchy.
Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, ...
Mix broth, vinegar, ... done and oranges have broken up. Transfer to platter, and surround with tortilla chips. Makes 4 servings. May be served with rice.
Thaw frozen vegetables and put into ... bake in 350 degree oven about 30 minutes. Top with onion rings or chips. Return to oven to heat onions thoroughly.
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