I love nothing more than eating local, which is why I never miss the chance to drop into Picard’s Peanuts when I’m in the St. Jacobs area in Ontario. Their homegrown peanuts are absolutely delicious (did you know there were peanut farms and Carolina Forests in Southern Ontario?) and they’ve found endless ways to incorporate them into both sweet and salty treats. But when I stumbled across their ‘Crispy Potato Chip Covered Peanuts’ my whole world changed. Could this be the best snack food ever? I knew I had to make a version of my own so I could share this indulgence at any time. Although these chips are ridiculously decadent, they’re worth every bite.
Tip: If you don’t feel like making them yourself, try the crispy potato chip covered peanuts from Picards.
Chatelaine’s peanut-potato chip
1 egg, beaten
1 tbsp water
1 large white potato, thinly sliced
1/4 cup chopped, salted peanuts
STIR beaten egg with water and set aside.
CUT potato into paper-thin slices. Lay slices onto baking sheet and pat dry with kitchen towel. Brush with egg wash. On half the slices, sprinkle peanuts in the centre. Cover with remaining slices, pushing down firmly to seal shut. Let stand to dry, 5 min.
FILL sauce pan with 1 in canola oil. Heat oil to 325F. Fry potatoes until golden 1-2 min per side. Drain on paper towel and sprinkle with sea salt.
- A mandolin works great for cutting paper-thin potatoes.
- Swap salted peanuts for flavored to get your favorite chip fix.