Tori and Dean prep savory snacks: Bean dip and chips
Tori Spelling and hubby Dean McDermott, currently a contestant on Food Network's "Rachael vs. Guy: Celebrity Cook-Off," dish up their favorite snacks: homemade potato chips and white bean, beet and garlic dip.
- 3-5 potatoes
- 1/4 teaspoon sea salt
- Grapeseed oil
Slice the purple or russet potatoes using a mandolin on the thinnest setting, then rinse in warm water. Place potatoes on a paper towel to soak up some of the moisture. Fill a large pot with about 2 inches of oil (vegetable, grape seed, corn or safflower) and heat the oil between 340 and 360 degrees Fahrenheit. Cook the potatoes between 4 and 8 minutes, depending on your chip preference. (For a chewier chip, lower the heat and cook the potatoes longer; higher heat and a faster cooking time will produce a crispier chip.) Wait until the potatoes are slightly browned around the edges, then remove from the oil, place on a paper towel to soak up excess oil, and, while they’re still hot, toss in a bowl with kosher or sea salt. Remove from the bowl and place on another clean paper towel.For added flavor, try tossing the chips with a little cayenne or ancho chili powder, parmesan cheese, truffle salt, or olive oil combined with chopped garlic and parsley.
- 1 cup cooked white beans
- 1/2 cup roasted beets
- 1 clove garlic chopped
- 2 tablespoons lemon juice
- Salt and pepper
Purée the white beans, beets, garlic and lemon juice, then add salt and pepper to taste.