To new friends!
We’ve been using KitchenAid products for many years. At our home, we have many KitchenAid items, from major appliances to bowls and many things in-between. One of our favourite tools is the stand mixer and its attachments.
We’re thrilled to have connected with our new friends at KitchenAid Canada. We’ve mentioned on a few occasions that we only work with products and companies that we respect and can speak passionately about. It’s very important to us that our readers are exposed to good information when they visit our website. This means delicious recipes, fun stories, beautiful photos, and accurate information about products that we’re proud to use.
We already have a few attachments for our stand mixer, but we were pleasantly surprised to receive this new attachment from KitchenAid… a 5 Blade Spiralizer with Peel, Core and Slice. At first I wasn’t sure what it was, but I got excited once I started learning about all the things I could do with it! In addition to the documentation that comes with the box, there are loads of videos and webpages with information on creative ways to use the attachment and all the different pieces.
My first experiment was with an apple… I placed the peeler and blade pieces on the attachment, stuck the apple in the spiralizer tool, turned on the switch and watched it create a cool corkscrew spiral of apple. Oh, and did I mention it was cored and peeled? In seconds. Cool!
The construction of this attachment is fantastic. It’s solid metal and includes 4 very sharp blades and a peeler. The box it comes in is actually a handy storage unit which keeps the pieces organized and secure. Visit their site… almost 1500 reviews and a 4.5 star rating validates our opinion.
What new recipe to try? Hmmmm…
I wanted to try something a little different for a recipe post, but I wasn’t sure what that would be. Then it hit me! I’m Portuguese, why not try something with a Portuguese twist? One of the blades cuts out a small core and does spiral slices just a tad thicker than common bagged potato chips. This got me thinking about a variation to that famous snack…something that can work just as well as a snack or as a nice side for steak or chicken. So I made these spiralizer thick-cut baked potato chips. The twist? That was the Peri Peri Portuguese grilling sauce. Yes!
Admittedly, my first attempt was a bit of a fail. Call it a rookie error. I poured a little peri peri sauce over the edge of each chip, placed them directly on a baking sheet and baked them at 450ºF. The bottoms were soggy and under-cooked and the tops were burnt. I was a bit disappointed, but I knew what I needed to change.
Let’s try this again…
For my next batch, I placed the potatoes on a cooling rack that I’d spayed with cooking spray, and placed that on a baking sheet. Now there was space beneath the potato spirals to allow for more even baking. Then, instead of pouring the sauce over the potato spirals, I brushed the potatoes with a mixture of peri peri sauce and vegetable oil. I brushed this on every part of the potato–coating the spiral evenly. This helped even out the flavour and prevented uneven colouring and cooking. I also reduced the temperature to ensure the potatoes cooked through without burning the edges.
We were thrilled with the results and the spiral chips disappeared quickly! If you have a KitchenAid stand mixer at home, give the spiralizer attachment a try. I’m looking forward trying more new recipes with creative shapes. You might even say I’m “spriraling” out of control with ideas! Too much? Haha
Cooking should be more then just making the same old thing day in and day out to fill your stomach. It should be fun; an opportunity to get creative, and a great experience for the whole family. Have fun in the kitchen, and eat well, friends!
These chips are flavourful and taste great as a side with chicken, steaks or pork chops. They're a great snack on their own as well! Tasty spiralizing fun!
- 3 large russet potatoes, washed
- 1 1/2 tbsp vegetable oil
- 1 1/2 tbsp peri peri sauce
- sea salt flakes
Preheat the oven to 425 ºF
Place a metal cooling rack on a large baking sheet and spray both items with cooking spray.
Place a potato on the spiralizer attachment (thumbnail image by KitchenAid Canada). Start the motor on 1 and then slowly increase to 4. Note, we didn't use the peeler because we like seeing the peel on the chips.
Once the potato is cut, remove the spiral potato chips and repeat the last step for the remaining 2 potatoes.
Carefully and keeping the spiral intact (like a Slinky® on it's side), place the spiral potatoes side-by-side on the cooling rack. Pull them apart slightly so that none of the potatoes are flat against each-other.
In a small bowl, mix together the peri peri sauce and vegetable oil.
Dip a brush into the peri peri mix and evenly and lightly coat between each of the chips, making sure to cover each "chip" completely with the oil mixture.
Place the baking sheet on the middle rack and bake for 35 minutes. Check the potatoes for doneness at around 25 minutes. The edges should be slightly browned and the middle should be fully cooked. Pull one of the end chips off to test. If it feels a little under done, bake for the additional 10 minutes or longer if needed.
Sprinkle some sea salt flakes over the cooked chips to taste. Enjoy!
- Don't forget to spray the rack and baking sheet!
- Don't leave any clumps of the sauce on the edge of the chips. These will burn.
- Don't bake the chips directly on the baking sheet. The bottoms will end up soggy while the tops will be over-done.
- Make sure to cover each "chip" completely with the oil mixture.
- We used large potatoes for our recipe. "Large" is open to interpretation. The size of the potato will impact cook time. Check the potatoes starting at 25 minutes to make sure they don't over cook or brown. Also, some potatoes have more water content than others. This is another reason why you should start checking the potatoes at around 25 minutes. Thank you to Alice for bringing her concerns to our attention. Hopefully these tips helps our readers trying this in the future.