Homemade Butter Salt and Lemon Pepper Potato Chips
Crispy, salty and zingy with lemon pepper, these homemade chips taste like something you’d buy at a gourmet snack shop — but they’re surprisingly easy to make at home.
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Crispy, salty and zingy with lemon pepper, these homemade chips taste like something you’d buy at a gourmet snack shop — but they’re surprisingly easy to make at home.
This recipe originally ran in our February 1990 edition. Buttery, rich and indulgent, this Southern staple with its cooked, caramelized frosting makes a fine valentine for the one you love.
Instead of classic Crab Rangoon, we put the creamy filling on top of meaty North Carolina oysters and crowned them with a crispy pork and sesame crunch!
It’s the cream cheese that takes this chicken/salsa combo to a whole other level. And the pan-fried tortillas don’t hurt anything either! Don’t skip the cucumber/cilantro topping—that little bit of crunch is everything. Pair with guac and chips and you’ll be in Taco Tuesday heaven!
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