Alaskan Smoked Porter Potato Chips

Name: Alaskan Smoked Porter Potato Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 serving(s)
Ingredients: 5 lbs potatoes; 32 ounces alaskan smoked porter beer; 2 cups teriyaki sauce; 2 cups soy sauce; 1/4 cup vegetable oil or 1/4 cup olive oil; 2 tablespoons chopped garlic; salt, to taste; granulated garlic, to taste; grated parmesan cheese, to taste; 1 large ziploc bag (use as many bags as needed)

Submitted by Uncle Dobo

"What could be better than Alaskan beer and chips? This recipe came from the Alaskan Brewing Company website, submitted by Sean McLaughlin. Great for the king of large-scale chip munching day: Superbowl! Use the RecipeZaar rescale feature to make smaller size servings. Prep time does not include marinating."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 30

ingredients

5 lbs potatoes
32 ounces alaskan smoked porter beer
2 cups teriyaki sauce
2 cups soy sauce
¹⁄₄ cup vegetable oil or 1/4 cup olive oil
2 tablespoons chopped garlic
salt, to taste
granulated garlic, to taste
grated parmesan cheese, to taste
1 large ziploc bag (use as many bags as needed)

directions

Scrub the potatoes well. If you want your chips to be peel free, go ahead and peel them – but the chips are quite good with the peels, so leave them on if you like. Slice all the potatoes thinly (a mandoline works really well for that, or you can slice the thin chips by using a potato peeler).
Whisk together the porter, teriyaki, soy sauce, oil, and garlic (or place in a jar and shake well).
Place marinade mixture and potatoes one or more Ziplock bags, squeezing the air out of the bags and sealing. Turn the bag around so that contents are well-coated.
Place marinating chips in the refrigerator for 6 to 8 hours or overnight, turning bag to re-coat at least once.
Preheat oven to 450 degrees F.
Drain the marinated potato chips using a colander (do not rinse with water). Lay them out in a single layer on pan-sprayed cooking sheets and bake at 450 degrees F until golden brown, about 10 minutes.
Remove from oven and sprinkle while warm with salt, granulated garlic, and Parmesan, to taste.
Makes 30 servings.

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RECIPE SUBMITTED BY

Uncle Dobo

I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :) I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot. My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.

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