Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Today is National Plant a Flower Day, a day which helps us look forward to spring as we add beauty to nature. This Sunday we also celebrate a delicious treat from nature - potatoes! National Potato Chip Day gives our weekend recipe line-up a nice crunch.

• Potato Chip Frittata (courtesy of Delish.com)

Ingredients

• 2 tbsp. extra-virgin olive oil

• 1/2 medium yellow onion, minced

• 8 large eggs

• 1/4 c. sour cream, plus more for garnish

• 1 1/2 c. sour cream & onion chips, plus more for garnish

• 2 tbsp. freshly chopped chives, plus more for garnish

• Kosher salt

• Freshly ground black pepper

Directions

1. Preheat oven to 375° and heat oil in a medium skillet over medium heat. Add onion and cook, stirring occasionally, until they are golden and caramelized, 20 to 25 minutes.

2. Meanwhile, combine eggs and sour cream in a large bowl and whisk to combine. Add chips and chives and stir to combine. Let sit 10 minutes, then season with salt and pepper.

3. When onions are caramelized, pour egg mixture into skillet and stir to evenly distribute potato chips.

4. Transfer skillet to oven and bake until eggs are just set, 10 to 12 minutes. 

5. Let cool 5 minutes then garnish with sour cream, more chips, and more chives before serving.

• Salted Caramel Potato Chip Cookies (courtesy of Tasty,co)

Ingredients

• 1 cup salted butter, 2 sticks, room temperature

• ½ cup sugar

• 1 teaspoon vanilla

• 1 ½ cups flour

• 1 cup potato chip, finely crushed

• 25 caramel candies

• ¼ cup heavy cream

• ½ teaspoon coarse sea salt, to taste

Directions

1. In a bowl, mix butter, and sugar until very fluffy (about 10 minutes).

2. Add vanilla and half of the flour. Mix. Add the rest of the flour. Mix.

3. Preheat oven to 350°F (180°C).

4. Stir in potato chips, and roll dough into 1-inch (2 ½ cm) balls.

5. Bake for 15-20 minutes, until the edges turn brown.

6. In a saucepan, melt the caramels with the heavy cream.

7. Drizzle over cookies, and immediately top with coarse sea salt.

• Cranberry Jalapeno Salsa with Sweet Potato Chips (courtesy of Tasty.co)

Ingredients

SWEET POTATO CHIPS

• 2 large sweet potatoes

• 4 tablespoons olive oil

• ½ teaspoon kosher salt

• ½ teaspoon pepper

• 1 teaspoon dried thyme

CRANBERRY JALAPEÑO SALSA

• 1 ½ cups fresh cranberries

• ½ cup sugar

• ¼ cup scallion, sliced

• 1 jalapeño, seeded and diced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon fresh lime juice

• 1 teaspoon kosher salt

• ¼ cup fresh cilantro, chopped

Directions

1. Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.

3. In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.

4. Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.

5. Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.

6. Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.

7. Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.

Enjoy!