Thursday, March 25, 2010

'Died and Gone to Heaven' Olive Tapenade Potato Chips - Ode to a Tuber Part Fourteen!

I can't believe I'm doing another Ode to Tuber, already! Normally, it's at least a month or so before I find another potato recipe that I find worthy of trying. As I mentioned in my recent salad post, I have a new cookbook - Stir by Barbara Lynch. I love this cookbook and the pictures are pure eye candy. I've already bookmarked so many recipes I want to try - but this potato recipe jumped off the page and onto my plate next ;)

These crispy potato chips are made by thinly slicing a baking potato on a mandoline and spreading a little homemade or store-bought olive tapenade on one slice, topping it with another slice and then quickly frying the potato 'sandwich' in hot oil. Oh my, these are tasty! I think they would be wonderful served with fish or soup. My taste-tester-husband said 'Wow! These are great!. High praise, indeed.

I served them with thinly sliced olives and also fried a little parsley to garnish while I had the oil hot. I love crispy, fried parsley and got that idea from one of our favorite restaurants that serves their calamari garnished with fried parsley. I also slivered some green and Kalamata olives and sprinkled them over the crispy potatoes. Ah-love at first bite!

If you're feeling adventurous, please give these a try - they're well worth the effort!

Olive Tapenade Potato Chips
Adapted from Stir by Barbara Lynch
Printable Recipe

Serves 1-2

1 large baking potato, peeled
1 cup canola oil
Olive tapenade (either homemade or purchased) - about 2 tablespoons

To get the thinnest slices, use a mandoline to slice the potato. You also could use a knife but getting paper-thin slices will be more difficult.

Over medium-high heat, heat the canola oil in a small saucepan or use a small cast iron skillet as I did. The pan should be large enough to fit two or three slices of potato. When ready, the oil should be hot enough to fry a potato slice scrap when placed in the oil.

While the oil is heating, spread about 1/4 to 1/2 teaspoon of tapenade down the middle of a potato slice. Top with another potato slice and press down to seal. Repeat with the remaining slices. Cover with paper toweling until ready to fry.

Fry a couple of potato 'sandwiches' at a time in the hot oil until they are cooked and golden brown on each side, flipping over with a spatula. This will take 1-2 minutes. You may need to adjust the heat during frying, if necessary, Don't worry if some of the edges open during frying. Remove with a slotted spoon and drain and potato toweling. A little coarse salt may be sprinkled on them immediately after removing from the oil but use caution, the tapenade is already slightly salty.

These are best eaten warm but I found them just as tasty at room temperature!

I'm sharing this recipe with all the other Foodies for Foodie Friday at Designs by Gollum. If you're looking for some great recipes, please stop in for a look. Thank you, Michael, for hosting once again!


  1. These are by far the most gourmet potato chips that I have ever seen! Love the tapenade.

  2. Wow!! This is some potato chip. I can only imagine how good they taste.

  3. These sound fabulous! I love olive tapenade and am always trying new ways to use it. I printed the recipe and hopefully will be able to try it soon.


    ~ Tracy

  4. OMG! Oh, I will be making these asap!
    xoxo Pattie

  5. They are a real step up from our tattoos:) Gorgeous..Thank you.

  6. Those look delicious..
    Nothing wrong with tattoos though!

  7. Oh my, these chips look good. I've been resisting buying a mandoline but this may push me over the edge. Potato chips are one of my weaknesses.

  8. Those chips are making my mouth water - I loooove olives! Despite losing a bit of my fingertip to a mandolin over Thanksgiving, I might have to dust it off for this recipe - thanks so much for sharing!

  9. These look delicious! I love potatoes, no matter how you slice them :).

    I posted your broccoli recipe today. Thanks for sharing it.

  10. Susan, these sound soooo good! I will be trying them soon, and now I know I must get this cookbook!!

  11. Very creative..the chips look and delicious!
    I have a mandoline but always forget to get it out...I need to practice!
    Did they last long? I would think they would disappear very fast!


  12. Susan, I had homemade potato chips today and they were delicious but not half as wonderful as yours look! I must make these.

  13. Oh yum, those are sort of a version of the windowpane potatoes I did a post on not longer after I started my blog!

  14. Must have a batch now! These look so enticing I might overcome my fear of mandolines. The tangy layers must melt on the tongue. I love your Ode to the Tuber--it's informative and so much fun.

  15. I got a jar of olive and chili tapenade last week - this is a must try, this weekend for sure.

  16. I think tubers deserve all the love they can get... look at what they give... great looking recipe. Stop by my blog--- you got an award for the great and generous support you give to the blog world.

  17. I'm back, Susan. Just read that yesterday was your birthday. Happiest good wishes to you. I hope you had a wonderful, very special day.

  18. These look like a good thing for me to take to my next cooking meeting to share with my cooking group.

  19. Thank you, all, for your very generous and kind comments!

    Julie, thanks so much for posting the broccoli recipe - it's a keeper for sure!

    Cathy and Michael, you would love a mandoline! They do command a healthy respect but the hand guards are so big now that, when used properly, you don't have to worry about cutting yourself.

    Stephanie - OUCH! I did the same thing slicing a tomato with a very new, very sharp knife a few years ago. My pinkie has never been the same.

    Thank you for the birthday wishes too! I had a great day ;)

  20. sfiziose queste patatine!! chissà che buone!!! un abbraccio! ciao!

  21. Those look delicious, Susan, and I have to check out the cookbook! So far everything you've gotten from it looks fantastic!

  22. This recipe plus your beautiful photos of the ebelskivers have me salivating!
    I just requested "Stir" from our library & can't wait to peruse it.
    Thanks for the recipes & the recommendation on the book.

  23. Thank you Karyne, Federica, Carol and Rett! They are yummy!

  24. Wow, what a brilliant idea! I love this, I can almost taste it right now...yum... :-)

  25. OH my goodness! Stuffed Potato Chips what a great idea!!

  26. I didn't get this right, but I did try it and my failure actually worked really well too - will blog about it tomorrow.

  27. Susan, what a creative and fantastic sounding recipe ... and your interpretation and pictures are absolutely mouth-watering.

    I have a jar of excellent olive tapenade from Costco in the fridge. I've been eating it on a hard artisan bread. Yours brings the tapenade to a whole new level. They sound delicious and addictive.

  28. I don't know why on earth I missed this post, but heck it looks so good!!! I will have to make quite a few more if my family is around, they will gobble it up in one sweep!!

  29. This recipe made me want to run out and buy things to make them right now!

    My daughters boyfriend would love these right along with me. We are the only two olive addicts in the family!

    I am saving this link for sure!


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