Search
Ingredients
- Potatoes (any kind, but we used russet here)
- Seasoning (you put together to taste)
- Canola Oil
- Mandolin slicer
First slice your potatoes with the mandolin slicer. You'll want to use the thinnest setting so they really get the potato chip texture. Then put in a bowl and rinse the potato slices with water to get the starch off. Drain the water. Repeat 4 times, or until the water is clear.
Then put the potato slices onto a towel and pat dry. Water and oil don't mix so this step is important!
After all the water is off the potato slices, it's time to fry them! If you're doing thin slices like what we did, anywhere from 300-350 degrees is a perfect temperature. Test one potato slice first to make sure the oil is hot enough. You'll know it's hot enough when the potato floats on the top instead of sinking. Make sure the slices don't stick to each other because spots on the potato won't be able to cook fully if they touch.
It will take about 2 minutes per side, or golden brown. You'll be able to tell when it done because the potato slices won't be bubbling anymore. Take a strainer and scoop out the chips.
Put them on a towel and let it soak up the oil, but not too much because that's how you get the seasoning to stick to the chips.
For the seasoning you can mix whatever you'd like together. You could just do salt, or you can made it more of a BBQ flavor, or whatever you'd like! For the seasoning we used, it's a mix of sugar, salt, pepper, paprika, chili powder, ground mustard, onion powder, and garlic powder. Those are the flavors Chef Danielle likes, but you can mix it together and taste test it to make it perfect.
Take the seasoning and sprinkle it on your chips and mix thoroughly to coat evenly.
Now they're done! Enjoy your homemade chips, they will be delicious!
Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!
These bars are no doubt going to impress your guests at your next party. They're super was to make too. Without further adu, here is the recipe for the Southern Pecan Caramel Squares.
Ingredients
Crust
Today's Instagram of the Week comes from our friends at 
Now, don't get scared by the ingredient list because it's super common ingredients and you're basically just mixing it all together!
Remove the ends with the stem from the tomatoes. Put the tomatoes on the grill. Char the skins while whole, about 2 minutes each side.
Add the diced onion, garlic, and cayenne pepper to a large pot along with tomatoes. Crush that mixture a bit to provide some liquid. Put on the stove and bring to a slow simmer for 30 minutes. Let cool.
Blend the contents of the pot. Once it's well blended, return the mixture to the pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool. Run the contents of the stock pot in batches through a blender.
Return the mixture to the pot and bring to a simmer until the mixture is the consistency of normal ketchup. This step may take six hours or more.
Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency.
The final product!
Check out more Salt Lake City, Park City, and Utah County catering at 
Things you'll need for the Chantilly cream
Then gradually add the vanilla and sugar. Then it'll take only about 2 minutes until it gets to soft peak. Some people like to use powdered sugar instead of granulated sugar, but we think granulated sugar tastes better.
After the soft peak, it can only take a few seconds to get perfect. Watch it carefully! If you do over beat it, you can add in a little bit more whipping cream and fold it into your already whipped cream. Make sure you fold it over, do not mash it and get rid of the air. You can also do this after your whipped cream has been sitting in the fridge for a few days.
When your whipping cream is done, put it in a piping bag and pipe onto your dessert!
Prepare your toppings. Quarter the strawberries since the pies are small, rinse your berries and ground the pistachios. Put onto of your dessert.
Now you're done!! You have perfect little key lime pies with Chantilly cream.
As you can see, the Ready Whip whipped cream deflated completely. The whipped cream that was whipped on high was smoothed down too, it wasn't firm enough. The one that was whipped too long stayed really well, but if you look closely the edges are grainy. The Chantilly cream that was made perfectly stayed the exact same and it's perfect!
Now that you can see the benefits of making whipped cream from home and correctly, here are the instructions on how to do it! 
Things you'll need:
Take the slices and line them up in a straight line. Start from the bottom of the line and roll the slices up together.
Once it's in a roll, wrap the bacon around the bottom edge.
Here's the link to our 
In a bowl, pour the lemon juice, mustard, salt and pepper. Blend it all together. If you don't have a blender, a wisk will work, it'll just take longer.
Slowly drizzle the olive oil into the bowl. You have to pour the oil in slowly otherwise it'll separate too fast. Then you add in the honey to taste. We usually do 1 to 2 tbsp. If you want it sweeter, just add more!
When it's done, dip in a spoon. You want the vinaigrette to coat the back of the spoon, which means it'll coat the lettuce perfectly!
You'll cut along the sides of the skin.
You want to make sure there's no green left on the cantaloupe. It's hard to get the green off the bottom, but you'll just keep trimming it until the green is gone. You'll do this all the way around the cantaloupe.
After all the skin is off, you cut the cantaloupe in half from pole to pole.
Then you get your spoon and carve out all the seeds and insides.
Then you put the cantaloupe down on the flat side, and cut it into 6 pieces. The ends are always going to be smaller so you'll want to make it a bigger slice.
Now you're done! Enjoy your fruit for breakfast or a side with any meal.
Today's Instagram of the Week comes from our very own Mary Crafts-Homer and is a BTS capture from her spot on Studio 5 last week with Brooke Walker! We loved Mary's tips on creating the perfect desserts for any event and think it will definitely inspire the viewers who want to take their own parties up a notch. If you missed the spot, never fear - it's right here for you! Take a look!
Thank you to Mary for such a fun pic and tons of gratitude to the amazing Studio 5 team for letting Culinary Crafts be a part of your show! We love sharing tips and tricks to create amazing parties and events! And remember, for your chance to be next week's Instagram of the Week, just add the hashtag #culinarycrafts to your posts or tag us at @culinarycrafts and check back to see who gets chosen next! Happy weekend, everyone!
Check out more Salt Lake City, Park City, and Utah County catering at 