Homemade Double-Fry Potato Chips

 I really love potatoes. They are one of the most versatile vegetables and also create the best snack foods (french fries and potato chips). I love a good chip and homemade chips really can't be beat.

 Start by slicing your potatoes really thinly. My mom and I did these together. Don't worry, I didn't get married all of a sudden ;)

 Soak your potatoes in a bowl of water with some salt mixed in. This will help get rid of some of the starch as well as start the seasoning process. Let them sit for about 10  minutes.

 Pat the potato slices dry. Water and oil are dangerous when frying so you want fairly dry potatoes.

 Start with one test chip to see if the oil is ready, then drop batches of potato slices into the hot oil.

 This is the first fry. Leave them in for a few minutes.

 Then drain them on a paper bag or paper towels.

 After all of your chips have been fried once, let your oil get hot again and start putting in batches for their second fry. This time leave them in until golden brown.

 Drain chips on a paper towel lined baking sheet. Immediately after coming out of the oil, sprinkle with salt, pepper, or any other seasoning you like.

 These are so good! Full of rich potato flavor. Enjoy!
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Pesto Tortellini AKA party in my mouth

I'm a firm believer that most of the best foods are the simple ones. You know...the Italian mindset of only needing about 5 ingredients to make something truly spectacular! Pesto tortellini definitely fits the bill. I love how fresh, delicious, and easy it is to make pesto. With just 4 ingredients, in about five minutes you can have a heavenly spread to smear on your bread, pasta, chips, crackers etc. etc. The sky is the limit!

My package of basil conveniently had this recipe listed on the back so I used the given measurements. I substituted walnuts for pine nuts. They're easier to find and I love their flavor.

After you combine the fresh basil, walnuts, parmesan, and olive oil in the blender or food processor you should end up with this delightful looking mixture. My pesto has a lot of texture still. I love it like that, but if you want it to be looser add a bit more olive oil and blend. Then add it to your pasta! I used tortellini.

Cheers to happy taste buds!!