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Yesterday. I’m not usually one to live in the past or relive the past, but do you remember that slider yesterday? I mean how could you forget THAT slider? It was just gorgeous sitting there all like, “You know you want this.” And I did. I did want that.

But that slider was yesterday. When I woke up this morning I was thinking about those chips! So you remember the slider, but do you remember those sassy and salty little side morsels sitting on the plate? Try these y’all. Talk about striking gold!


Yukon Gold & Sweet Herbed Potato Crisps with Curried Blackberry Ketchup

  • 3 medium Yukon Gold potatoes
  • 1 medium sweet potato
  • 2 tbsp. Thyme
  • 1 tbsp. Smoked paprika
  • Good Olive Oil, about 1/4 cup
  • 1/4  cup aged Balsamic Vinegar
  • Salt & pepper to taste


  • 1/2 pint blackberries
  • 1/2 pint grape tomatoes
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons water
  • 1/3 cup brown sugar (packed)
  • 1 teaspoon yellow curry
  • 4 cloves minced garlic
  • 1/2 tsp. smoked Paprika
  • 1/4 tsp. Allspice
  • 1/2 teaspoon salt

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Thinly slice potatoes with a mandolin. Place in a large bowl and toss with remaining ingredients. Place on a greased pan. Bake at 400 for about 20 minutes. Watch the crisps as different ovens require more or less baking time. You want these crisp, but be careful not to burn.


Bring all ingredients to a low boil on the stove-top. Simmer for about 30 minutes, stirring often. Remove from stove top and allow to cool. Place in a blender or food processor. Process until smooth. At this point you can strain into jars if you prefer a more smooth and seed free ketchup. You can also enjoy as is.

This is a GREAT snack for football!!!


Life is too short to eat ugly food y’all!