We’re making lots of these sweet potato chips (photo #1) for Super Bowl Sunday. It’s very easy.

The chips have a slight flavor kick over traditional sweet potato chips: flavored olive oil.

The Lucero olive oil company made them with their Mandarin Orange Olive Oil (photo #2). We have numerous flavored oils, so we’re making three different batches—with orange, chili and rosemary oils.

You can use flavored oils with white-potato chips as well. Basil oil is an especially yummy choice.
 
 
RECIPE: BAKED MANDARIN ORANGE SWEET POTATO CHIPS

Ingredients For About 6 Cups*

 
Preparation

1. PREHEAT the oven to 325°F with the rack in the middle. Scrub the sweet potatoes and slice them into very thin pieces using a mandoline.

2. COMBINE the olive oil and the orange zest. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes. Brush the tops of the sweet potatoes with oil mixture, and sprinkle with thyme, salt and pepper to taste.

3. PLACE the rack in the oven and bake about 20 minute, until they are golden brown and the centers are dry to the touch. Place the baking sheet on a wire rack and allow to cool for 3 minutes. Then carefully transfer the chips to a serving dish.

4. REPEAT the process until you use up the sweet potato.

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*Think level measuring cups. This is not a lot of chips!

[1] Thin, crisp sweet potato chips with a hint of orange flavor.

[2] (both photos courtesy Lucero Olive Oil.

[1] The bright colors of some mochi flavors add eye appeal (photo courtesy My/Mo Mochi Ice Cream).

[2] Mochi are ready-made for “portion control.” Eat one or the whole plate (photo courtesy My/Mo Mochi Ice Cream).

[3] Food fun: mochi on a stick (photo courtesy DeeDee Paris).

[4] A favorite flavor, Chocolate Sundae, is tied with Vanilla Blueberry (photo courtesy My/Mo Mochi Ice Cream).

[5] Traditional mochi (filled but no ice cream) can be turned into little works of art. This little pumpkin is filled with sweetened pumpkin purée. You could also use chocolate, red bean or Nutella filling.Here’s the recipe from The Woks Of Live.

Mochi (MO-chee) is a Japanese treat that’s ancient—reference go as far back as 794 C.E.* It’s also modern, adapting itself to ice cream in the early 1990s—in Los Angeles.

The pillowy rice dough that’s the base of mochi is eaten year-round, but is especially enjoyed for special occasions and around the New Year, as a symbol of good fortune.

And it’s our good fortune that mochi ice cream is now trending across the U.S…that more grocers carry it…and that companies like My/Mo Mochi Ice Cream tempt us with such high-quality, yummy flavors.
 
 
ABOUT CLASSIC MOCHI

First, allow us to go back to the beginning of the mochi tradition.

Mochi is one of 10 traditional Japanese sweets, or wagashi (wah-gah-SHE).

Cooked sticky rice is kneaded and pounded into a slightly chewy paste that can be made sweet or savory. The rice “dough” is mixed with flavorings and/or food color and molded into the desired shape. There are numerous varieties, for example:

 
Some pastry artists turn the balls of mochi into little pieces of art. See the pumpkin mochi in photo #5.

If you find yourself in a city with a Japanese focus, look for a wagashi store and have your fill. Minamoto Kitchen, our first introduction to the wondrous world of wagashi, has locations in London, Los Angeles, New York, San Francisco, Singapore and Tokyo, and offers online shopping.

But no ice cream mochi. These are an American invention that was first launched commercially launch in 1993 in L.A., when the husband of a Japanese food store owner snacked at home on spoonfuls of ice cream wrapped in plain mochi cakes.

The rest is history: Here’s the story of mochi ice cream.

The rice dough surrounding the flattened balls of ice cream is colored to reflect the flavors inside (photo #1): chocolate, cookie dough, green tea, mango, mint chocolate chip, salted caramel, strawberry and vanilla.

If you’re old enough to remember the joy of ice cream bonbons at the movie theater, these are the updated version of joy.
 
 
NEW TRIPLE-LAYER MOCHI FROM MY/MO MOCHI ICE CREAM

The My/Mo Mochi Ice Cream brand is a favorite at THE NIBBLE. The company has just launched the first triple-layered mochi ice cream.

Traditional mochi have two layers: the rice dough wrap and the ice cream inside. The new triple-layered products add an extra flavor in the center, the first “triple tastes” on the market.

My/Mo Mochi Ice Cream’s triple-layer versions debut in four flavors:

 
The most vivid flavors are the Chocolate Sundae and the Vanilla Blueberry, but all four are welcome in our home (and office!).

The company also makes eight “two layer” flavors, non-dairy/vegan mochi, and ice cream five flavors of pints with mochi bits.

The line is gluten-free, soy-free, and certified kosher (dairy) by OK.

Discover more at MyMoMochi.com

And if you like to create desserts, there are plenty of recipes online for both regular and ice cream mochi.
 
 
HOW TO ENJOY YOUR MOCHI

Each mochi is two or three bites. They can be eaten casually, or presented in a rainbow of colors as a festive dessert.We love them for:

 
MOCHI TIP: Before eating, let them soften until you can press them gently like a ripe pear. Gnawing on frozen-hard mochi doesn’t give you the real experience.

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*This is the beginning of the Heian period, the last division of classical Japanese history. It spanned 794 to 1185 C.E. The period is named after the capital city of Heian-kyo, which is modern Kyoto. During this period in Japanese history, Buddhism, Taoism and other Chinese influences were at their height.

†Ice cream novelties are single-serving frozen treats such as ice cream bars and pops-on-a-stick, Popsicles and frozen juice bars, frozen Twix and Snickers bars, packaged ice cream cones and ice cream sandwiches. “Bonbons” like mochi fall into this category.

If you’re looking for snack fare for the Super Bowl, or warm, aromatic soft pretzels anytime, here are two recipes for your consideration: a Pepperoni Soft Pretzels recipe with marinara dipping sauce, and a Parmesan Soft Pretzels Recipe with a cheese-beer dip.

If you’re looking for ways to celebrate the pretzel:

 
Below:

> The recipe for pepperoni soft pretzels.

> The recipe for Parmesan soft pretzels.

> More soft pretzel recipes.

Elsewhere on The Nibble:

> The history of pretzels.

> The year’s 90 snack holidays.
 
 
RECIPE #1: PEPPERONI PIZZA STUFFED PRETZEL

We love all good bread, and a soft, doughy pretzel (with mustard, please) is one of our favorites.

If the pretzel is warm, it’s our idea of pretzel heaven. And for pepperoni lovers, pretzel heaven doesn’t get more welcoming than this recipe. It’s like a pepperoni pizza in pretzel form.

Thanks to Pampered Chef for this recipe. If you don’t have a pizza stone, here are five alternatives.

Here’s a video to help you with rolling the rope and twisting the pretzels (photo #3).
 
Ingredients For 8 Large Pretzels

 
Preparation

1. PREHEAT the oven to 425ºF (220ºC). Spray the pizza stone with oil. If you don’t have a spritzer, lightly brush with a pastry brush.

2. UNROLL the pizza dough onto a pastry mat. Roll the dough into a 17” x 12” (43 cm x 30 cm) rectangle. Cut the dough in half lengthwise.

3. SLICE the cheese sticks in half lengthwise to create 8 pieces. Grate the parmesan a fine grater. You should have at least 1 tablespoon (30 mL). Note: String cheese comes in several shapes and sizes; any one works. For the best results, no matter the string cheese size, line the slices up without overlapping, and make sure to trim any that hang over the edges of the dough.

4. LIGHTLY BRUSH the upper edge of each dough half with the egg white. Arrange 8 slices of pepperoni along the lower edge of each dough half, then top with cheese stick pieces. Trim any excess cheese that hangs over the dough.

5. TIGHTLY ROLL each dough half and filling to create a rope, pinching the edges firmly to seal. Slightly stretch the dough ropes.

6. MOVE the dough ropes to the center of the stone to begin making the pretzels. Form one long rope by pinching together one end of each small dough rope. Bring the free ends of the rope together to make an open circle. Twist the free ends of the dough one time, then bring the twisted end toward yourself and fold it down onto the base of the pretzel. SEE THE VIDEO.

7. Brush the pretzels with egg white (some egg white may be left over) and top with the remaining pepperoni slices and grated parmesan cheese. Bake for 14–18 minutes, or until the crust is golden brown. Serve with optional dipping sauce(s).
 
 
RECIPE #2: PARMESAN PRETZELS

The dipping sauce for these pretzels (photo #3), from Wisconsin Cheese, is warm beer-cheese dip, similar to cheese fondue.

Ingredients

 
For the Warm Beer-Cheese Dip

[1] This pepperoni pretzel, with mozzarella and marinara dipping sauce, is a brother to pepperoni pizza (photo © Pampered Chef).

[2] Quality pepperoni from DeLallo (photo © DeLallo).

[3] The dipping sauce is parmesan and beer (photo© Wisconsin Cheese).

[4] Pepper Jack for the Warm Beer-Cheese Dip that accompanies the Parmesan Pretzels (photo courtesy Eau Galle Cheese).

[5] Rolling the dough into a pretzel (photo © Pampered Chef).

1. PREHEAT the oven to 425°F. Line two 15 x 10-inch baking pans with parchment paper.

2. UNROLL the pizza crust on a lightly floured surface. Cut the dough width-wise into 12 strips, each about 1-inch wide. Carefully stretch each strip into a 24-inch rope.

3. FORM each rope into a U shape. Overlap the ends, twisting once. Fold the ends down; press them tightly onto the bottom of U to secure the pretzel shape.

4. BRING the water and baking soda to boil in a Dutch oven over high heat, stirring occasionally. Drop the pretzels, two at a time, into the boiling water. Boil for 30 seconds, submerging the pretzels in the water.

5. REMOVE with a slotted spatula and drain on paper towels. Transfer to the prepared pans and brush the tops with egg wash. Bake for 10 minutes. Meanwhile…

6. COMBINE the Parmesan and garlic powder in a small bowl. Sprinkle each pretzel with about 1 tablespoon of the parmesan mixture. Bake for 2-3 minutes longer or until the pretzels are golden brown.

7. MAKE the beer-cheese dip while the pretzels cool. Bring the beer just to a boil in a saucepan over medium heat. Reduce the heat to low; simmer for 2 minutes.

8. WHISK in the cream cheese and cayenne pepper until smooth. Gradually stir in the pepper jack until melted. Serve warm with pretzels. Makes 2 cups.

[6] Warm from the oven (photo by David Nuescheler | Public Domain).
 
 
MORE SOFT PRETZEL RECIPES

 
 
RECIPES WITH HARD PRETZELS

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*Monterey Jack is a semi-soft cheese. When young, it resembles muenster; when aged, it resembles cheddar. Pepper Jack cheese is Monterey Jack with red and/or green jalapeño peppers added.
 

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