SPICY RIBBON POTATO CHIPS
You won't settle for store-bought chips again after munching these crispy deep-fried snacks. Seasoned with chili powder and cayenne pepper, the zippy paper-thin chips are surefire crowd-pleasers. -Sue Murphy, Greenwood, Michigan
Provided by Taste of Home
Categories Side Dishes Snacks
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes lengthwise into very thin strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry. , In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 184 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1423mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SPICY POTATO CHIPS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving.
SPICY SWEET POTATO CHIPS
Provided by Claire Robinson
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Special equipment: deep-fry thermometer, mandoline slicer
- Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
- Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!
SPICY SWEET POTATO CHIPS
These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries.
Provided by JENNYWRITES
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
- Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 50.2 g, Fat 4.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 125.6 mg, Sugar 13.5 g
SWEET POTATO RIBBON CHIPS
A sophisticated, do-ahead hors d'oeuvre.
Yield Serves 8
Number Of Ingredients 3
Steps:
- Place potato flat on work surface, holding one end. Using vegetable peeler and starting at center of potato, shave into long, wide ribbons in quick strokes. Turn potato and continue shaving opposite end. Turn potato over and repeat process for each side. Repeat with remaining potatoes.
- Heat oil to 375°F in heavy, wide, 4-inch-deep pot. Shake one handful of potatoes in oil; do not crowd. Fry until crisp and slightly golden, stirring occasionally, 30 to 60 seconds. Remove with slotted spoon; drain on paper towels. Season with salt. Repeat with remaining potatoes in batches. (Can be prepared 6 hours ahead. Cover lightly and store at room temperature.)
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