Do you like a bit of heat in your snacks? If you do, then you’re going to absolutely love these jalapeno potato chips (and they’re so much better than anything you can find at a store!).
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How to Make Jalapeno Potato Chips
You won’t believe how easy it is to make your own Jalapeno Potato Chips at home. Here’s the recipe:
- Heat the oil. Heat the olive oil in a small skillet.
- Saute. Add the jalapeno, garlic, cumin and lime juice and cook for one minute. Remove from the heat and set aside.
- Slice the potatoes. Using a mandoline, slice the potatoes thinly. Place the potato slices in cold water. Soak. Let soak for 30 minutes.
- Dry the potatoes. Drain the potatoes. Place the potato slices on paper towels and pat dry.
- Heat the oil. Add about an inch of vegetable oil to a heavy, deep frying pan. Heat the oil over medium high heat.
- Fry. Fry the potato in batches until golden.
- Toss. Add the potato chips and jalapeno mixture to a bowl. Toss to combine.
- Season. Season to taste with salt and serve.
8 Tips for Making the Best Jalapeno Potato Chips
Believe it or not, making your own homemade potato chips is ridiculously easy. Just take note of these tips:
- Use the right potato. For the best flavor, choose a starchy potato like russet potatoes or Idaho potatoes.
- Cut the potatoes into thin, even slices. The thinner the slices, the crispier the chips will be. Use a sharp knife or mandolin to get the best results.
- Soak the potato slices in cold water for at least 30 minutes. This step helps to remove some of the starch from the potatoes, which will make them crispier when fried. This step is crucial and should never be skipped.
- Pat the potato slices dry with a paper towel before frying. This is another important step if you want crrrrispy potato chips.
- Heat the oil to a temperature of 320 to 350° Fahrenheit before adding the potato slices. If the oil is too hot, the chips will burn. Conversely, if the oil isn’t hot enough, you’ll end up with soggy and greasy chips.
- Fry the potato slices in batches, being careful not to overcrowd the pan. Don’t try to cook everything all at once.
- Remove the chips from the oil with a slotted spoon and place them on a paper towel-lined plate to cool and drain.
- Season the chips with salt while they are still warm. This helps the salt stick to the potato chips.
Jalapeno Potato Chips
You’re going to absolutely love these jalapeno potato chips (and they're so much better than anything you can find at a store!).
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 jalapeno, seeded and minced
- ½ tsp cumin
- 1 tsp lime juice
- 1 pounds Russet potatoes, washed
- vegetable oil for frying
Instructions
- Heat the olive oil in a small skillet.
- Add the jalapeno, garlic, cumin and lime juice and cook for one minute.
- Remove from the heat and set aside.
- Using a mandoline, slice the potatoes thinly.
- Place the potato slices in cold water.
- Let soak for 30 minutes.
- Drain the potatoes.
- Place the potato slices on paper towels and pat dry.
- Add about an inch of vegetable oil to a heavy, deep frying pan.
- Heat the oil over medium high heat.
- Fry the potato in batches until golden.
- Add the potato chips and jalapeno mixture to a bowl.
- Toss to combine.
- Season to taste with salt and serve.
Notes
How to Keep Jalapeno Potato Chips Crispy
Keeping These Jalapeno Potato Chips crispy can be a bit of a challenge. They’re best enjoyed warm because they may turn soggy after a while. To help maintain their crisp texture, proper storage is key.
Once the excess oil has been drained, transfer the potato chips to a cooling rack lined with paper towels. This will help absorb any excess oil that cannot be drained.
Store the chips in an airtight container or resealable plastic bag to keep out moisture. Avoid storing them in the refrigerator, as this can cause them to lose their crispiness.
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