Imagine a snack that's not just a chip, but a flavor explosion that dances between crispy perfection and bold, spicy heat. These Homemade Red Chile Potato Chips are about to transform your snacking experience from ordinary to extraordinary! Forget store-bought bags – you're about to discover a recipe that delivers restaurant-quality chips right from your own oven, with a kick of red chile that will make your taste buds tingle with excitement.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 2 large potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Wash the potatoes thoroughly under cold running water to remove any dirt or debris. Pat them completely dry using clean kitchen towels to ensure crisp chip texture.
- Using a mandoline slicer or sharp knife, slice potatoes extremely thin (approximately 1/16 inch thick), ensuring uniform thickness for even cooking.
- Place potato slices in a large mixing bowl and drizzle olive oil over them. Gently toss to ensure each slice is lightly and evenly coated with oil.
- In a separate small bowl, mix red chili powder, salt, garlic powder, and paprika to create a uniform spice blend.
- Sprinkle the spice mixture over the oiled potato slices, carefully tossing to distribute seasonings evenly across all potato pieces.
- Preheat oven to 425°F (218°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Arrange potato slices in a single layer without overlapping, ensuring maximum crispness during baking.
- Bake in preheated oven for 12-15 minutes, rotating baking sheets halfway through to promote even browning.
- Remove from oven when chips are golden brown and crisp, watching carefully to prevent burning.
- Allow chips to cool on baking sheets for 5 minutes, where they will continue to crisp up.
- Transfer to a serving bowl and enjoy immediately for maximum crunchiness.
Tips
- • Use a mandoline slicer for consistently thin potato slices – this is key to achieving that professional, crispy texture. • Pat potatoes completely dry before oiling to ensure maximum crunchiness. • Don't overcrowd the baking sheet; give each chip space to crisp up properly. • Watch chips closely in the last few minutes of baking to prevent burning. • Let chips cool on the baking sheet for added crispness. • Experiment with spice levels by adjusting the red chili powder to suit your heat preference. • Store any leftover chips in an airtight container to maintain their crunch. • For extra flavor, try adding a sprinkle of additional seasoning immediately after baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
