Jalapeno Potato Chips.
Making potato chips at home is fun, but what makes them even better is frying them with a few thinly sliced jalapeno strips. The piquant pepper perks them up perfectly. Hope you enjoy this simple recipe for Jalapeno Potato Chips. Happy cooking.
Jalapeno Potato Chips!
- 1 Large Russet Potato
- 1-2 Medium Jalapeno Pepper
- Peanut Oil (As Needed)
- Sea Salt (To Taste)
- pinch Garlic Powder
|Wash thoroughly, but do not peel the potato. Using a mandoline, slice the potato as thin as possible. It should literally be paper thin. Place in cold water to prevent browning.|
|Pre-Heat oven to 150 degrees Fahrenheit. In a cast iron fryer, heat peanut oil, about 2.5 inches in depth, SLOWLY to 380 degrees (I know it sounds weird but heating the oil slowly to temp helps give the chips a nicer sheen).|
|While the oil is heating, stem and seed the jalapeno(s), and cut into very thin strips lengthwise. These should be much thinner than matchsticks.|
|When the oil is at temp., drain the potatoes, dust with garlic powder, and add slowly to the oil, pausing at the midpoint to add the jalapeno strips, then the rest of the potatoes. Stir occasionally.|
|When the chips are a golden brown, remove with a spider or slotted spoon to a baking rack on a cookie sheet. Place in preheated oven for ten minutes to drain (this method keeps the paper from sticking to the potatoes as it would if you drained them on paper towels). Remove to a bowl, and salt to taste. Enjoy!!|