Fried Potato Chips With Lime And Chili Food

SWEET POTATO CHIPS DUSTED WITH CHILI POWDER

Steps:

• Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.
• Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.
• Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve as an appetizer with Blue Cheese and Chives dip.
• Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato chips.

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA

Steps:

• For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
• Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
• For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
• When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

FRIED CINNAMON SWEET POTATO CHIPS

Steps:

• Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
• Heat vegetable oil in a large skillet over medium-high heat.
• Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
• Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.

POTATO CHIP FRIED CHICKEN WING WITH CHILI-LIME AIOLI

Steps:

• For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
• For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
• Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
• Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
• Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
• Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
• Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
• Serve piping hot, with aioli on the side.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

FRIED CHILI-LIME PLANTAINS

Steps:

• Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.

LIME TORTILLA CHIPS

Steps:

• In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
• Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
• *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.

CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
• In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
• Preheat the air fryer to 390˚F (200°F) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
• Serve the pasta chips with guacamole for dipping.
• Enjoy!

FRIED POTATO CHIPS WITH LIME AND CHILI

Steps:

• Peel and thinly slice the potatoes with a mandoline or in a food processor, using the thin slicing blade. In a deep fryer, wok, or large heavy pot, pour oil to a depth of about 4 inches, and heat over medium-high heat until the surface of the oil shimmers, and a few drops of water sizzle when flicked into the oil. Fry the sliced potatoes in batches until crisp and golden brown. Drain on paper towels. Sprinkle with salt and chili powder. Squeeze on lime juice. Serve warm on sturdy paper plates or heavy brown paper or in small brown paper bags. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LIME AND CHILI PITA CHIPS

Steps:

• Heat oven to 350 degrees.
• Tear 2 pita breads into chip-size pieces and brush with oil.
• Sprinkle with lime zest and chilli flakes.
• Bake for 10 mins until crisp.
• Sprinkle with salt if you like.