Sweet Potato Chips Dusted with Chimayo Red Chile
September 08, 2012
Categories: Side Dishes, Snacks, Vegetables, Appetizers, Potatoes, Sweet Potato/Yam, North American, Southwest, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Small Batch Cooking, Brunch, Entertaining, Father's Day, Game/Sports Day, July 4th, Mother's Day, New Years, Deep Fry, Skillet, Stove Top, Kosher, No Eggs, Vegan, Vegetarian, Make it from scratch more
"This snack is a hot twist on party chips. Any type potato can be used but the sweet potato is the healthiest. Heat Scale: Medium Source: Fiery Foods.com 3/1/2012 "
- Serving Size: 1 (4.5 g)
- Calories 20.4
- Total Fat - 0.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.5 mg
- Sodium - 11.9 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.6 g
- Sugars - 1.1 g
- Protein - 0.4 g
- Calcium - 3.3 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat the vegetable oil to 350 degrees in a deep skillet
Separate the potatoes into 6 portions.
Fry each batch, turning once, for 1 minute or until they are golden.
With a slotted spoon, transfer the chips to a paper towel to drain and cool.
Continue until all potato chips are fried and cooled.
Place the red chile powder in a medium sized plastic bag.
Again working in batches, place the chips in the bag and close
Shake the bag gently to dust the chips with the powder.
After each batch is dusted, transfer to a napkin-lined basket and serve.
Tips & Variations
No special items needed.