Sweet Potato Chips Dusted with Chimayo Red Chile

Prep Time
Cook Time
Ready In

"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 "

Original recipe yields 5 servings


  • 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

Step 1

Heat the vegetable oil to 350 degrees in a deep skillet

Step 2

Separate the potatoes into 6 portions.

Step 3

Fry each batch, turning once, for 1 minute or until they are golden.

Step 4

With a slotted spoon, transfer the chips to a paper towel to drain and cool.

Step 5

Continue until all potato chips are fried and cooled.

Step 6

Place the red chile powder in a medium sized plastic bag.

Step 7

Again working in batches, place the chips in the bag and close

Step 8

Shake the bag gently to dust the chips with the powder.

Step 9

After each batch is dusted, transfer to a napkin-lined basket and serve.

Tips & Variations

No special items needed.



I scaled back for one serve and baked them in the oven and as I could not get the specified chilli powder I used a regular ground chilli powder and thoroughly enjoyed that slight punch of the spicy chilli powder and as about third was left over I enjoyed this morning as a hash with a fried egg. Thank you Shadows1.

review by:
(18 Dec 2019)