Sweet Potato Chips Dusted with Chimayo Red Chile
Recipe: #6451
September 08, 2012
Categories: Side Dishes, Snacks, Potatoes, Sweet Potato/Yam, Southwest, 5 Ingredients Or Less, One-Pot Meal, Brunch, Fathers Day, Game/Sports Day, July 4th, Mothers Day New Years, Deep Fry, Kosher, No Eggs, Vegan, Vegetarian, 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"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (16.4 g)
- Calories 14.6
- Total Fat - 0.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 1.8 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.8 g
- Sugars - 0 g
- Protein - 0.6 g
- Calcium - 6 mg
- Iron - 0.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat the vegetable oil to 350 °F 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
No special items needed.
1 Reviews
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