I’ve made these Baked Sriracha Potato Chips a number of days in a row now. Oh sure, I like to check my recipes a couple of instances earlier than posting them, however I believe this time it’s as a result of these are slightly bit addictive. They’re each crispy and spicy, two of my favourite qualities in a snack.
Spice and I
I haven’t at all times been a fan of spicy meals. Largely as a result of I didn’t develop up consuming it. Again within the day, I used to assume Tombstone cheese pizza was spicy. (Sure, actually.) Indian and Thai meals weren’t on my radar and any dish involving jalapenos was unthinkable to me.
For this, I blame my mother. She by no means made us something spicy as a result of she didn’t like spicy meals herself. My brothers and I nonetheless wish to chuckle in regards to the time we went to Chili’s and our mother bought upset in regards to the meals being spicy. I used to be in highschool on the time, when each embarrassment appears so epic and horrific, and I bear in mind wishing so desperately that I might disappear as she complained (loudly!) to the waiter that her hen quesadillas had been spicy. After which—after which!—she requested to talk with the supervisor.
As a result of the hen quesadillas had been spicy.
At a restaurant with a chili pepper in its emblem.
(My mother goes to be so mad that I’m writing about this.)
Once I started courting my husband, that’s once I began sneaking little bites of the spicy meals he ordered. And shortly, these little bites was larger bites after which I used to be ordering spicy dishes for myself. I nonetheless don’t like issues which might be too spicy, however so long as the dominant taste isn’t “searing ache”, we’re good.
Concerning the Recipe
With sriracha, I’ve discovered that slightly bit goes a great distance. I believe a single teaspoon is simply good in these baked sriracha potato chips. It offers them a kick with out it being disagreeable. It’s a gradual warmth that creeps up on you—at first, you assume, “This wants extra sriracha.” After which, “Oh, hello sriracha. There you’re!” In fact, for those who like issues tremendous spicy, you may wish to up this to a teaspoon and a half and even two. However don’t say I didn’t warn you. As a result of this isn’t Chili’s and there’s no supervisor so that you can complain to.
Baked Sriracha Potato Chips
These spicy selfmade sriracha potato chips are completely addictive!
Prep Time: 10 minutes
Cook dinner Time: 20 minutes
Whole Time: 30 minutes
Yield: 2 servings
cooking spray or oil mister
1 tbsp peanut oil (canola or vegetable oil would work too)
1 tsp sriracha
1 massive Russet potato, washed and reduce into 1/Eight-inch slices (use a mandoline slicer you probably have one)
salt, to style
Preheat oven to 400°F. Coat 2 baking sheets with cooking spray or oil.
Line potato slices on baking sheets. Whisk collectively peanut oil and sriracha in a small bowl. It takes some time to totally incorporate the sriracha into the oil—be persistent!
Brush potato slices with sriracha oil combination and sprinkle with salt. Bake for 10–20 minutes—baking time relies on oven temperature and thickness of slices. It’s actually necessary that after 10 minutes, you test on these each minute or so as a result of they go from completely performed to burnt actually shortly! They’ll be performed when the sides start to brown—some elements should be slightly bit smooth, however that’s to be anticipated with baked potato chips. Serve straight away—selfmade potato chips don’t retailer properly.
For crispier chips, soak your potatoes first. After you’ve sliced the potatoes, put them in a bowl and canopy them with ice chilly water. Allow them to sit for about an hour or two, then drain and rinse the potato slices. Line them on paper towels and dry completely. This removes a number of the starch from the potatoes. I attempted making these Baked Sriracha Potato Chips with the soaking step and with out; they’re scrumptious both approach you make them, however soaking the potatoes first undoubtedly resulted in a crispier chip.
This recipe was initially printed on 5 July 2012.
Kiersten is the founder and editor of Oh My Veggies.