Mohamed Shili This easy recipe for Ancho Chile Chips delivers a crispy, spicy snack that’s perfect for sharing. Made with thinly sliced potatoes and coated in smoky ancho chile powder, these chips are a hit at any gathering. You can easily customize them with your favorite seasonings or spices for an extra twist.
Ingredients Needed:
- 3 cups peanut oil
- 4 large potatoes, gaufrette cut
- 1/2 cup ancho chile powder
- Salt
How To Make Ancho Chile Chips?
- Fry the potatoes: Heat the peanut oil to 190°C / 375°F. Fry the potatoes in batches until golden and crisp. Drain them on paper towels.
- Season the chips: Immediately toss the hot chips with ancho chile powder and salt while still warm.
Recipe Tips:
- Use fresh potatoes: Choose firm and fresh potatoes for the best texture and taste. Avoid old or soft potatoes, as they can make the chips soggy.
- Maintain oil temperature: Keep the oil consistently at 190°C / 375°F. If the temperature drops, the chips will absorb more oil and become greasy.
- Cut potatoes evenly: Gaufrette cut potatoes need to be uniform to fry evenly. Use a mandolin slicer to get the perfect thickness.
- Season while hot: Toss the chips with seasoning as soon as they come out of the oil. The heat helps the chile powder and salt stick properly.
- Don’t overcrowd the pan: Fry the potatoes in small batches to keep the oil temperature stable and ensure each chip is evenly crisp.
How To Store Leftovers?
Let the leftover Ancho Chile Chips cool to room temperature. Store them in an airtight container at room temperature. Refrigerating is not recommended as it can make the chips lose their crispiness.
Nutrition Facts
Serving Size: 1 serving (approx. 14 chips)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 220mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 1g
Try More Bobby Flay Recipes:
- Bobby Flay Chicken Skewers
- Bobby Flay Crispy Parmesan Potatoes
- Bobby Flay Pickled Fresno Chiles
- Bobby Flay Grilled Shrimp Skewers Recipe
Ancho Chile Chips
Description
This easy recipe for Ancho Chile Chips delivers a crispy, spicy snack that’s perfect for sharing. Made with thinly sliced potatoes and coated in smoky ancho chile powder, these chips are a hit at any gathering. You can easily customize them with your favorite seasonings or spices for an extra twist.
Ingredients
Instructions
- Fry the potatoes: Heat the peanut oil to 190°C / 375°F. Fry the potatoes in batches until golden and crisp. Drain them on paper towels.
- Season the chips: Immediately toss the hot chips with ancho chile powder and salt while still warm.
Notes
- Use fresh potatoes: Choose firm and fresh potatoes for the best texture and taste. Avoid old or soft potatoes, as they can make the chips soggy.
- Maintain oil temperature: Keep the oil consistently at 190°C / 375°F. If the temperature drops, the chips will absorb more oil and become greasy.
- Cut potatoes evenly: Gaufrette cut potatoes need to be uniform to fry evenly. Use a mandolin slicer to get the perfect thickness.
- Season while hot: Toss the chips with seasoning as soon as they come out of the oil. The heat helps the chile powder and salt stick properly.
- Don’t overcrowd the pan: Fry the potatoes in small batches to keep the oil temperature stable and ensure each chip is evenly crisp.