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Potato chips super spicy recipe

Potato chips super spicy recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Last month, I was experimenting by adding Chinese chilli crisp to all my recipes, and this one has turned out to be super addictive! Absolutely love it. Best chips ever!!!

1 person made this

IngredientsServes: 8

  • 8 medium potatoes
  • 1 tablespoon olive oil
  • 3 tablespoons rosemary leaves
  • 1 green chilli, seeded and chopped
  • salt, to taste (optional)
  • 1 tablespoon Chinese spicy chilli crisp

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Bring a large saucepan of water to the boil and add the potatoes. Par-boil for about 6 to 8 minutes until just tender on the outside but still quite firm on the inside. Drain and allow to cool.
  2. Slice the parboiled potatoes into medium slices. I prefer to leave the skin on the potato for the added crunchiness, but this is optional.
  3. In a frying pan over a medium heat, warm the oil then add the rosemary, green chilli and potatoes, and cook and stir for 3 to 4 minutes, taking care not to break up the potatoes. Add salt to taste and the chilli crisp and cook and stir for another 2 minutes until the potato slices are tender. Serve hot!

See it on my blog

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DIY Seasoned Potato Chips

It’s no secret that the state of Michigan and especially the city of Detroit have fallen on hard times lately. That’s why I buy locally.

If each family in the state started spending $10 per week of their grocery bill on Michigan products, we’d keep more than $37 million circulating in Michigan each week!

Buying locally creates jobs, reduces use of fossil fuels and helps the environment.

I’ve been buying locally for years, gradually expanding the inventory of Michigan-made products in my fridge and pantry.

Michigan is a GREAT state to buy locally – there are so many great products and farm-grown produce here to buy!

And of course I can’t forget about all of the great beers, wines and spirits from my state – Atwater, Bell’s, Founder’s, New Holland, Chateau Grand Traverse, Chateau Chantal and Valentine Vodka (also from Ferndale!).

See? I told you Michigan had a lot of stuff! And I could seriously keep going and going…but I’ll spare you.

Recently, I decided to make an all Michigan-made dinner for myself. I had a Biercamp cheddar hot dog served in a bun baked fresh by the bakery at Holiday Market.

I topped it with Cherry Republic Cherry Mustard and McClure’s Spicy Pickle Relish.

I also munched on some Better Made Potato Chips and fresh Michigan cherries from The Produce Station.

Then, I washed it all down with a Detroit classic – a Faygo Red Pop! A cocktail made with my rosemary simple syrup would also be so refreshing.

Where’s the recipe, you ask? Well, maybe it’s more of a method, but I seasoned the potato chips myself.

Instead of buying barbecue flavored chips, I bought plain chips and whipped up a smoky barbecue-like spice mix for them myself!

This has several benefits – 1.) it’s customizable, so you can use whatever spices you like, 2.) it’s fun, if you’re a dork like me, and 3.) you get to eat WARM potato chips right out of the oven – perfect for a party (especially when you have a brandy old fashioned in hand and a batch of buttermilk grilled chicken or crock pot ribs ready)!


So simple, healthy and easy to make, once you make your own crispy homemade baked potato chips, there’s no going back to the bag!

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 2 1 x
  • Category: Snack
  • Cuisine: Vegan


  • 2 medium potatoes (I used gold)
  • 2 tsp olive oil
  • himalayan salt, to taste – go easy as they can get too salty


Preheat the oven to 400 degrees. Prep a baking sheet with parchment paper or silicone mat.

Prep potatoes: Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes to about 1/16 of an inch. Pat the potatoes dry to remove excess moisture. Toss potatoes with oil and salt in medium size bowl (or you can go to the next step and lightly coat each side with oil while on the cookie sheet using a silicon brush – one less thing to wash this way, which was my way).

Roast: Place the potatoes in a single layer on the baking sheet, spread them out so they don’t tough each other. Place in the oven and bake for 10 minutes. Carefully remove from the oven, turn each chip and bake another 7 – 9 minutes, keep an eye on them towards the end so they don’t overcook. Remove any that seem ready or about to burn completely. Once baked, remove from oven and let cool for 2 – 5 min.


The thicker you cut the potatoes, the longer it will take to cook. I recommend cutting them 1/16 for the best results. Any thicker and your results will vary.

  • simple salt & pepper
  • salt & rosemary
  • salt & paprika
  • salt & garlic powder or onion powder
  • for spicy, cayanne or chipotle powder
  • or any special blends you have

RECOMMENDED EQUIPMENT: I used these parchment liners and rimmed baking sheet . For slicing, this mandoline works great (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials !

Did you make this recipe?

Updated: Rustic Baked Potato Chips originally published July 2012 and has been updated November 2019 with new photos and helpful tips. They are always delicious and a family favorite, enjoy!

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Recipes involving potato chips to try this summer

Photo by Anna Strigana Fedotova/Shutterstock

Potato chips are a summer staple: a low-effort substitute for french fries, a handful of chips is a perfect accompaniment to just about any summer meal, whether it’s burgers, barbecued chicken or just a good ol’ potato salad. But potato chips’ usefulness doesn’t stop there, they can also be a sneaky secret ingredient, adding crunch and flavour to a dizzying array of dishes.

When you’re at the grocery store shopping for your favourite crunchies, just be aware that on May 25, 2018, PepsiCo Foods Canada issued a recall for Ruffles brand Regular Potato Chips because they may contain milk, which isn’t declared on the label, making them potentially dangerous to folks with milk allergies.

Here are some of our favourite recipes featuring everyone’s favourite crunchy, salty snack.

Potato chip cheese ball

Photo courtesy of showmetheyummy

This recipe combines creamy cheese (three kinds!), crunchy potato chips and bacon for a mouth-watering flavour and texture combo. Make sure you pull it out of the fridge about a half hour before serving it, or the cheese will be too hard to dip easily. For best dipping, choose a thick, sturdy chip and experiment with flavours!

Smoked salmon on potato chips

Photo courtesy of showmetheyummy

If you’ve ever been to an all-you-can-eat sushi restaurant — one where they offer stuff that isn’t exactly traditional sushi — you may have had salmon roe or another type of fish served on a potato chip. This recipe takes that idea and classes it up a bit, using cold-smoked (or lox-style) smoked salmon, creme fraiche and pickled shallots. Although the recipe calls for sturdy ridged chips, you could also try Pringles.

Photo courtesy of Tampa Cake Girl

This super simple recipe is a kettle-chip take on nachos, only with blue cheese instead of cheddar, and bacon instead of ground beef. Make sure to use sturdy chips with this recipe, thin ones will crumble under the toppings. For a little Buffalo wing-inspired extra zing, add some hot sauce to the top once it comes out of the oven, or provide some New York butter (equal parts hot sauce and melted butter) for dipping.

Savoury cheesecake with a potato chip crust

Photo courtesy of

This is a neat variation on sweet cheesecake, with lots of variations possible once you master the basic recipe. The recipe suggests smoked salmon with a bagel chip crust, but you could also try bacon with pita chips or go veggie with sundried tomatoes and vegetable chips. This is rich — full-fat cream cheese, sour cream and, of course, a potato chip crust — so a sliver as an appetizer will probably be enough.

Photo courtesy of A Cozy Kitchen

This easy, somewhat odd recipe is great for breakfast or brunch (or, you know, dinner…or whenever). It’s kind of like hash browns and eggs, minus all the pesky grating. The recipe calls for plain potato chips, but go ahead and see what happens when you add tortilla chips or a flavoured chip, you might just find your new favourite crave-worthy food.

Photo courtesy of

Because the only thing that makes crunchy baked chicken better is a crust of cheesy, tangy Doritos, this chicken recipe uses either plain tortilla chips plus Dorito-style seasoning or, if you want to go all out in the flavour department, crumbled Doritos. For Canadian cooks, the “Rotel” in the ingredient list refers to canned, diced, seasoned tomatoes with chilis. It’s not sold in Canada, but here’s a DIY substitute .

Photo courtesy of Kitchen Belleicious

A Tex-Mex classic, migas are a type of breakfast burrito featuring scrambled eggs, cheese, salsa and the indispensable addition of tortilla chips. This particular recipe is spicy, thanks to jalapeno-flavoured chips, but feel free to use plain tortillas (or corn chips) if you want to dial down the burn.

Baked fish with a salt-and-vinegar crust

Photo courtesy of South Your Mouth

If you put vinegar on your fish and chips, then this is the perfect recipe for you. (Just be prepared for a little confusion between chips meaning “fries” and chips meaning “potato chips.”) Whiz some salt and vinegar potato chips in the food processor (a lot faster than smushing them by hand), coat your fish in an egg wash, and crust them with chips. Bake and serve with — what else — chips. Er, fries.

Pear and Pringle muffins

Photo courtesy of

Yes, potato chips even make yummy additions to baked goods. This recipe features Pringle’s limited edition cinnamon sugar flavour, but it is possible to find other brands with the same flavour. ( You can also make your own substitute using tortillas — not quite the same, but close.) In this recipe, chips add crunch and flavour to a streusel topping delicious pear muffins.

Photo courtesy of Smitten Kitchen

Salt and sweet are perfect together, so this recipe combines the best of both worlds. These cookies are akin to sandies or shortbread, with a little extra saltiness — because really, salt is delicious. Dip these in chocolate if you have the time, or just enjoy them plain.

Photo courtesy of Genius Kitchen

No, this doesn’t have anything to do with ham, cheese and pickle grilled sandwiches. Cuban Lunch was actually a chocolate bar that was manufactured in Winnipeg. No one’s entirely sure where the name comes from, but it was a favourite of many western Canadians until it stopped being produced. The original version didn’t have chips in it, but they’re a fun addition to the DIY version.

Salted chocolate tart with kettle chip crust

Photo courtesy of Whats Gaby Cooking

This is decadent enough that you might not notice the potato chips, but they do add a distinctive crunch and flavour to the tart shell. Salt and chocolate is a classic combination and while you could simply eat a chocolate bar interspersed with bites of potato chips, this is a classier option.

Potato chip pretzel caramel corn

Photo courtesy of Food Babbles

All your salty favourites made sweet and delicious with the addition of rich caramel and two kinds of chocolate. What could be better? Make sure to line your baking sheet well with parchment paper, or you’ll end up with an icky, sticky mess. Here’s the recipe.

Spicy Homemade Potato Chips Indian Style

Spicy Homemade Potato Chips Indian Style is an easy and tasty finger snack dish prepared with thinly sliced potatoes. The chips require minimal ingredients and are topped with any flavorful seasoning. Spicy Homemade Potato Chips Indian Style are flavored with chilly seasoning. This is perhaps one of the most favorite crispies among all age groups both young and old alike. Though a wide range of seasonings or toppings are available, chilly flavored aloo chips are the most popular and hold an evergreen touch. I guess there is not a single soul on earth who does not like chips. All head straight to the store. Probably there is a common assumption that potato chips are not easy to prepare at home and they need sophisticated machinery for cutting and all! But trust me, the real fact is that this is one of the most easiest of snacks that can be prepared at home. After all what you need is a wide bottomed frying pan with enough oil and you got to select potatoes with less water content and more starch.

Keep a few tips in mind while preparing Spicy Homemade Potato Chips Indian Style. Dip the thinly sliced potatoes in cold water for removing excess starch. Also while frying take care that the oil is hot and the deep frying has to be done in medium flame. Also use a sieve for removing excess oil from the potato chips. Also store the fried chips in air tight containers so that they last for a week or so. However when kids are around storing will not work. So now forget of buying chips from stores. This easy and quick recipe will delight everyone in your family. Potatoes are nutritious, rich in vital nutrients required for body. You can explore a well detailed Spicy Homemade Potato Chips Indian Style recipe here that can be easily prepared at home.

Honey Chilli Potato Chips | Spicy Potato Chips

I had these Honey Chilli Potatoes few day ago at a newly opened restaurant in my locality. I have been craving for it since then. Finally I decided to prepare it at home today. Try this easy recipe to treat your taste buds with this spicy chilli potatoes with freshness on Honey.

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ingredients Quantity
Potato (peeled and diced) 3
Oil for deep frying
Garlic 2nos crushed
Chilli paste 1 teaspoon
Tomato Sauce 1 teaspoon
Vinegar 1 teaspoon
Salt 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Honey 1 teaspoon
Spring Onion For garnish

1. Wash and peel the potatoes and cut into fingers like for french fries. Heat the pan with oil and deep fry the potatoes as shown below in picture.

2. Now heat the non stick pan with 1 teaspoon oil and sauté with crushed garlic.

3. Add chilli paste, tomato sauce, vinegar, salt and red chilli powder. Mix well and add fried potatoes and 1 teaspoon honey.

4. Mix well and cook on medium heat for 2 minutes. Garnish with Spring onion and sev. You can also add roasted sesame seed( white til).

Spicy Kale Chips

Yesterday’s kale chips have been on my mind all day today.

I made another batch of honey mustard after breakfast and then after lunch I decided to tinker around with the rest of the kale to make some SPIIIICY chips.

These might be my favorite to date!

The savory garlic powder and zesty cayenne stand up to the slightly bitter taste of the kale to make it taste more like snack food than a vegetable.

There are a million ways to season these guys and it’s no wonder they’re trending as a healthy snack! If you haven’t tried them yet this is a great starting off point — plus, you can totally dip them in a little ranch/veggie dip/french onion dip if your nervous — after the initial shock of what you’re eating in chip form wears off, you’ll be tossing these back like a champ.

Ooh! Totally steal a glance at the photo below — that’s my foolproof method for getting crispy kale chips!

You’ll simply place a wire cooling/baking rack on top of a foil-lined baking pan, then top it with your kale. Gently mist your kale with spray oil or gently massage a teeny bit of your favorite healthy oil into the leaves. Then season, bake, and faceplant!

These crispity crunchity kale chips are super quick and easy and a total favorite of mine for guilt-free snacking! Though I admit, not eating the entire tray in a sitting is near impossible for me. Once I start munching away I turn into a total kale fiend. Who knew?!

10 Crowd-Pleasing Super Bowl Dips That Require Minimal Effort

Because the food spread is just as important as the game.

Super Bowl weekend is upon us and well, that means one thing to me: entertaining. I’m not a huge football fan (in fact, I have absolutely no idea who’s playing, please don’t @ me) but it’s one time of the year that my friends and I absolutely gather to eat and drink. It&aposs like the holidays but better, as there’s no pressure.

2020’s agenda? My friend John May is mastering the craft of a 6-foot long meatball sub, while I’ll be piecing together a giant cheese board that looks like a football stadium—with a ton of accompanying dips, as it’s not really a Super Bowl party without multiple dips to choose from. And recently on Instagram, Marissa Mullen of That Cheese Plate, coined 2020 the year of the dips, so I’m here for it all. “I coined 2020 the year of the dip mainly because you really can&apost go wrong with the endless opportunities of dip recipes,” says Mullen. “I make cheese plates for a living and dips open up a new world for possible pairings,” she adds. In her upcoming book, That Cheese Plate Will Change Your Life, Mullen dedicated an entire chapter to dips and we couldn’t be more excited.

While we’ll never tire of a good buffalo chicken dip, a tray of vegetables partnered with Hidden Valley Ranch dip (by way of packet), sausage cream cheese dip and French onion dip, to name a few, there are so many other dips to consider when looking to dial up your Super Bowl spread. From meaty queso to elevated onion dip, we’ve gathered 10 easy dips that are anything but basic. Not sure what dipping vehicle goes best? We’ve done the legwork for you and there’s a chip or crunchy substance to pair with every single dip listed below. You’re welcome.

And on that note, I suppose I should figure out who’s playing in the Super Bowl.

Whipped Feta with Spicy Honey

Dipping vehicle: crusty bread

Mullen’s whipped feta dip with spicy honey is as easy and delicious as it looks and will sit perfectly on a cheese board. “It&aposs so easy to make and such a crowd pleaser,” she notes. Simply blend feta cheese, Greek yogurt, olive oil, and salt and pepper to taste in a food processor until super smooth and creamy𠅊nd top off with spicy honey. “The creamy blend of feta and yogurt balance with the sweet and subtle spicy tang from the honey.”

Fraser Family Crack Dip

Dipping vehicle: Fritos Scoops

Just like Milk Bar’s Crack Pie, my friend Carolyn Fraser’s 𠇏raser family crack dip” is a much sought after bite. 𠇌rack dip started out as an alternative to the classic Velveeta queso dip and has now far outreached our love for queso,” says Fraser. 𠇋ut the Frito scoop is the key—the combination of warm, cheesy, spicy sausage dip on a crisp corn chip is heaven.” Cook ground sausage and add to a mix of softened cream cheese, Rotel and chopped jalapenos, heat through, and that’s it. Fraser’s sister-in-law is responsible for the dip making and over the years they’ve experimented with different types of sausage or tomatoes vs. Rotel𠅊nd even corn and black beans. “It&aposs not a Fraser family party without some version of this dip,” she adds.

Hot Salami Queso

Dipping vehicle: tortilla chips or crostini

There’s creamy, white queso and then there’s hot salami queso. If you’ve devoured the Hilly Cheesesteak (named after its location on the hill) at Gioia’s Deli in St. Louis you know exactly what I&aposm talking about. If not, think the most sinful, meaty queso on the block that screams party dip. It’s essentially just hot salami, cubed Velveta, Rotel, and jalapenos, but it’ll be the 𠇌hamp of your Super Bowl party,” says Spencer Pernikoff of Whiskey and Soba, further deeming it a “semi-liquid version of St. Louis’ favorite sandwich.” Pernikoff and Alex Donley, owner of Gioia’s, partnered up to bring an entire crockpot of this cheesy goodness to life (see full recipe here). If there are leftovers? “I like to dump the hot salami queso all over a messy roast beef sandwich and then take a nap,” Donley says.

Hidden Valley Sauerkraut Dip

Dipping vehicle: Ruffles or crudite

If you like the OG Hidden Valley Ranch packet dip you’ll love this version with an 8-ounce can of drained sauerkraut, 16 ounces of Duke’s Mayonnaise, 16 ounces of sour cream and a packet of ranch with a sprinkle of paprika on top once ingredients are mixed together. “The recipe was passed down from my mom, who learned it from an old German lady,” says Max Trujillo of NC F&B Podcast. “The idea of adding pickled sauerkraut was to give the boring ranch dip some zing and complexity,” he says. �ing paprika was a common Hungarian spice she picked up over the years,” noting the dip is best enjoyed with a simple, salty potato chip.

If you&rsquore already a member of the #cheddargang then cheddar powder needs no introduction. For those unfamiliar with cheddar powder, it&rsquos simply dehydrated cheddar and that can be reconstituted to form a cheese sauce or used in powder form on popcorn, snacks, or in this case, air fried potato chips.

I&rsquove made too many recipes with cheddar powder to keep track of at this point. But if you&rsquod like to see a few examples like cauliflower mac and cheese, garlic cheddar mashed potatoes, and more, read this.

Here&rsquos what I used for the cheddar and sour cream chips:

  • 1/2 to 1 Tbsp Cheddar Powder
  • 1 tsp Ranch Dip Mix or Seasoning (if you have a Sam&rsquos Club near you, they have this in bulk so you don&rsquot have to open a package for 1 tsp)

One thing I&rsquoll add with this combo is that the cheddar powder tends to clump when exposed to heat or moisture. Let the chips cool a bit before tossing in the seasoning and it should be all good in the hood.

Smoked Paprika Potato Chips


And here we have another way to indulge in the beloved potato chip! These chips, though, have a smoky touch to them, thanks to the paprika, and once again prove that homemade chips are better than any variety you can buy in the snack aisle at the supermarket.

Get our recipe for Smoked Paprika Potato Chips.

Watch the video: τηγανιτές πατάτες με άλλα κόλπα-έχετε δοκιμάσει έτσι?δεν απορροφούν λάδι French fries CuzinaGias (December 2021).