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  • The base number of servings for this recipe is 4

    Fresh Potato Chips with Lime Juice and Chile

    You won't be able to eat just one: this recipe for fresh potato chips with lime juice and chile makes deliciously spicy and tangy chips that are spiked with hot sauce.

    waxy white potoatoes
    vegetable oil
    kosher salt
    hot sauce
    lime wedges
    Using a food processor or a mandolin, slice the potatoes thinly. (Peeling isn't necessary.)
    Place the sliced potatoes in a bowl, cover with ice, and then fill the bowl with water. Allow the potatoes to soak in the ice water for at least 15 minutes.
    Heat the vegetable oil to 350°F in a 10 inch skillet. Remove the sliced potatoes from the ice water and pat dry with a clean kitchen towel.
    Carefully slip the slices of potato into the heated vegetable oil. Make sure that the potatoes are not crowded or overlap. Fry the potatoes for about 2 minutes on each side turning them over once gently.
    Once the potato chips are lightly golden, remove them from the hot vegetable oil, and placed on clean paper towels to drain.
    Lightly salt the warm potato chips with kosher salt and serve immediately with hot sauce and lime wedges for garnish.

    The base number of servings for this recipe is 4

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