Fiery Potato Chips Recipe
Fiery Potato Chips Recipe photo by Taste of Home
Next Recipe

Fiery Potato Chips Recipe

Be the first to add a review
Publisher Photo
Seasoned with chili powder and cayenne pepper, these paper-thin chips are surefire crowd-pleasers.
TOTAL TIME: Prep: 15 min. + soaking Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + soaking Cook: 5 min./batch
MAKES: 6 servings


  • 4 medium unpeeled potatoes
  • 4 teaspoons salt, divided
  • 4 cups ice water
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley flakes
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Oil for deep-fat frying


  1. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin lengthwise strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes; drain.
  2. Place potatoes on paper towels and pat dry. In a small bowl, combine the chili powder, garlic salt, parsley, cayenne and remaining salt; set aside.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 2-3 minutes or until deep golden brown, stirring frequently.
  4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with reserved seasoning mixture. Store in an airtight container. Yield: 10 cups.
Originally published as Serpent Tongue Potatoes in Taste of Home's Halloween Annual 2006, p22

Reviews for Fiery Potato Chips

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image