SPICY CHIPS
Provided by Food Network Kitchen
Time 10m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.
SPICY POTATO CHIPS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving.
TANGY TORTILLA CHIPS RECIPE BY TASTY
Here's what you need: corn tortillas, olive oil, McCormick® Tangy Spice Blend, kosher salt
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
- Lightly brush the tortillas all over with olive oil. Sprinkle ¼ teaspoon of tangy spice blend evenly over each tortilla and season lightly with salt. Flip and repeat on the other sides.
- Stack 4 tortillas on top of one another and cut into 6 equal triangles. Repeat with the remaining tortillas.
- Spread the tortilla triangles in a single layer on the prepared baking sheets.
- Bake the tortillas for 20-25 minutes, rotating halfway through, until golden brown and crispy. Remove from the oven and let cool. The chips will continue to crisp as they cool.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, Sugar 0 grams
SPICY SWEET POTATO CHIPS
These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries.
Provided by JENNYWRITES
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
- Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 50.2 g, Fat 4.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 125.6 mg, Sugar 13.5 g
VEGETABLE PEEL CHIPS RECIPE BY TASTY
Have a pile of vegetable peels and don't want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips-it's that easy. The crisp, crunchy peels make a great snack or salad topper.
Provided by Katie Aubin
Categories Snacks
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss together the vegetable peels, olive oil, and salt.
- Spread the peels in an even layer on a baking sheet.
- Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
- In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
- The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
SPICY RIBBON POTATO CHIPS
You won't settle for store-bought chips again after munching these crispy deep-fried snacks. Seasoned with chili powder and cayenne pepper, the zippy paper-thin chips are surefire crowd-pleasers. -Sue Murphy, Greenwood, Michigan
Provided by Taste of Home
Categories Side Dishes Snacks
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes lengthwise into very thin strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry. , In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 184 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1423mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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