Fried Potato Chips With Lime And Chili Recipes

POTATO CHIP FRIED CHICKEN WING WITH CHILI-LIME AIOLI

Steps:

• For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
• For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
• Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
• Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
• Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
• Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
• Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
• Serve piping hot, with aioli on the side.

FRIED CHILI-LIME PLANTAINS

Steps:

• Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.

BAKED CHILI LIME CHIPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
• In small bowl, stir together lime juice, honey and chili powder.
• Spray top of each tortilla with cooking spray; brush lime mixture on each. Cut each tortilla into quarters; place in single layer on paper-lined cookie sheet. Sprinkle with salt.
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Store in airtight container.

CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
• In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
• Preheat the air fryer to 390˚F (200°F) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
• Serve the pasta chips with guacamole for dipping.
• Enjoy!

COUNTRY FRIED POTATOES WITH HATCH CHILES

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

ROASTED POTATO SLICES WITH LIME AND CHILI

Steps:

• Preheat oven to 450°F.
• Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4-inch-thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden.
• In a bowl stir together mayonnaise, lime juice, and chili powder. Add warm potatoes and combine well.

FRIED POTATO CHIPS WITH LIME AND CHILI

Steps:

• Peel and thinly slice the potatoes with a mandoline or in a food processor, using the thin slicing blade. In a deep fryer, wok, or large heavy pot, pour oil to a depth of about 4 inches, and heat over medium-high heat until the surface of the oil shimmers, and a few drops of water sizzle when flicked into the oil. Fry the sliced potatoes in batches until crisp and golden brown. Drain on paper towels. Sprinkle with salt and chili powder. Squeeze on lime juice. Serve warm on sturdy paper plates or heavy brown paper or in small brown paper bags. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.