Hot Spicy Ribbon Chips Recipes

SPICY RIBBON POTATO CHIPS

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.

SPICY POTATO CHIPS

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.

SPICY CHIPS

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 PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!

SPICY CHICKEN AND CHIPS

Steps:

• Peal the potatoes, and slice them into chips (like fat fries to Americans).
• Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
• In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
• Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
• In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
• Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
• 5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
• For kids - don't put spice on the chips and use less of the spice paste in the chicken.

SPICY CHINESE STYLE CHIPS

Steps:

• Fry the chips in a deep fat fryer/use the oven. Frozen chips is best as they don't go as soggy as home made chips would in this.
• Heat equal amounts of soya sauce, rice vinegar and sesame oil on the pan/wok
• Add in the chopped onions, garlic and chilles and saute untill golden.
• Throw in the chips and cover in the chilli and garlic sause. Fry until sause has cooked into the chips.
• Cover in chinese five spice, salt , suger and paprika. The more paprika the hotter the chips will be.
• Cook until the chips and well fryed on the pan. Remove and serve.

HOT & SPICY RIBBON CHIPS

Steps:

• With a vegetable peeler, peel thin strips of potatoes lengthwise to make ribbons, or with a knife, cut potatoes into very thin lengthwise slices. Place in 1-quart ice water mixed with 1 tablespoon salt. Heat oil in a deep-fat fryer or heavy pan to 365°. Combine chili powder, remaining 1 teaspoon salt, garlic salt, and cayenne pepper; set aside. Drain potatoes and pat dry with paper towels. Fry potatoes in batches until golden and crisp; remove to paper towels. Season with chili mixture

SPICY TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.
• Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.

WARM TORTILLA CHIPS WITH SPICY CHEESE DIP

Steps:

• Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
• Preheat oven to 350°F.
• Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
• Serve chips with dip.

SPICY OVEN BAKED CHIPS

Steps:

• Pre-heat the oven to 200 C.
• Cut the potatos into even size chips, there is no need to peel the potatoes this adds to the taste however if you want really chunky chips it is best to par-boil them for a few minuites before they go in the oven.
• Spray a baking tray with the oil and sprinkle with salt pepper, garilc powder and paprika. Put the chips onto the seasoned tray and spray with oil 7 or 8 times. Cover with more pepper, salt paprika and the garlic powder.
• Bake in the oven for 40-50 minutes, depending on their size and how cripsy you like them, turn the chips once half way through.
• Serve immediately with whatever you fancy!