Tingly Sichuan Pepper Potato Chips
Potato chips, the ultimate crowd-pleasing snack, get a tingly twist courtesy of vibrant Sichuan peppers. This recipe comes to us from Sichuan pepper importer 50Hertz. The potato slices are baked rather than deep-fried, keeping the entire process simple and mess-free. Feel free to adjust the seasonings to your taste.
Ingredients
- 2 large Russet potatoes
- 2 tablespoons 50Hertz Red Sichuan Pepper Oil
- 1/4-1/2 teaspoon salt
- 1/2 teaspoon 50Hertz Red Sichuan pepper, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
Instructions
Preheat oven to 400F. Meanwhile, line a baking sheet with parchment paper.
Slice the potatoes into thin, even slices. Use a mandolin if you have one.
In a large bowl, combine the Sichuan pepper oil, salt, crushed Sichuan peppers, garlic powder, onion powder and paprika (if using). Mix well.
Add the potato slices to the bowl and toss with the oil and spice mixture until they are evenly coated.
Arrange the coated potato slices in a single layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the potato chips are golden brown and crispy. Be careful not to let them burn.
Once the potato chips are golden brown, remove the baking sheet from the oven and let them cool for a few minutes. Serve and enjoy!