Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Crunchy Chili Caramelized Potato Chips
YIELD: 4 TO 6 SERVINGS
March 1, 2012
1 Min Read
5 oz. dehydrated sliced potatoes
oil, for deep frying
3 Tbsps. sugar
1 ½ Tbsps. fresh chili paste
1 tsp. salt
Quickly deep fry the dehydrated sliced potatoes in oil, for about 20 seconds or until crispy. Remove from heat and drain on paper towels.
Heat a wok or large pan and melt sugar. Cook until light brown, to caramelize.
Add chili paste to the caramelized sugar and toss well.
Add the crispy potato slices to the mixture and toss well to coat. Sprinkle with salt and serve immediately.
Photo and recipe: U.S. Potato Board
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
