Crunchy Chili Caramelized Potato Chips

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