Baked Potato Chips With Chili Lime Dipping Sauce
If you’re looking for some thing to eat that’s crispy, creamy, salty, spicy and tart, search no more! That’s what these little, golden crisps are, when paired with this chili lime dipping sauce. I’ve probably fried food less than 10 times in my life. It’s just that it’s messy and I never know what to do with all the oil when I’m done with it. I only fry if it is absolutely vital to what I’m cooking. And honestly, if it calls for frying I usually try to do it a different way or I just skip it all together. That’s why baking chips is so great. Believe me, you’ll never know the difference between a baked or fried chip, so why bother with all the mess? Give these Baked Potato Chips with Chili Lime Dipping Sauce a try.
These chips are great for kids, they’ll love ’em, but I don’t have any of those. So, these chips are really great for cocktails. Yes, cocktails, I have lots of cocktails (with friends, of course!). So, go ahead and try these with your kids, or with your cocktails. This is how I did it!
An Ode To My Mandolin – My Friendemy
I don’t know what I’d do without a mandolin. If you don’t know what a mandolin is, it’s a small, manual appliance that makes slicing anything easy and most importantly, consistent. If you have one, there are endless things you can make with it. My latest mandolin was gifted to me by a friend. I won’t name him, but I know he’s reading this now! I’m serious, he cut himself terribly on his first go with it. Now, I’m ashamed to say that I was stunned he’d let that happen, and then I did it too! And I always felt I was fairly well experienced with these things! So, if you go slow and careful while using this tool, it’s the greatest, but never get careless, because it will cut you bad!
I sliced potatoes in the mandolin to 1/16 and 1/8 to see what worked best. If you’re not going to use the mandolin, try to get the potatoes sliced as thin and as evenly as possible. If you’re using a mandolin, put it on the width you prefer. 1/16 cooks up super fast, but there’s a greater chance of overcooking the potatoes, so I suggest the 1/8 and will continue with instructions to that width.
One Potato, Two Potato, Three Potato, More….Baked Potato Chips
Slice about one potato per serving, or less if this is for a light appetizer. I used unpeeled, russet potatoes. Put all the slices into a large bowl and add 1 teaspoons of olive or vegetable oil for each potato you’ve sliced. Sprinkle with kosher salt and a bit of chili powder, about 1/4 teaspoon per potato. Toss to coat evenly, using your clean hands. Spread the potatoes evenly on a baking sheet, that you’ve sprayed with cooking spray. That’s right, even though the potatoes are coated in olive oil, they may still stick to the baking pan if you’ve not sprayed the pan. My pans were filled with about 1 potato, so you’ll probably have to cook these in shifts, like cookies.
Preheat your oven to 400 degrees. Bake for 10 minutes per side. Check the potatoes at about 7 minutes, to make sure they are not getting too brown. After 10 minutes, remove from the oven and turn them over. Continue to cook another 10 minutes, but start checking at 5 minutes. They are done when the are brown around the edges and just a little underdone in the very center. If you let them cook too long and they become completely brown, they will taste bitter. Let the potato chips cool and they will continue to crisp up.
Without A Dip, Can Be No Chip
In a small bowl, mix 1/4 cup sour cream or plain Greek yogurt, with 1/4 cup mayonnaise. Add 1 teaspoon of cumin and 1 1/2 teaspoon of chili powder, 1/2 teaspoon salt, zest and the juice of 1 lime, mix it up and adjust spices to taste. Optional, add one small jalapeno pepper, minced. If you keep the seeds in, the sauce will be hotter, it’s up to you. An easy alternative, combine the sour cream and the mayo and add 2 teaspoons sriracha sauce and the zest and juice of one lime and the minced jalapeno for a sriracha dipping sauce. That’ll spice things up!
Potato Chips, Baked with Chili Lime Dipping Sauce
Ingredients
For the Chips
- 4 medium russet potatoes, washed
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
For the Chili Lime Dipping Sauce
- 1/4 cup mayonnaise
- 1/4 sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 small jalapeno pepper diced (seeds are optional)
- zest and juice from 1 lime
Instructions
For the Chips
- Preheat oven 400 degrees
- Using a mandolin set at 1/8 inches, slice potatoes. Put all the potato slices into a large bowl and toss with olive oil and salt and chili powder to coat evenly.
- Spray baking pans with non stick spray. Lay potatoes on tray, not to overlap.
- Bake 10 minutes, then turn and continue to cook another 10 minutes. Chips are done when they are brown around the edges, but still slightly uncooked in the center.
For the Sauce
- In a small bowl, combine all the ingredients and mix well.
