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Purple Potato Chips with Aji Amarillo Dust
Crispy, thinly sliced purple potato chips seasoned with a vibrant and flavorful homemade Aji Amarillo spice blend. A colorful and addictive snack!
Prep Time
15 minutes
Total Time
45 minutes
Calories
450 kcal
Difficulty
Easy
Equipment
5 items
Cost
£1.72/serving
Ingredients
Servings
4
1lbPurple Potatoes(Choose potatoes of similar size for even cooking.)
£1.50
4cupsVegetable Oil(For frying)
£3.00
1tbspAji Amarillo Pepper Powder(See recipe for homemade blend below. Can substitute with store-bought.)
£1.75
1tspSmoked Paprika
£0.20
1tspGarlic Powder
£0.15
1tspOnion Powder
£0.12
0.5tspGround Cumin
£0.08
0.3tspCayenne Pepper(Adjust to taste for desired heat.)
£0.05
1tspSalt(Or to taste)
£0.01
Total Cost
£6.86
£1.72 per serving
Instructions
- 1.Wash and thoroughly dry the purple potatoes. Use a mandoline or a very sharp knife to slice the potatoes as thinly as possible (about 1/16 inch thick).
- 2.Place the sliced potatoes in a large bowl filled with cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This will help them crisp up better.
- 3.While the potatoes are soaking, prepare the Aji Amarillo spice blend. In a small bowl, combine the Aji Amarillo pepper powder, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, and salt. Mix well.
- 4.Drain the potato slices and pat them completely dry with paper towels. It's crucial to remove as much moisture as possible.
- 5.Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.
- 6.Working in batches, carefully add the potato slices to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chips. Fry for 2-3 minutes per batch, or until the chips are golden brown and crispy.
- 7.Remove the chips from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
- 8.While the chips are still warm, sprinkle them generously with the Aji Amarillo spice blend. Toss to coat evenly.
- 9.Serve the purple potato chips immediately and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (142g)
450 kcal / 1883 kJ
Carbs
45g
17% of RDA
Fat
30g
43% of RDA
Protein
5g
10% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
2 g
2% of RDA
Sodium
600 mg
26% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
Soaking the potato slices is key to getting crispy chips.
Make sure the potatoes are completely dry before frying to avoid splattering oil.
Fry the chips in batches to maintain the oil temperature.
Adjust the Aji Amarillo spice blend to your liking. You can add more or less cayenne pepper for heat.
Cooking Equipment
Mandoline or sharp knife
Large bowl
Large pot or deep fryer
Slotted spoon or spider
Paper towels
Wine Pairings
No wine pairing suggestions available for this recipe.
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