Sweet Chili Chips Recipes

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SWEET CHILI CHIPS



Sweet Chili Chips image

The best use of Lay's chips every discovered. Mix Mae ploy sweet chili sauce with Lay's chips and you get Sweet Chili Chips that are sure to be the best thing you serve during gameday.

Provided by Paul

Categories     Snack

Number Of Ingredients 3

1 13oz Lays chips bag
1/2 cup Mae ploy sweet chili sauce
4 tbsp Vegetable oil

Steps:

  • Get Ingredients

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE



Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce image

a deep-frying thermometer, optional

Provided by Eddie Jackson

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup mayonnaise
1/4 cup buttermilk, shaken
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 scallions, finely chopped
1 tablespoon sriracha
1/2 teaspoon sugar
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips
3 large eggs
1 tablespoon sriracha
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
Vegetable oil, for frying
Crudites, such as celery, peppers and endive, for serving

Steps:

  • For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
  • For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
  • Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
  • Sprinkle the chicken strips with some salt and pepper.
  • Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
  • Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
  • Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

SWEET POTATO CHIPS DUSTED WITH CHILI POWDER



Sweet Potato Chips Dusted with Chili Powder image

Provided by Tyler Florence

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

2 large sweet potatoes
2 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for deep-frying
Blue Cheese and Chive Dip, recipe follows
1 cup sour cream
1 cup mayonnaise, store-bought
1 teaspoon fresh lemon juice
1 cup crumbled blue cheese
1 1/2 tablespoons honey
1/2 bunch finely chopped chives, plus extra for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.
  • Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.
  • Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve as an appetizer with Blue Cheese and Chives dip.
  • Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato chips.

CHILI CHIPS



Chili Chips image

Use as little or as much chilli powder as you little. These are really cheap to make and are great as a snack or side dish

Provided by Young cook ellie

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

4 large potatoes
4 -6 tablespoons olive oil
1/2 teaspoon salt
1 -2 teaspoon chili powder

Steps:

  • Heat the oven to 220c, 425f, gas mark 7.
  • Wash the potatoes and pat dry.
  • Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
  • Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.

Nutrition Facts : Calories 405.5, Fat 13.9, SaturatedFat 2, Sodium 319.7, Carbohydrate 64.8, Fiber 8.3, Sugar 2.9, Protein 7.5

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