Inspired by the flavors of a spicy red Thai coconut curry, these homemade potato chips are flavored with a fragrant mix of coconut, chili power, lemongrass, makrut lime leaves, garlic, and ginger. A little sugar rounds out the assertive flavors into an absorbing little package.
Note: Dried chili powder can have different levels of heat depending on the type; you may have to adjust, adding more or less than the recipe calls for, to get the heat level right. It's important that the chips are seasoned and flavored as soon as they come out of the oil, while they're still hot and glistening.
- 5 tablespoons dried coconut flakes
- 5 dried makrut lime leaves
- 2 teaspoons muscovado or dark brown sugar
- 1 teaspoon chili powder (see note)
- 1 teaspoon roughly chopped fresh lemongrass
- 1 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly grated lime zest from 1 lime
- 1 recipe Extra-Crunchy Potato Chips (see note)
- Kosher salt and freshly ground black pepper
In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.
While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle coconut mixture all over. Season with salt and pepper. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.
mandoline slicer, electric spice grinder or high-power blender