Tri-Colored Potato Chips

Yields One Bowl Of Chips

Infused Oil:

750 ml Olive Oil

2 Habanero Peppers

1 Orange


24 oz Tri-Colored Potatoes

1 Med Sweet Potato

1 Lemon

1/2 Bunch Scallions (optional)

Pink Sea Salt

Tri-Colored Peppercorns

Click HERE for printable version

Ok, the chips out of the bag! There are indeed four types of potatoes in this recipe, but considering two of them produce the same color technically it is still a tri-colored potato chip recipe....

Let's begin with infusing our oil. Take your habaneros and cut them into thirds. Put them into a sauce pan, that's right seeds and all, and add in the zest of one orange. Let simmer on the lowest heat setting for 30 minutes. Pour oil through a fine mesh strainer and discard peppers and zest (unless of course you want to eat the zesty oil covered peppers causing your mouth to be on fire. No judgment here....)

Meanwhile, grab those 'taters!​

Thinly slice them into a bowl filled with cold water. After all the potatoes are sliced, drain the water and rinse them, again, thoroughly. Let them sit back and relax in cold water for at least 30 minutes before frying. I know, these ‘tates are high maintenance but I promise, it's worth it. Added Bonus: Your hands are now REALLY clean!

Now you are ready to fry up those colorful little beauties. Pour your oil back into your sauce pan and turn your burner up to high heat. Fry them in small batches until they are light brown in color. You can even pull a chip out and feel the texture, preferably with some kind of spatula and not straight hand to the is very painful, nevertheless they should feel crispy to the touch!

Once fried, put each batch onto a paper towel to help absorb the excess oil. While your next batch is cooking, and your last batch is still hot, sprinkle on your salt and pepper then top with lemon zest. Do this for each batch, assuring that every chip is seasoned properly. Put them onto a plate, or bowl, sprinkle on salt and pepper, and top with any remaining lemon zest. I also like to add scallions onto my chips for a little bit of extra flavor, but that's just me. If you have a hot date tonight, forgo the scallion, and delight in your chips without having the dreaded date night onion breath!

That said, I am off to brush my teeth, as it is date night for me and my hubs, and we are off to see one of our favortie musicians on the planet, Eric Hutchinson! - Till next time foodies!