Chipotle Potato Crisps (Edit recipe)

Our new CHIPOTLE POTATO CRISPS are the mid day snack you never knew you needed! Really, so easy and tasty you’ll be making them over and over again! Easy enough to make up for a quick little afternoon snack, an after school treat for the kiddos and a delightful side dish for most any fun, finger food, forward meal. Using the air fryer has these deliciously crisp potatoes ready in no time!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	51 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	40 g
Sodium:	871 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

Potato Crisps

2 Russet Potatoes, medium
1 Tbsp Avocado Oil
.5-1 tsp Sea Salt, fine
pinch Chipotle Powder
1 Tbsp Cilantro, finely chopped

Green Chili Dip

1 cup Mayonnaise, (sub Primal Kitchen vegan mayo for PB Whole30)
1 Tbsp Apple Cider Vinegar
4 oz Green Chilies, 1 can, drained
3 Lime, juiced
1.5 tsp Ground Cumin
.5 tsp Kosher Salt
.5 tsp Onion Powder
1/8 tsp Chipotle Powder
Cilantro, Handful, roughly chopped

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

AIR FRYER: prepare according to manufacturer’s directions.
OVEN: preheat to 415° and line a baking sheet with parchment paper.
Prepare dip by placing all ingredients, except cilantro in a medium sized mason jar or other thinner jar. Use an immersion blender and blend until creamy. Add cilantro and blitz for just a bit, leaving some pieces larger. Alternatively, place all ingredients in a blender and follow the same instructions. Set aside to prepare potato crisps.
Peel potatoes and slice on a mandolin approximately ⅛” thick – alternately, carefully cut with a knife as evenly as possible. Lay potato slices out on a paper towel to dry completely. Once dry, toss them into a small mixing bowl. Drizzle with the avocado oil, tossing to coat then sprinkle with ½ tsp salt and chipotle chili powder.
AIR FRYER: Lay potatoes in a single layer in your air fryer basket. Air fry at 415° for 10 minutes, flip and continue to air fry for an additional 3-4 minutes or until golden and crisp. Remove from the tray and put back into your mixing bowl and add an additional sprinkle of salt and chipotle chili powder if desired. You may need to repeat this process depending on your air fryer basket and how large it is.
OVEN: bake for 20 mins then flip and bake for an additional 8-10 minutes or until golden brown. Remove from the baking sheet and put back into your mixing bowl and add an additional sprinkle of salt and chipotle chili powder if desired.
Garnish with finely chopped cilantro and serve with dipping sauce. Store dipping sauce in refrigerator for up to 7-10 days and use as you would any kind of salad dressing!