Jalapeño Chips
These homemade jalapeño chips are crispy, spicy, and easy to make. A perfect crunchy snack with just the right amount of heat!
Equipment
- Baking Sheet
- Parchment Paper
- Sharp Knife or Mandoline
- Mixing Bowl
Ingredients
Main Ingredients
- 3-4 fresh jalapeño peppers, thinly sliced The star ingredient, adding heat and crispiness
- 2-3 medium potatoes, sliced (optional) Provides an extra crunch if desired
- 2 tbsp olive oil Helps achieve a crispy texture
- sea salt Enhances the flavor
Optional Seasonings
- garlic powder Adds a savory depth
- paprika Contributes a smoky taste and color
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Thinly slice the jalapeños (and potatoes, if using) into uniform rounds.
- In a mixing bowl, toss the slices with olive oil and any chosen seasonings until evenly coated.
- Lay the slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 15-20 minutes, flipping halfway through for even crispness.
- Remove from the oven once the edges turn golden and crisp.
- Sprinkle with sea salt while still warm. Let cool slightly before serving.
Notes
For extra crunch, allow the chips to cool completely before serving. Store in an airtight container for up to 2 days.