{"id":166,"date":"2024-04-25T11:24:41","date_gmt":"2024-04-25T11:24:41","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=166"},"modified":"2025-02-28T21:57:28","modified_gmt":"2025-02-28T21:57:28","slug":"jalapeno-potato-chips","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/jalapeno-potato-chips\/","title":{"rendered":"Jalapeno Potato Chips"},"content":{"rendered":"<p><span style=\"font-size: xx-large;\">Ingredients<\/span><\/p>\n<p><em>Makes 1 bag of chips<\/em><\/p>\n<p>8 russet potatoes<br \/>\n2 quarts peanut oil<br \/>\n6 jalapenos<br \/>\n0.25 tsp cumin<br \/>\n0.25 tsp nutmeg<br \/>\n0.25 tsp onion powder<br \/>\n6 jalapeno peppers<br \/>\nkosher salt to taste<\/p>\n<p>&nbsp;<\/p>\n<h3>Procedure<\/h3>\n<p>Preheat oven to 300F.<\/p>\n<p>Slice peppers into 1\/8 inch pieces after removing stem.<\/p>\n<p>Lay on baking sheet and bake for 2 hours or until hard and crispy.<\/p>\n<p>Grind in a spice grinder until powder is formed.<\/p>\n<p>Mix with other spices and set aside.<\/p>\n<h5><span style=\"font-size: large;\">Chips<\/span><\/h5>\n<p>Wash and scrub surface of potatoes.<\/p>\n<p>Lightly skin potatoes.<\/p>\n<p>Use mandolin cutter to cut potatoes into uniform thickness, about 1\/16 in.<\/p>\n<p>Preheat oil to 375F degrees.<\/p>\n<p>Add potatoes a bit at a time as quick as possible.<\/p>\n<p>Stir and prevent sticking.<\/p>\n<p>Temperature should lower to about 240-250, maintain at that heat for about 5 min.<\/p>\n<p>Increase temperature to 280-300f degrees and cook for 5-10 min until finished.<\/p>\n<p>Dust with jalapeno powder and salt while fresh from the oil.<\/p>\n<p>Let stand for 5-10 min and serve.<\/p>\n<p>Enjoy!<\/p>\n\n\n<br>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-1024x576.jpg\" alt=\"\" class=\"wp-image-167\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240323_013210001-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Makes 1 bag of chips 8 russet potatoes 2 quarts peanut oil 6 jalapenos 0.25 tsp cumin 0.25 tsp nutmeg 0.25 tsp onion powder 6 jalapeno peppers kosher salt to taste &nbsp; Procedure Preheat oven to 300F. Slice peppers into 1\/8 inch pieces after removing stem. Lay on baking [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[34,35,9],"class_list":["post-166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-","tag-salty","tag-side","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=166"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":594,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/166\/revisions\/594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/167"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}