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. You know the kind where you all sit around, watch a game and eat all the snacks! Who needs the bagged variety when you can make these instead? Ok, ok..it doesn’t have to be for a sporting event, but you get my drift right?
Using the air fryer has these deliciously crisp potatoes ready in no time! I’m wondering how I ever functioned without an air fryer. I’ve had my CUISINART ARY FRYER for almost three years and I even bought a spare one so I don’t have to go without one! I absolutely LOVE it!
Ok, back to these CHIPOTLE POTATO CRISPS! If you’re going to make them for a crowd, for sure double the recipe and bake them in the oven. You don’t want folks hanging around the air fryer as batches finish up! Save the air fryer for those personal afternoon snack attacks.
The inspiration for this recipe was from our trip to Spokane last year. It was during the incredibly horrible heat wave they were having btw! Wow, so hot! We had traveled up there so Makenna could see a specialist for her endometriosis. We found a highly rated pizza place to eat and they had some tasty potato crisps as appetizers. They tasted great, but sadly made us all a bit sick later that night. So, I knew I could recreate something even better!
Some of our other Whole30 recipes:
chipotle potato crispsCourse: SidesCuisine: AmericanDifficulty: Easy
- potato crisps
2 medium sized russet potatoes
1 tbsp avocado oil
½-1 tsp fine sea salt
Pinch of chipotle chili powder
1 tbsp finely chopped cilantro
- green chili dip
1 cup mayonnaise (sub Primal Kitchen vegan mayo for PB Whole30)
1 tbsp apple cider vinegar
1 4oz can green chilis, drained
Juice of 3 limes
1 ½ tsp cumin
½ tsp kosher salt
½ tsp onion powder
⅛ tsp chipotle chili powder
Handful of cilantro, roughly chopped
- 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!