Thai Coconut Red Curry Potato Chips Recipe
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Category
Snacks
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Cusine
Asian
What do you need?
How to make?
Ingredients
5 tablespoons dried coconut flakes
5 dried makrut lime leaves
2 teaspoons muscovado or dark brown sugar
1 teaspoon chili powder
1 teaspoon roughly chopped fresh lemongrass
1 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated lime zest from 1 lime
1 recipe Extra-Crunchy Potato Chips
Kosher salt and freshly ground black pepper
Directions
In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms. While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle coconut mixture all over. Season with salt and pepper. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.