Thai Coconut Red Curry Potato Chips

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

1. Add the coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest to a high-power blender or electric spice grinder. Process until you have a fine powder.
2. As soon as the chips come out of the oil, place them in a large bowl lined with paper towels, working in batches if you need to. Shower the coconut seasoning over the hot chips, then add salt and pepper.
3. With clean hands, gently toss the chips until the coating is evenly distributed. Move them to a serving bowl. Once cooled, the chips may be kept in a zipper-lock bag or airtight container for up to 2 days.