Seasoned Potato Crisps

We know it's not just us that craves potato chips. Check this recipe out by Kim Ragosta and find her on Instagram @littlehouseintheforest.


4 white potatoes, sliced super thin (with knife or mandoline)

Vegetable oil

Ocean State Pepper Co. Bayou Phantom and Vampire Repellent 



Bring 2 inches of vegetable oil to high heat (about 360 F if you have a candy thermometer) in a deep cast iron skillet or dutch oven. Add half the potatoes to oil and fry until golden brown on both sides. Stir potatoes and flip around as needed. When golden brown use a slotted spoon to put potato crisps onto a paper towel covered cooling rack. Sprinkle both Bayou Phantom and Vampire Repellent on crisps. Be sure to hit both sides! Serve immediately!

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