making spicy nacho chips 😳🤯

Ingredients

• 4 pieces Jalapeño Peppers (seeded and finely chopped; juice reserved)
• 3 pieces Potatoes (medium russet potatoes, washed and peeled)
• 2 tablespoons Olive Oil (extra virgin, for coating)
• 1 teaspoon Salt (sea salt)
• 7 drops Blue Food Coloring (gel or liquid food coloring)
• 2 tablespoons Water (optional, to thin coloring if needed)

Instructions

1. Prepare Jalapeño Peppers

   Wash, dry, and finely chop 4 jalapeño peppers, removing seeds if you prefer less heat. Collect the released juice in a small bowl.

   Time: PT5M

2. Slice Potatoes Thinly

   Peel the 3 potatoes and slice them into 1/8‑inch (3 mm) rounds using a mandoline or a very sharp knife.

   Time: PT10M

3. Season and Add Blue Coloring

   In a large mixing bowl, toss the potato slices with 2 Tbsp olive oil, 1 tsp salt, the reserved jalapeño juice, and 7 drops of blue food coloring. Mix until every slice is lightly coated.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Spread the seasoned slices in a single layer, making sure they do not overlap.

   Time: PT3M

5. Bake the Chips

   Preheat the oven to 200°C (400°F). Bake the chips for 15 minutes, then flip them and bake an additional 10 minutes until they are crisp and have a golden‑blue hue.

   Time: PT25M

   Temperature: 200°C

6. Cool and Store

   Remove the chips from the oven, transfer them to a wire rack and let cool for 5 minutes. Once completely cool, store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

7g

Fiber

2g