Homemade Chili Potato Chips with Sesame Avocado Salsa

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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Homemade Chili Potato Chips:

2 russet potatoes, sliced 1/8 inch thick on a mandoline or by hand with a sharp knife

Olive oil, for brushing

Kosher salt and freshly ground black pepper 

1 1/2 teaspoons chili powder 

Sesame Avocado Salsa:

4 teaspoons soy sauce

1 tablespoon toasted sesame oil 

1 teaspoon grated fresh ginger 

Juice of 1 lime 

Sriracha or other hot sauce, as desired 

4 avocados, chopped 

1/2 bunch fresh cilantro, chopped 

Toasted sesame seeds, for topping 


Special equipment:
a mandoline, optional
  1. For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
  2. Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
  3. For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again…). Top with the chopped cilantro and toasted sesame seeds.
  4. When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.
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