I’ve made these Baked Sriracha Potato Chips several days in a row now. Oh yes, I like to test my recipes a few times before posting them, but I think this time it’s because these are a little bit addictive. They’re both crispy and spicy, two of my favorite qualities in a snack.
I haven’t always been a fan of spicy food. Mostly because I didn’t grow up eating it. Back in the day, I used to think Tombstone cheese pizza was spicy. (Yes, really.) Indian and Thai food were not on my radar and any dish involving jalapenos was unthinkable to me.
For this, I blame my mom. She never made us anything spicy because she didn’t like spicy food herself. My brothers and I still like to laugh about the time we went to Chili’s and our mom got upset about the food being spicy. I was in high school at the time, when every embarrassment seems so epic and horrific, and I remember wishing so desperately that I could disappear as she complained (loudly!) to the waiter that her chicken quesadillas were spicy. And then–and then!–she asked to speak with the manager.
Because the chicken quesadillas were spicy.
At a restaurant with a chili pepper in its logo.
(My mom is going to be so mad that I’m writing about this.)
When I began dating my husband, that’s when I started sneaking little bites of the spicy food he ordered. And soon, those little bites turned into bigger bites and then I was ordering spicy dishes for myself. I still don’t like things that are too spicy, but as long as the dominant flavor isn’t “searing pain”, we’re good.
With sriracha, I’ve found that a little bit goes a long way. I think a single teaspoon is just perfect in these baked sriracha potato chips. It gives them a kick without it being unpleasant. It’s a slow heat that creeps up on you–at first, you think, “This needs more sriracha.” And then, “Oh, hi sriracha. There you are!” Of course, if you like things super spicy, you might want to up this to a teaspoon and a half or even two. But don’t say I didn’t warn you. Because this isn’t Chili’s and there’s no manager for you to complain to.
These spicy homemade sriracha potato chips are absolutely addictive!
Ingredients
- cooking spray or oil mister
- 1 tbsp. peanut oil (canola or vegetable oil would work too)
- 1 tsp. sriracha
- 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
- salt to taste
Instructions
- Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
- Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil--be persistent!
- Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes--baking time depends on oven temperature and thickness of slices. It's really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They'll be done when the edges begin to brown--some parts may still be a little bit soft, but that's to be expected with baked potato chips. Serve right away--homemade potato chips don't store well.
Notes
For crispier chips, soak your potatoes first. After you've sliced the potatoes, put them in a bowl and cover them with ice cold water. Let them sit for about an hour or two, then drain and rinse the potato slices. Line them on paper towels and dry thoroughly. This removes some of the starch from the potatoes. I tried making these Baked Sriracha Potato Chips with the soaking step and without; they are delicious either way you make them, but soaking the potatoes first definitely resulted in a crispier chip.
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OH MY! This look amazing! What did you use to slice your potatoes so thinly? I was thinking about using my food processor with the slicer attachment.
I love spicy food and sriracha so this is right up my alley!
Thank you!
I used a mandoline slicer–I just added it to the instructions, so thanks for pointing that out!
I think a food processor slicer would work too.
Count me in! I love Sriracha, those chips look fantastic!
Thank you!
I can’t wait to try these! Hubz will love them. I actually grew up on spicy foods–Tex Mex. Rotel tomatoes. Jalapeno cornbread. Yummmm.
I love those things now, but it took me so long to acquire that taste for spicy foods!
I am a big fan of Sriracha sauce so I might just have to try your recipe.
If you like sriracha, you will love these chips!
Oh my these look divine! I can’t wait to make them. I don’t have a mandoline slicer but hopefully a really sharp knife will do the trick. I never knew soaking your potatoes would make a crispier chip. Thanks for the wonderful recipe. I love your blog, it’s gorgeous.
If you have a sharp knife and a steady hand, that works too.
After I posted my last potato chip recipe (which called for paper-thin slices!), I got feedback from readers saying they had trouble getting the slices right without a mandoline, so I did them a little thicker this time.
I love these. Seriously, I will be making them. Soon. And I LOL’d at your Chili’s story.
And I’m making your Stout & Sriracha Barbecue Sauce soon too. I almost made it yesterday, in fact, but was feeling too lazy to cook. But soon!
Oh goodness, completely in love with these!
Thank you! I kind of am too.
I need to buy one of those slicers just so I can make these. I LOVE spicy! I know what you mean about how you grew up too. My mom was the blandest cook in the world, still is!
I think that’s just how Midwesterners cook!
These look amazing! Must make these stat! I can readily admit that I am one of those people who find it too difficult to heed warning when it comes to spicy foods. I always think it needs to be even spicier. Then my taste buds go numb and my mouth is on fire for hours. Sigh…
Ha! I always do that too. Mostly because sometimes spiciness creeps up on you–I’ll taste something and add more, but then when I actually sit down to eat it, I realize that I made a terrible, terrible mistake.
I’m so weak, I just can not do spicy. Ground pepper is even too much for me. Anything in a chip can’t be bad, though, right?
I used to not be able to do ground pepper either!
Okay I’m really laughing out loud because I hate the Tombstone pizzas because the sauce is crazy spicy.
THANK YOU! My husband always gave me so much grief over thinking Tombstone pizza was spicy. “You’re imagining things because that is not spicy!” I’m glad I’m not alone.
Holy Deliciousness. These look so good. I’m going to try to get my husband to make these – I just bought HIM a mandoline!
My husband is in charge of our mandoline too. Because if I used it, I would definitely slice off a finger.
Ooooh, delicious idea! I was raised with spicy food and I usually like it, but not too too spicy. My hubby is pretty sensitive to it, but that’s OK… more spicy stuff for me
I agree .. I like spicy food but what’s the point of eating something that just burns all your tastebuds off? These look great, and I love your tip for making crispier potatoes!
Exactly! I like to be able to taste other flavors in sauces and foods and when the spiciness dominates, it’s not pleasant!
YUM!! Totally going to try the baked chips. I’m a chip-aholic and would love a delicious healthy option!
They are definitely healthier than the fried ones!
Okay I need to make this like tomorrow!! These look awesome!!
Mmmm I love homemade chips — those look delicious!!
You had me at sriracha! I’m kinda going the opposite of you. I used to be able to eat super hot suicide sauce with no problem but the older I get the more sensitive I am. I still like spice but not burn-your-face-off hot!
That’s funny! But yeah, I’ve never gotten the appeal of the super spicy hot sauces and things like that. I feel like extreme spiciness kills all the nuances of flavor.
I have never made my own chips before – I think it’s about time I started!
They are so good when you make them yourself–I love them hot out of the oven!
Your story about your mom is cracking me up! I think parents (mine included) tend to decide their kids won’t like something, or that spicy food isn’t appropriate for kids. My toddler niece eats spicy food without a blink while her mother and I run for water. I love the idea of using sriracha in potato chips, and just where did you get that really cute chip bag??
I know I’m going to be feeding our kids spicy foods as soon as they can eat!
I don’t want them to be picky eaters like I was (or am–ha). And I bought those bags from Sweet Lulu. Take out your credit card and be prepared to spend a lot. 
Holy cow… that place is both everything I’ve been looking for and avoiding! Cute milk jugs!! But at $20 to $30 apiece?
I know! I wanted those, but I ended up getting the plastic one instead thinking it would be a cheaper substitute. Bad idea–it doesn’t look the same at all.
I’ve never had sriracha but I do love spicy (esp potato chips!). I love that you just HAD to make them several times
If you like spicy food, you need to buy a bottle of sriracha! So good. It’s kind of like tabasco sauce in that you can put it on anything.
Now that is funny!
I bet I’d love these chips too and I love that the recipe is easy to follow.
Thanks
It really doesn’t get much easier than making baked potato chips–that’s why I love them!
Just discovered your site thru Healthy Aperture. LOVE this recipe…because I LOVE siracha. My mom didn’t cook spicy either. We grew up in Montana. But now I live in Chicago and can’t get enough spice – especially in summer when a hot mouth makes the rest of you seem cooker. (: Great site and gorgeous photos. I’m still trying to get the photo thing down!
Thank you! And I always wondered why spicy food is more popular in hotter regions of the world–maybe you are onto something there!
I have never tried to make potato chips, sounds like fun!
My husband eats Sriracha on EVERYTHING….and he gave up fried potato chips a few years ago. When I tell him about this recipe he is going to think I totally rock! Thank you!
Ooh, well then you really have to make these!