Spice up traditional potato chips with this recipe, which features fresh chili paste for an added kick.
5 oz. U.S. dehydrated sliced potatoes
Oil for frying
3 tbsp. sugar
1 ½ tbsp. fresh chili paste
1 tsp. salt
1. Deep-fry potatoes for about 20 seconds or until crispy. Drain on paper towels.
2. Heat wok or large pan, add sugar and cook until melted and lightly caramelized.
3. Add chili paste and mix well.
4. Add potatoes and toss well to coat. Sprinkle with salt and serve immediately.
Recipe by United States Potato Board