Curry Chinese 5-Spice Potato Chips – potato chips with the flavor of curry and heat of the Asian 5-spice.
I know. I’m falling seriously behind.
I can’t keep up with this baking and posting AND working every day!
Ok, not really working every day, but on those days that I do work, especially the past few, I’ve fallen seriously behind.
And I haven’t been going to bed until around midnight each night.
It caught up with me today after work. I had every intention of updating, posting pictures etc. and then my eyes got VERY. heavy.
Sitting there on the couch, put the laptop down next to me and before you know it I was asleep.
For four hours.
“Mom, what’s for dinner?”
“What? Hunh?” Darn, I wish I’d slept through it – was my first reaction, but I awoke just about dinner time.
Fortunately, the man of in my life said we’d order out.
Boy, do I love him.
Then comes the Oh-my-gosh-it’s-8:30-at-night-and-I-have-to-bake-something moment!
Yeah, I had nothing planned and didn’t want to go to the store because at that time of night, the closest one closes at 8 and the next closest one is 20 minutes away in either direction.
Nope, not gonna happen.
So, what do I have in my kitchen to work with and what can I create?
Yeah, so these Curry 5-Spice Potato Chips happened and they didn’t go over too well.
Ah well, you win some, you lose some.
This one – a loss.
But, I’ll give you the recipe if you want to try it out for yourself.
Curry 5-Spice Potato Chips
- 2 medium russet potatoes washed and dried
- 2 tablespoons olive oil
- 1 ½ teaspoons curry powder
- 1 teaspoon Chinese 5 Spice
- Preheat oven to 400 degrees F.
- Prepare two rimmed baking sheets by lightly spraying them with cooking spray.
- In a medium bowl, combine olive oil, curry and 5 spice. Mix until well combined.
- With a mandolin, slice potatoes into thin slices.
- Place into bowl and toss to completely and thoroughly coat.
- Arrange on prepared baking sheets in a single layer.
- Bake for about 30 minutes or until the chips start to lightly brown, rotating trays at the 15 minute mark to ensure even baking.
- Remove from pans and place on parchment paper to dry for 5 - 10 minutes.
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I rate everything I bake on a scale of 1-4 with 4 being the best and these Curry 5-Spice Potato Chips earned…hmmm…what shall we give them…. want to say one.
I’m not going any higher than that.
I won’t be making them again.
They were too spicy and I don’t think if lowering the amount of spice I used would make them any more palatable. I think it was the combination of spices that ultimately ruined it for me.
Maybe just one of those spices alone on the chips would be good, but definitely not both.
Oh well, c’est la vie, right?
I give you BIG baking hugs and muffins!!
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