About Ketchup chips
Ketchup chips are a popular snack characterized by their tangy and savory flavor. They are made by coating crispy potato chips with a seasoning that tastes like ketchup. Ketchup chips offer a unique and enjoyable combination of the familiar ketchup taste with the satisfying crunch of potato chips. They are a beloved snack in certain regions, providing a flavorful and convenient option for chip enthusiasts.
Ingredients:
4 large potatoes
2 tablespoons tomato paste
1 tablespoon white vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Vegetable oil for frying
Instructions:
1. Peel the potatoes and slice them into thin, uniform chips. You can use a mandoline or a sharp knife to achieve even slices.
2. Rinse the sliced potatoes in cold water to remove excess starch. Pat them dry with a kitchen towel.
3. Heat vegetable oil in a deep fryer or large pot to around 350°F (175°C).
4. In a small bowl, combine tomato paste, white vinegar, granulated sugar, salt, paprika, and garlic powder. Stir well to create a smooth ketchup seasoning.
5. Carefully lower a handful of potato slices into the hot oil, making sure not to overcrowd the pot. Fry them for about 4-5 minutes or until golden and crispy. Repeat this process in batches until all the potato slices are fried.
6. Remove the fried chips from the oil and drain them on a paper towel-lined plate to absorb excess oil.
7. While the chips are still warm, sprinkle the ketchup seasoning over them. Toss the chips gently to evenly coat them with the seasoning.
8. Let the ketchup chips cool for a few minutes before serving. Enjoy them as a tasty snack or side dish.
Tips and notes:
1. Potato selection: Choose large potatoes with a high starch content, such as Russet or Yukon Gold, for the best results. They will yield crispy chips with a fluffy interior.
2. Slicing the potatoes: It’s important to slice the potatoes into thin, uniform chips. Using a mandoline or a sharp knife will help you achieve consistent thickness. Thicker slices may take longer to fry and may not become as crispy.
3. Removing excess starch: Rinsing the sliced potatoes in cold water helps remove excess starch, which can prevent the chips from sticking together during frying and result in crispier chips.
4. Oil temperature: Maintain the oil temperature at around 350°F (175°C). Too low of a temperature will result in greasy chips, while too high of a temperature may burn them.
5. Frying in batches: Avoid overcrowding the pot or fryer to ensure the chips cook evenly. Fry them in small batches, allowing enough space for the chips to float freely in the oil.
6. Seasoning application: Sprinkle the ketchup seasoning onto the chips while they are still warm. This allows the seasoning to adhere better to the chips. Toss them gently to ensure an even distribution of flavor.
7. Cooling and storage: Let the ketchup chips cool completely before serving to achieve maximum crispiness. Store any leftovers in an airtight container to maintain their texture, but note that they are best enjoyed fresh.
8. Experiment with seasoning: Feel free to customize the seasoning according to your taste preferences. You can add a pinch of cayenne pepper for a spicy kick or incorporate other herbs and spices to enhance the flavor.
9. Dip options: Ketchup chips are delicious on their own, but you can also pair them with dips like sour cream, ranch dressing, or even more ketchup for an extra burst of flavor.
Nutrition Info
Calories: 200 kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.6mg
