Thai Coconut Red Curry Potato Chips Recipe
- 5 tablespoons dried coconut flakes
- 5
- 2 teaspoons muscovado or dark brown sugar
- 1 teaspoon chili powder (see note)
- 1 teaspoon roughly chopped fresh lemongrass
- 1 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly grated lime zest from 1 lime
- 1 recipe
- (see note)
- Kosher salt and freshly ground black pepper
- In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.
- While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle coconut mixture all over. Season with salt and pepper. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.
coconut flakes, muscovado, chili powder, fresh lemongrass, powdered ginger, garlic, recipe, kosher salt
Taken from www.seriouseats.com/recipes/2015/01/thai-coconut-curry-potato-chips-recipe.html (may not work)