Even the laziest person will get into the kitchen for this tingly crunchy homemade snack! One of the reasons I prefer this recipe is because of how I can keep it simple with an oven and not have to deal with the clean up of a deep fryer.
- 2 large russet potatoes
- 2 tablespoons red Sichuan pepper oil*
- 1/4-1/2 teaspoon salt*
- 1/2 teaspoon crushed red Sichuan pepper*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
INSTRUCTIONS (2 servings)
Preheat your oven to 400°F (200°C) and line a tray with parchment paper.
Slice the potatoes into thin, even slices.
In a large bowl, combine the Sichuan pepper oil, salt, ground Sichuan peppers, garlic powder, onion powder, and paprika (if using). Mix well.
Add the potato slices to the bowl and toss them in the oil and spice mixture until they are evenly coated.
Arrange the coated potato slices in a single layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the potato chips are golden brown and crispy. Don't let them burn!
Once the potato chips are done, remove the baking sheet from the oven and let them cool for a few minutes before serving.
Enjoy the tingly crunch!