Hot and fresh homemade Chick’n Adobo flavored potato chips are a fun twist on Filipino chick’n adobo and a classic snack! Plus, better than anything you’ll get at the grocery store, and they’re so fun to make! You’ll never want to buy chips again!
Ingredients
• 1 pound of russet potatoes, peeled and sliced into ⅛-inch slices on a mandolin or handheld slicer
• 3 cups of oil, for frying
• 1 tablespoon vegan chicken bouillon powder
• 1 tablespoon vinegar powder
• 2 teaspoons soy sauce powder
• 2 teaspoons fresh cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon coconut sugar
• ½ teaspoon red pepper flakes, optional
Instructions
Wash the potatoes in a bowl of cold water and gently run them through a couple times until the water runs clear – this should take 3 to 4 washes.
Next, place the potatoes in a pot of boiling hot water and cook them until they’re barely tender, 3 to 5 minutes.
Drain and place the potatoes in a single layer on a clean kitchen towel to dry, 15 to 20 minutes.
Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until it reaches 350°F. You’ll know it’s hot enough when you dip a wooden spoon or chopstick into the oil and it immediately starts to bubble.
Carefully add about a third of the potato slices into the oil and fry, stirring gently, until golden and crispy, 5 to 7 minutes.
Meanwhile, quickly whisk together the bouillon powder, vinegar powder, soy sauce powder, pepper, garlic powder, coconut sugar, and red pepper flakes until thoroughly combined.
Using a large, slotted spoon, transfer the chips to a large bowl, immediately sprinkle them with a third of the seasoning powder and gently toss to combine until all the chips are well coated.
Repeat frying and seasoning the potatoes in two more batches. Serve immediately. The chips can be stored in a zip-top bag at room temperature for up to 5 days.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/chickn-adobo-potato-chips/