Ingredients for Mexican Potato Crisps With Lime Salsa
- 4 medium tomatoes (about 2 lbs total)
- 1/2 small red onion
- 1/4 cup chopped fresh cilantro
- juice of 2 limes
- 2 tablespoons (for salsa), 1-2 tablespoons (for baking)
- Not used (recipe calls for 1 tablespoon red wine vinegar)
- 2 lbs russet potatoes
- enough to fill a large, deep pot halfway (for deep-frying)
- 1 tablespoon red wine vinegar
- salt, to taste
- pepper, to taste
- cooking spray (for oven-baked method)
- favorite herbs, optional (such as rosemary, thyme)
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How to Make Mexican Potato Crisps With Lime Salsa
- **Make the Salsa:**
- Cut an 'X' on the top of 4 medium tomatoes (about 2 lbs total). Place in a bowl of boiling water and soak for 2 minutes. Remove, peel, deseed, and chop roughly.
- Finely chop 1/2 small red onion.
- In a bowl, combine the chopped tomatoes, red onion, 1/4 cup chopped fresh cilantro, the juice of 2 limes, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar. Season with salt and pepper to taste. Refrigerate until ready to serve.
- **Prepare the Potato Crisps:**
- Peel 2 lbs of russet potatoes and thinly slice them using a mandoline slicer (or very sharp knife).
- Place the potato slices in a large bowl of ice water and soak for 20 minutes.
- Drain the potatoes thoroughly and pat them completely dry with paper towels.
- **Deep-Fry Method:**
- Fill a large, deep pot about halfway with vegetable oil. Heat over medium-high heat to 350°F (175°C). Test by dropping a small cube of bread into the oil; it should brown in 30 seconds.
- Carefully add the potato slices to the hot oil in batches, ensuring not to overcrowd the pot.
- Fry for 1-2 minutes per side, or until golden brown and crispy, turning frequently with a slotted spoon.
- Remove the crisps with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- Sprinkle with salt immediately.
- **Oven-Baked Method (Healthier Alternative):**
- Preheat oven to 400°F (200°C).
- Arrange the dried potato slices in a single layer on two large baking sheets lightly coated with cooking spray.
- Drizzle with 1-2 tablespoons of olive oil and sprinkle with your favorite herbs (e.g., rosemary, thyme).
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Serve the crispy potatoes immediately with the chilled lime salsa.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
2g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Condiments Etc Side Dishes Fruit Potatoes Vegetables Mexican Easy Beginner Cook Vegan Vegetarian Salsas Deep Fry Stove Top Dietary Inexpensive Citrus Lime Tomatoes Taste Mood Savory Equipment Technique
