Harissa Potato Chips

When it comes to snacking, my top choice, hands down are potato chips. I know, I know. I should probably pick other things like nuts or raw carrots or something. But when I’m craving something salty, I want nothing more then a crispy crunchy potato chip. It’s not like I eat the whole bag, but one or two perfectly fried potato chips can totally hit the spot. Today, I’m sharing with you a recipe so you can make some for yourself. But not just any run o’ the mill salted potato chip. Today, I’m sharing Harissa Potato Chips.

But first, confession time: I am totally having a love affair with harissa.

Don’t tell sriracha.

Harissa is inching its way closer to the prime spot in my hot sauce loving heart. Sriracha still holds the title but harissa in all its spicy, garlicky goodness is making a case for itself.

You may have seen harissa paste before. In fact, I just used it recently in this post for Harissa Chicken Wings. This recipe however, calls for harissa seasoning blend. It is a blend of chili peppers, garlic, cumin and corriander. It’s basically the paste, but without the olive oil.

And guys, it’s fantastic.

I found the Harissa spice blend that I use at Market Spice in Pike Place Market a while back and have since been putting it on everything. It is amazing on popcorn. I even added it to a slaw (recipe coming soon!) And it is all kinds of fabulous on these Harissa Potato Chips.

When it comes to making homemade potato chips, I’ve made a list of some of the most important things to remember:

One: make sure that the potato chips are nice and thin. Use a mandolin. It will make your life much easier.

Two: Make sure your oil is hot enough before you start frying. Get yourself a thermometer to make sure. I like to fry mine at 350 degrees. It takes a little longer but I find if the temperature is higher they tend to brown too quickly.

Three: Fry your potato chips in batches. Don’t over crowd the pot and remember each time you add chips the oil cools down. So make sure that between each batch you let the oil rise back up to 350 degrees before frying the next batch.

Four: Season the chips right away when you remove them from the fryer. That is when the seasoning sticks to them the best. And believe me, since these are in fact Harissa Potato Chips, you’re gonna want all that harissa deliciousness to stick to these babies.

And finally,

Five: It’s totally OK to snack on a few while frying them. There is such thing as quality control ;-)

Now…let’s make some crispy, crunchy, salty and spicy Harissa Potato Chips.

Harissa Potato Chips Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 4 medium russet potatoes, peeled
  • bowl of water
  • 2 teaspoons Harissa seasoning blend
  • 1 teaspoon salt
  • oil for frying

Instructions

1

Use a mandolin to slice potatoes to 1/16 thickness. As you are slicing them place them in bowl of cold water to keep them from turning brown and remove excess starch.

2

Mix together Harissa and salt.

3

Heat 1 1/2 - 2 inches oil in a dutch oven (or large pot) over medium heat until it reaches 350 degrees.

4

Remove potatoes from water. Pat dry with paper towel.

5

You will need to fry the chips in several batches. Use a slotted spoon to place a couple handfuls of chips into the oil. Stir so they don't stick together and fry 4 - 5 minutes or until golden brown, stirring occasionally. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with Harissa/Salt mixture.

6

Allow oil to heat to 350 degrees again before frying next batch. Repeat until all potatoes are fried and seasoned. Serve. Keep any leftovers in a resealable plastic bag.

Notes

Enjoy!

Leave a Comment

  • Reply
    Lauren
    March 12, 2015 at 5:30 am

    These look amazing! I could totally eat the entire batch!

  • Reply
    Alex @ DelishKnowledge
    March 11, 2015 at 9:57 pm

    Wow! These photos look amazing! I have been on a harissa kick as well, love the idea of it on potato chips!

  • Reply
    Aida Arain
    March 11, 2015 at 9:54 pm

    These look so AMAZING!!! I’m also a harissa addict. I make my own so I can control the spice and seasonings. Anyway, I’m loving these chips!!!

  • Reply
    Laura T
    March 11, 2015 at 8:32 pm

    That picture is amazing. I am going to be craving potato chips for the next week now! Also, Harissa totally wins over sriracha (I love both) because you can make your own harissa and tweak it to taste! :)

  • Reply
    Lady Gourmet
    March 11, 2015 at 5:56 pm

    Dear Deseree, These chips look fantastic. I have never made my own chips but you have definitely inspired me. The Harissa blend sounds wonderful…all my favorites. xo, Catherine

  • Reply
    Krista
    March 11, 2015 at 12:25 pm

    omg! I think you need to reach out to lay’s … they have a new flavor! :)

    I need to try harissa, I’ve never had it before but they way you described it its a must!

  • Reply
    Susan S. Bradley
    March 11, 2015 at 11:44 am

    Love homemade Harissa! And these chips look amazing. Wish I had room for a deep fryer.

  • Reply
    Brandon @ Kitchen Konfidence
    March 11, 2015 at 11:20 am

    Harissa is the NEW Sriracha :) I’m totally on board with that.

  • Reply
    Lisa @ Healthy Nibbles & Bits
    March 11, 2015 at 10:36 am

    Wow, these harissa chips look amazing! I have a love affair with harissa, too!

  • Reply
    jean | lemons & anchovies
    March 11, 2015 at 8:53 am

    Potato chips are a treat for sure but none I buy at the store will hold a candle to your homemade version. I would actually pick harissa over sriracha any day so yes, to these gorgeous chips, wow!

  • Reply
    Pam Armstrong Greer
    March 11, 2015 at 7:09 am

    These sound wonderful! I love harissa!

  • Reply
    Food Done Light
    March 11, 2015 at 5:36 am

    You had me at harissa. It is a fabulous spice and would make these potato chips so addicting.

  • Reply
    Sylvie Shirazi
    March 11, 2015 at 12:31 am

    Those sound irresistably good!