So, it’s finally cooled down enough to the point that I can actually use my stove for an extended period of time without sweating just by existing in the same room as it.  As such, this afternoon will be stovemageddon.

We’ve finally got some really good potatoes at my local farmer’s market, so as such, it’s time to break out the potato recipes!  And kids, you can’t go wrong with homemade potato chips.  You just can’t.  Especially when they have sriracha on them, not enough to make your tongue miserable, but enough to make it burn.  

I’m making a pound of these (the 2nd batch just got taken out of the oven, and the 3rd will be going in shortly), but the recipe will give for appx 1/3 pound, as that’s how I had to put them in, batch wise.  In general, you can mess around with the ratios on the coating as much as you want: just be sure you have a good 2 (oil): 1 (sriracha) ratio going.

Sriracha Potato Chips
1 lb chips = three batches of the below recipe, lasts 5+ meals as side, store in fridge, but bring to room temp/reheat to eat


  • 1/3 lb red potatoes, sliced thin 
  • 2 T vegetable oil
  • ½ T sriracha
  • salt

Rinse and slice your potatoes first, preheating your oven to 400 (375 if your baby runs hot like mine) and lining it with aluminum foil.  Meanwhile, mix your vegetable oil and sriracha together with a whisk.  Don’t worry if it doesn’t fully incorporate (it will never be one smooth thing), but if you can get it looking like the one in pics 1 and 3, you’ll be good.

Dip your potato slices and line them up on your baking sheet, and sprinkle with salt.  Put in your oven for appx 20 mins, until golden brownish.  And then try not to eat it all at once.  😉

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