Bell Pepper & Paprika Chips

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without significantly increasing cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower price.

Roast 1 medium sized red bell pepper on the stove top or grill, turning until the skin is blackened.

Transfer the roasted pepper to a cutting board and let it cool slightly.

Using a knife, scrape off the skin, trim the top, and discard the seeds.

Chop the pepper into pieces and transfer to a food processor or blender.

Add 1 cup of chicken broth to the blender and blend until smooth.

Transfer the mixture into a medium-sized saucepan, passing it through a sieve.

Add another 1/2 cup of chicken broth for a total of 2 cups of liquid.

Add 1/2 teaspoon of smoked paprika and 4 tablespoons of potato starch to the saucepan.

Whisk well to combine, then turn on the heat and mix until it thickens into a gel.

Line baking trays with non-stick silicone mats or parchment paper.

Spread tablespoons full of the mixture on the trays, shaping them as desired.

Place the trays in a preheated oven at 175°F (80°C) to dehydrate for about 2 hours.

Once dry, remove from the oven and let cool slightly before peeling off the chips from the mat.

If the backside is still wet, return the chips to the oven for a few additional minutes to dry.

Heat oil to 370°F (187°C) for frying the chips.

Fry the chips until they puff up, which takes just seconds; they are ready when puffed.

Drain the chips over paper towels and sprinkle with salt and extra paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary