As you’re reading this, you’re probably thinking to yourself, Spicy chips are delicious but these days I’m trying to eat healthier and cut back on the fat and sodium in my diet.
Can I still enjoy spicy chips and still live a healthy lifestyle? The answer, my friend, is an emphatic yes! In fact, by substituting some of your unhealthy snack choices with some of the following spicy chip recipes you can actually add more flavor to your life while reducing your sodium intake and increasing your heart-healthy fat content!
Why spicy foods are healthy?
If you thought eating spicy food would make your sweat more, think again. Eating spicy peppers and other spicy foods may help stimulate an enzyme in your body called lipase, which in turn helps break down fat cells, according to a study published in Molecular Nutrition & Food Research.
Another theory is that capsaicin–the compound that gives peppers their heat–helps improve circulation by causing blood vessels to expand. And studies have shown that capsaicin can improve insulin sensitivity and lower cholesterol levels, reducing your risk for heart disease and stroke. Plus, a sprinkling of red pepper may add cancer-fighting antioxidants to your diet. Try these recipes below for five super-spicy chip flavors!
The health benefits of capsaicin
Capsaicin, a molecule found in chili peppers, has been shown to have some impressive health benefits—which is why it’s often added to commercial pain-relief ointments and balms. Capsaicin acts as an anti-inflammatory and can help improve blood flow by dilating blood vessels, which improves overall circulation and reduces pain caused by poor circulation due to sitting for too long or standing still for long periods of time.
So next time you want some spicy chips with your dip or salsa with your fajitas, consider adding more chilies into your diet! Here are five recipes from Yummly that will help you do just that. Dill Pickle Chips: Nothing says game day like pickles and football (or maybe beer). This recipe adds a twist to regular dill pickles by turning them into bite-sized chips that make great party snacks. For best results, use fresh dill sprigs instead of dried flakes for an extra flavor punch.
If you don’t care much for spicy food but love tangy flavors, these pickle chips might be right up your alley. Green Chili Dip: There’s nothing better than making your own dips instead of buying them at the store because not only are they fresher but also cheaper and you know exactly what’s going on in them. And who doesn’t love green chili? It’s creamy and flavorful, perfect for dipping tortilla chips into. Try serving with corn tortillas if you’re looking for something different.
Cilantro Jalapeno Hummus: A classic hummus recipe gets a cilantro jalapeno kick to add some heat. It pairs well with pita bread or crackers, so try using it as a spread on sandwiches or wraps instead of mayo or mustard. The creaminess of hummus helps balance out the spice level in case you’re worried about things getting too hot. Buffalo Chicken Dip: You can never go wrong with buffalo chicken anything – wings, tenders, bites – so why not dip your favorite snack into buffalo sauce?
Spicy chip recipe one: homemade Doritos
With a few easy ingredients and a food processor, you can have a bowl of Doritos in no time at all. This spicy chip recipe is so simple, you will never want to buy pre-made Doritos again! Preheat your oven to 350 degrees F (175 degrees C).
Measure out cornmeal, flour, and salt into a large mixing bowl and stir until evenly combined. Place plain corn tortillas on top of one another and cut them into triangles using kitchen shears or knives (you should end up with 8 triangle pieces).
Place tortilla triangles onto a baking sheet and spray lightly with cooking oil spray. Bake tortilla chips for 20 minutes or until they turn golden brown; set aside while you prepare the cheese sauce. Combine butter and vegetable broth in a small saucepan over medium heat.
Stir occasionally as the butter melts, then continue stirring until the mixture begins to boil. Once the boiling point has been reached, remove from heat immediately and stir in shredded cheddar cheese. Continue stirring until smooth and melted; season with salt and pepper if desired. Pour hot cheese mixture over baked tortilla chips and enjoy!
Spicy chip recipe two: green chili and corn tortilla chips
Traditional tortilla chips can be great, but sometimes a little too ordinary for your taste buds, especially when you are in search of something with a bit more zing and excitement. This recipe is quick and easy and creates some seriously tasty chip snacks for friends, family, and guests at parties as well as yourself!
1/2 cup corn kernels; 2 tbsp green chilli, diced; 2 tbsp sour cream (optional); 1 tbsp chopped coriander; 1/2 tsp ground cumin; 4 small flour tortillas Method: – Preheat oven to 400F (200C). – Place chips on a baking tray in a single layer. – Bake until crisp, around 5 minutes. – Mix together corn kernels, green chili, sour cream, and coriander in a bowl. – Cut tortillas into wedges or use as desired. – Sprinkle over tortilla chips before serving.
Spicy chip recipe three: sweet chili potato crisps
Ingredients: 1lb (450g) large, floury potatoes, such as Maris Piper or King Edwards, peeled and cut into chip shapes 1 tbsp olive oil salt and freshly ground black pepper 3 tbsp sweet chili sauce To serve: 2 spring onions, finely sliced Preheat oven to 200C/fan 180C/400F/ gas mark 6. Tip all ingredients except sweet chili sauce into a large bowl with 3 tbsp of water and mix well so that potatoes are evenly covered.
Spread potatoes on a baking sheet lined with greaseproof paper (if you’re not serving immediately), then bake for 25-30 minutes until golden brown and crunchy on the outside but cooked through on the inside – stir halfway through cooking time for best results. Remove from oven and leave to cool slightly. Serve sprinkled with spring onion and drizzled with sweet chili sauce.
Serves 4 Preparation time 10 mins Cooking time 30 mins Difficulty Easy Source: Jamie Oliver Recipe type One Pot Meals; Finger Food Yield 4 servings Cooks notes You can make these crisps up to a day ahead of time. Cool completely before storing in an airtight container; reheat in an oven at 220C/fan 200C/425F/Gas Mark 7 for about 15 minutes.
When I served these, I added more sweet chili sauce than was specified by Jamie Oliver because we like things spicy! Also, I had trouble getting them out of my frying pan when they were done so if you do too add some extra oil to your pan before adding your chips and it will help them come out easier.
Spicy chip recipe four: black pepper kettle crisps
Crunchy and golden from fresh black pepper, these kettle crisps taste great on their own and can also act as a replacement for potato chips with your favorite dip or sandwich filling. You’ll need about 1/4 cup of black pepper for 10 ounces of potatoes, which means there will be some leftover peppercorns if you use our recipe for classic baked potato crisps.
You could use these spicy chips for garnish or eat them alone as a little snack or side dish with dinner; it all depends on your personal preferences! One thing we do know is that these kettle chips are packed full of flavor, so don’t be afraid to toss in more salt—and more pepper if you’re feeling bold—to suit your tastes. Be sure to wear gloves when handling large amounts of black pepper because it’s easy to get carried away and end up with flakes all over your hands.
This recipe makes 2 cups (480 ml) of chips total, but feel free to double or triple it depending on how many people you want to serve. You’ll need:
- 4 medium-sized russet potatoes (about 12 ounces each), scrubbed clean
- 1 teaspoon vegetable oil
- Freshly ground black pepper
- A baking sheet lined with parchment paper
Instructions: Preheat oven to 400°F (200°C). Wash and dry potatoes thoroughly before slicing them into very thin pieces using either a mandolin slicer, sharp knife, or food processor fitted with a slicing blade. Toss sliced potatoes with vegetable oil and spread evenly onto a prepared baking sheet. Bake for 30 minutes, stirring once halfway through cooking time.
Remove from heat and allow to cool slightly before transferring chips back to a mixing bowl. Toss with salt and freshly ground black pepper until evenly coated, then serve immediately while still warm. These chips should last for several days at room temperature, though they may lose some crunch after 24 hours. To store it longer, place it in an airtight container or resealable plastic bag and keep it at room temperature.
Spicy chip recipe five; rosemary salt and white pepper kettle crisps
The only really, truly hard part of making these chips is that they require waiting four hours in between each seasoning, but trust us: It’s worth it. These homemade rosemary-and-white pepper kettle crisps are perfect for pairing with cocktails (or just about any other food). They work as a great substitute for salt and vinegar potato chips when you want something a bit less… traditional.
This recipe makes enough seasoning for two batches of chips, so feel free to take your extra spice mixture and apply it liberally to all other foods in your life as well. Just kidding—maybe you don’t want to do that? Maybe keep some plain kettle chips on hand? But then again, if you have a friend coming over who has never tried these before, why not make them try them straight out of the bag?
What’s wrong with him? Oh right… he’s eating those spicy chip things I made. You should probably go check on him or call an ambulance or something. I hope he feels better soon! Anyway, how was your day? You look tired… did you get much sleep last night? Well, I guess we should be going then! Okay bye! …
Wait, what were we talking about? Oh yeah! Kettle chips. Right! Rosemary salt and white pepper kettle crisps. Here’s what you need to know.
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons white wine vinegar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried rosemary, crushed
- Kosher salt Directions
- In a large bowl, combine flour and baking soda. Stir in vinegar until smooth; add black pepper and rosemary. Mix thoroughly; cover with plastic wrap and let sit at room temperature for 4 hours.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- Sprinkle cornstarch onto a plate. Roll chilled dough into 1/8-inch thick logs and cut into bite-sized pieces. Toss pieces in cornstarch, then place on prepared sheet and sprinkle lightly with kosher salt (optional). Bake for 8–10 minutes until golden brown, tossing once halfway through cooking time. Cool completely, and store in an airtight container. Makes 6 servings.
Try out some of these spicy chip recipes and you’ll never have trouble falling asleep again! There’s no such thing as too much spice, so be careful when eating these chips—they pack a lot of heat. And if you think you’re over spicy foods because they make you sweat, or break out in hives, don’t worry—chili peppers are rich in vitamins A and C and other nutrients. Just be sure to drink plenty of water when you eat one of these recipes!
Hi I’m Bilal Malik, a digital marketing and blogging expert holding years of experience.