SUPER BOWL: Jalapeño Chips
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One of our favorite Top Picks Of The Week is Deano’s Jalapeno Chips, crunchy nuggets of chile heat. They are terrific with a beer and as a garnish on anything from hors d’oeuvre to mashed potatoes.
Alas, as with so many artisan products, your only access to them may to be to order them online. But if you like to fry, you can make your own. Buy the largest jalapeños you can find for bigger chips. Ingredients |
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Preparation 1. CUT the stem ends off the jalapeños. Avoid touching your face when handling peppers; you may wish to wear protective latex gloves. For the hottest jalapeños, leave the seeds and white ribs inside. To reduce the heat, use a paring knife to gently cut inside each jalapeño and remove the seeds and ribs. A thin object such as a skewer or a chopstick can also help to scrape out the seeds. 2. SLICE each jalapeño crosswise into 1/8 inch thick rounds. Wash hands thoroughly—or remove and wash gloves—immediately after handling chiles. This removes the chemical capsaicin, which will cause unpleasant stinging should your fingers connect with your eyes. |
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3. POUR flour into a shallow, wide bowl. Pour panko bread crumbs into another shallow, wide bowl. 4. CRACK the eggs into a third shallow, wide bowl and whisk to combine well. Line up the 3 bowls: flour, egg and panko breadcrumbs. Set a clean plate at the end near the panko. 5. DREDGE a few of the jalapeño slices in the flour, coating both sides. Shake off excess, then dip in the egg mixture. Coat both sides again, shake off excess, then dredge in the panko. Coat both sides, shake off excess, then transfer to the clean plate. Repeat with remaining slices. 6. PREPARE a plate with layers of paper towels. Set plate near the stove for the cooked jalapeños. |
 Slice ‘em, bread ‘em, fry ‘em. For less heat, remove the centers, retaining only the green rings. Photo courtesy Brybs | SXC. |
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7. POUR the canola oil into a large pot, about 2 inches deep (about 3 cups of oil, depending on the size of your pot). Heat the oil over medium heat to 350°F. If you don’t have a thermometer, heat the oil until it looks shiny, about 5-8 minutes. 8. USE one jalapeño slice as a tester. Gently place it in the oil. If bubbles form quickly and it floats to the surface, the oil is ready. Add more pieces but do not crowd them in the oil—work in batches as necessary. If the tester sinks to the bottom and bubbles don’t form, the oil is not ready. Use a slotted spoon to remove the tester and wait a few more minutes. 9. FRY the jalapeños until golden and crispy, about 2-3 minutes. Use a slotted spoon or spatula to flip them so they fry evenly and turn golden on both sides. Transfer them to the plate lined with paper towels. Season with salt as soon as they come out of the oil. 10. As the jalapeños cook, the oil temperature rises. So remove the oil from the heat for at least 3 minutes to cool it down between batches. Repeat the tester drill before each new batch. 11. TRANSFER the jalapeño chips to a serving dish. Enjoy warm or at room temperature. Extras will keep in an airtight container for a few days. As with any chips, no dip is needed; but you can serve the jalapeño chips with:
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