I saw this recipe for Harissa oven chips on Instagram and was like…what if I used my favorite chili oil instead of Harissa?
My favorite chili oil= taberu rayu (食べるラー油). I buy it on Amazon (where its called crunchy garlic oil). It’s a milder-than-Chinese-Taiwanese chili oil with crunchy bits in it of fried garlic, sesame seeds, sometimes ground nuts. It’s FIRE on white rice or scrambled eggs.
Anyway, it totally worked with the mandolined potato slices. What you see in my picture is just one russet potato, probably enough for 2 people. I will definitely try this on my oven or breakfast fries next time!
1-2 russet potatos
salt/pepper
vegetable oil of some kind
Taberu rayu or other chili garlic oil
Preheat oven to 400 degrees and put parchment or aluminum foil on a sheet pan. Wash your potato (I didn’t peel mine). Using a mandoline slicer or sharp knife, slice potatoes into desired thin ness. The ones picture here were pretty thin.
Put slices in a bowl and put about 1-2 tablespoons of oil. Salt/Pepper to taste, and then add in 1-2 tablespoons of the taberu rayu. Mix until all slices are coated (I used my hands) and then arrange on sheet in 1 layer (as much as possible. you can seem mine overlapped a bit).
Put in oven for about 18-20 minutes depending on thickness of your slice. When the edges start to turn dark brown, take out of oven, lower to 375, flip the slices over and bake for another 4-5 minutes.
I scarfed them up as-is, but you could serve with Tzatziki sauce or guacamole or ranch and it would also be divine.
What I Should Have Said 