Chilote potato chips are thin slices of native potatoes from Chiloé, purple in this version, brushed with olive oil, sprinkled with merkén, baked until crisp, and served with a cream cheese, lemon, and chive dip. They take 30 minutes of preparation and about 15 minutes in the oven, and serve 4.
Baked instead of fried, they are a colorful, lighter snack, and you can experiment with the many native potato varieties of Chiloé.
How to Make Chilote Potato Chips?
A mandoline is the best tool for cutting thin, even slices, which is what makes the chips crisp. The slices are rinsed to remove surface starch, dried well, brushed with oil, seasoned with merkén, baked at low heat until golden, and finished with sea salt.
Nutritional Information
Each serving of Chilote potato chips contains approximately 150 kcal, 2 g of protein, 7 g of fat (1 g of saturated fat), 0 mg of cholesterol, 20 g of carbohydrates, 1 g of sugars, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilote Native Potato Chips Recipe
Preparation: 30 minutes
Cooking: 15 minutes
Servings: 4
Ingredients
- 6 Chilote native potatoes
- 1 tablespoon of chives
- 1 teaspoon of lemon juice
- Cream cheese
- Olive oil
- Merkén
- Cáhuil sea salt
Instructions
- Wash the potatoes and slice them thinly with a mandoline or a sharp knife. Rinse the slices in cold water and dry them with paper towels or a clean kitchen towel, taking care not to break them.
- Line an oven rack or tray with parchment paper, brush it with a little olive oil, and arrange the slices without overlapping. Brush them with more oil and sprinkle with merkén.
- Bake in an oven preheated to 140°C (284°F) with the fan on, or 160°C (320°F) without fan, for about 15 minutes or until golden. Remove and rest on paper towels. Sprinkle with sea salt to taste.
- In a medium bowl, mix the cream cheese with 1 teaspoon of olive oil, the lemon juice, and the chopped chives. Serve the chips garnished with a little more chives, with the dip on the side.
Additional Tips
Pick the right varieties
Some of the Chilote varieties that give the best color, flavor, and texture are Michuñe morada, Michuñe roja, Michuñe amarilla, Camote naranjo, Yagana, Cabra, and Desirée.
Rinse off the starch
Rinsing the slices in cold water removes the surface starch released when cutting. Otherwise they stick together and turn soft instead of crisp.
Keep the skins on
There is no need to peel the potatoes. The skin adds fiber and keeps the color of purple and red varieties. Just scrub them well.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Baking | Frying at 170°C (338°F) | 2 to 3 minutes | Crispier, more fat |
| Merkén | Smoked paprika | 1:1 | Milder, smoky |
| Cream cheese dip | Plain yogurt dip | 1:1 | Lighter, tangier |
| Chilote potatoes | Regular potatoes | 1:1 | Less color |
Frequently Asked Questions (FAQs)
1. What are Chilote or native potatoes?
They are native potato varieties from the Chiloé archipelago in southern Chile, famous for their range of colors, purple, red, blue, and yellow, and their unique flavors. Hundreds of varieties are conserved on the islands.
2. Why rinse the starch off the slices?
Rinsing removes the surface starch released when cutting. If it stays, the slices stick together during cooking and turn soft instead of crisp.
3. Can I fry them instead of baking?
Yes, fry them in oil at 170°C (338°F) for 2 to 3 minutes until golden. Baking is preferred because it uses much less fat.
4. How do I keep them crisp?
Once cool, store them in an airtight container or sealed bag at room temperature and avoid the fridge. If they soften, put them in the oven for 5 minutes before serving.
Native Potatoes of Chiloé
Chiloé is one of the centers of potato diversity in the world, and its farmers still grow hundreds of native varieties with colorful skins and flesh. Their traditional farming system has been recognized internationally as agricultural heritage.
Benefits of Potatoes
Potatoes are an important source of complex carbohydrates that provide sustained energy, as well as vitamin C, potassium, and vitamin B6. Purple varieties also contain anthocyanins, the same pigments found in blueberries.
Did You Know?
Merkén, the smoked chili and coriander seasoning sprinkled on these chips, is a traditional Mapuche condiment made from cacho de cabra chili peppers.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Rosemary Native Potatoes Recipe
- Chilean Shoestring Fries Recipe
- Chilean Papas Bravas al Merkén Recipe
- Chilean French Fries in Lard Recipe
