October 23, 2022
Chick’n Adobo Potato Chips
Hot and fresh homemade Chick’n Adobo flavored potato chips are a fun twist on Filipino chick’n adobo and a classic snack! Plus, better than anything you’ll get at the grocery store, and they’re so fun to make! You’ll never want to buy chips again!
Chick’n Adobo Potato Chips
These Chick’n Adobo chips are crispy, salty, homemade potato chip heaven! I love being able to combine my love of one of my favorite Filipino dishes, Chick’n Adobo, with one of my favorite snacks!
As soon as the weather cools a bit, making homemade snacks like potato chips, is one of my favorite things to do! I love making a huge batch to snack on while watching my favorite movies and lounging by the fireplace – it’s the perfect accompaniment to a glass of wine or your favorite brew, too! Not to mention, you can totally customize these homemade snacks with all your favorite seasonings! You can go classic with some really good flaky salt, or try something fun like these Chick’n Adobo flavored chips!
During the holidays, I always triple the recipe to package into cute mason jars wrapped with twine for a delicious homemade gift for friends and family! Trust me when I say everyone will will request it every year … it’s so good!
Grab a drink and let’s make the best Chick’n Adobo Snack Mix!
what goes in chick’n adobo potato chips
Pretty much everything that you’d put in chick’n adobo! Here’s what you need:
- Potatoes: you wanna use starchy potatoes for homemade potato chips, so I suggest russet or Yukon!
- Oil: you want a neutral, high-temp oil that’s good for frying – vegetable, canola, peanut, or grapeseed are best for this recipe.
- Vegan chick’n bouillon powder: If you’re able to visit your local asian market, I highly recommend checking their bouillon powders. I get this one from my local asian market or on amazon, and it’s really good! They usually have a couple different brands to choose form as well! Just make sure to thoroughly read the ingredients. Some other brands I’ve used for this recipe are the Vegan Chicken-Less Seasoning from Trader Joes, this chick’n broth powder from Frontier, this one from Butler (the same people who make soy curls!), or this one from Jada Spices. If you aren’t able to access vegan chick’n bouillon powder, you can opt to make your own! I really like this recipe from Joy Filled Eats!
- Vinegar powder and soy sauce powder: these are basically just dehydrated vinegar and soy sauce! I get both of amazon! Here is the link for the soy sauce powder I use, and and the vinegar powder I use!
- Fresh cracked black pepper
- Garlic powder
- Coconut sugar
- Red pepper flakes
how to make ’em:
If you’ve never made homemade potato chips before, it might seem a bit intimidating, but I promise it’s so fun and really simple! Also, I tried this “boiling-before-frying” method after seeing big eats.world make his chips like that, and it’s the only way I make them now! They turn out crispy every time! Here’s how to make them:
1. peel, slice, and wash the potatoes:
Using mandolin or handheld slicer, slice the potatoes into 1/8-inch slices, then wash the potatoes in a bowl of cold water and gently run them through a couple times until the water runs clear – this should take 3 to 4 washes.
2. quickly boil:
Place the potatoes in a pot of boiling hot water and cook them until they’re barely tender.
3. Dry:
Drain and place the potatoes in a single layer on a clean kitchen towel to dry.
4. Fry:
Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until it reaches 350°F. You’ll know it’s hot enough when you dip a wooden spoon or chopstick into the oil and it immediately starts to bubble. Carefully add about a third of the potato slices into the oil and fry, stirring gently, until golden and crispy.
5. make the chick’n adobo seasoning powder, season the chips, and enjoy!
Meanwhile, quickly whisk together the bouillon powder, vinegar powder, soy sauce powder, pepper, garlic powder, coconut sugar, and red pepper flakes until thoroughly combined. Using a large, slotted spoon, transfer the chips to a large bowl, immediately sprinkle them with a third of the seasoning powder and gently toss to combine until all the chips are well coated. Repeat frying and seasoning the potatoes in two more batches. Serve immediately. The chips can be stored in a zip-top bag at room temperature for up to 5 days.
tools you need
more homemade snacks to try making!
okay, now get to snackin’!
I hope ya’ll love these Chick’n Adobo Potato Chips as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xo!
- • 1 pound of russet potatoes, peeled and sliced into ⅛-inch slices on a mandolin or handheld slicer
- • 3 cups of oil, for frying
- • 1 tablespoon vegan chicken bouillon powder
- • 1 tablespoon vinegar powder
- • 2 teaspoons soy sauce powder
- • 2 teaspoons fresh cracked black pepper
- • 1 teaspoon garlic powder
- • 1 teaspoon coconut sugar
- • ½ teaspoon red pepper flakes, optional
- Wash the potatoes in a bowl of cold water and gently run them through a couple times until the water runs clear – this should take 3 to 4 washes.
- Next, place the potatoes in a pot of boiling hot water and cook them until they’re barely tender, 3 to 5 minutes.
- Drain and place the potatoes in a single layer on a clean kitchen towel to dry, 15 to 20 minutes.
- Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until it reaches 350°F. You’ll know it’s hot enough when you dip a wooden spoon or chopstick into the oil and it immediately starts to bubble.
- Carefully add about a third of the potato slices into the oil and fry, stirring gently, until golden and crispy, 5 to 7 minutes.
- Meanwhile, quickly whisk together the bouillon powder, vinegar powder, soy sauce powder, pepper, garlic powder, coconut sugar, and red pepper flakes until thoroughly combined.
- Using a large, slotted spoon, transfer the chips to a large bowl, immediately sprinkle them with a third of the seasoning powder and gently toss to combine until all the chips are well coated.
- Repeat frying and seasoning the potatoes in two more batches. Serve immediately. The chips can be stored in a zip-top bag at room temperature for up to 5 days.
