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Jalapeños (4)

Eggs, Large (2)

Flour (1/2 Cup)

Kosher Salt

Panko Breadcrumbs (1/2 Cup)

Canola Oil (3 Cups)


Larger jalapenos work better for this recipe as they provide a bigger “chip.” Panko is a Japanese breadcrumb, so look for it where other breadcrumbs are sold in your store. They add a fantastic crunch, but if you can’t find them, plain breadcrumbs would work too.

Cut the stem ends off the jalapenos. Avoid touching your face when handling peppers. If you like your jalapenos very spicy, leave the seeds inside and proceed with the next step. To reduce some of the heat, use a paring knife to gently cut inside each jalapeno and carve out the seeds. A thin object such as a skewer or a chopstick can help scrape out the seeds as well. Slice each jalapeno crosswise into 1/8 inch thick rounds. Wash hands immediately after handling peppers.

Pour flour into a shallow, wide bowl. Pour panko breadcrumbs into another shallow, wide bowl. 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.

Dredge a few of the jalapeno slices in the flour, coating both sides. Shake off excess, then transfer to the egg. Coat both sides again, shake off excess, then transfer to the panko. Coat both sides, shake off excess, then transfer to the clean plate. Repeat with remaining slices. Prepare a plate with layers of paper towels. Set plate near the stove for the cooked jalapenos.

Pour the canola oil into a large pot so it’s about 2 inches deep, about 3 cups depending on the size of your pot. Heat the oil over medium heat. If you have a thermometer, heat the oil to 350 degrees. If you don’t have a thermometer, heat the oil until it looks shiny, about 5-8 minutes. Use one jalapeno 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. 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.

Fry the jalapenos 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. Do not crowd the oil. Work in batches if necessary. As the jalapenos 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. Transfer the jalapeno chips to a serving bowl or dinner plates. Serve crispy!
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