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19 October 2018

Make your own extra spicy ghost pepper chips at home with this recipe. Homemade spicy tortilla chips are hotter than anything you’ll get in the store.

Have you ever tried ghost pepper chips? You know, those ghost pepper dusted chips you can buy from the store that promise all sorts of heat. Most well-known is the Paqui Chip, but I see other brands popping up all over in big brand names and nationwide stores.

The thing is, oftentimes these spicy chips and other foods made with ghost peppers are geared toward the mass market, and for the mass market in general, the true intensity of the ghost pepper is just too hot, so the makers tamp the heat to fit the general palate.

Grab a bag of chips that promises a world of spiciness for the true spicy food lover, and we’re quite often left disappointed.

NO LONGER!

Now we’re making our own extra spicy Ghost Pepper Chips at home!

YES!

Ghost Pepper Chips - In a bowl, ready to enjoy

I made these with some of the Homemade Ghost Pepper Powder I made from ghost peppers I grew in my garden this year, then dehydrated them and ground them into a powder.

You can learn more about how to dehydrate chili peppers to make chili powders here.

I fried up some sliced corn tortillas until they were nice and crispy, then tossed them with the ghost powder. The result? SPICY!

Now you can make them at home, too. Let’s talk about how we make them, shall we?

How to Make Spicy Ghost Pepper Chips at Home – The Recipe Method

How to Make Ghost Pepper Chips

First, add some canola oil or other neutral oil to a wide pot and heat it to medium heat. It should measure 350 degrees F. Do not let it boil or smoke.

You’ll know it’s ready when you add a crumb of tortilla and it sizzles up.

Next, slice some corn tortillas into wedges and fry them in the oil in batches a couple minutes per side, flipping here and there with tongs, until they begin to slightly brown.

Remove and drain them on a paper towel lined plate. Dash them with salt and ghost pepper powder while they are hot.

Add them to a bowl and toss them with more ghost pepper powder. It’s important to do this while they are hot so the ghost pepper powder and salt stick to the chips.

BOOM! DONE!

These chips are crunchy and crispy and I can personally verify that, YEP! They got some HEAT!

I love it. I know you will too, you crazy spicy food lovers.

I hope you enjoy them.

Learn more about ghost peppers – aka Bhut Jolokia peppers.

Where Can I Get Ghost Pepper Powder?

As mentioned, I grew my own ghost peppers, dehydrated them and ground them into chili powder, but you can find ghost pepper powder online. Here is an Amazon Affiliate link to try.

Buy Ghost Pepper Powder.

Recipe Tips

Be careful handling hot chili powders, especially ghost powder. When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations.

Need help? How to Stop the Chili Pepper Burn On Your Skin.

Also, if you’re looking for an EVEN HOTTER version of this recipe, try tossing the chips with 7-pot powder, scorpion powder, or Caroline Reaper powder.

Oh baby! HOT! In such a good way.

Try Some of My Popular Ghost Pepper Recipes

Also see: How to Make Homemade Crispy Tortilla Chips

Ghost Pepper Chips - In a bowl, nice and spicy
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Ghost Pepper Chips - Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Make your own extra spicy ghost pepper chips at home with this recipe. Homemade spicy tortilla chips are hotter than anything you'll get in the store.
Course: Appetizer, Snack
Cuisine: American
Keyword: chips, ghost pepper, spicy
Servings: 5
Calories: 161 kcal
Ingredients
  • 10 corn tortillas
  • 1 cup canola oil or other neutral oil
  • 2-3 tablespoons ghost pepper powder
  • Salt
Instructions
  1. Add the canola oil to a wide pot and heat to medium (should measure 350 degrees F). Do not let it boil or smoke. You know it’s ready when you add a crumb of tortilla and it sizzles up.
  2. Slice the tortillas into 6 wedges and fry them in the oil in batches a couple minutes per side, flipping here and there with tongs, until they begin to slightly brown.
  3. Remove and drain them on a paper towel lined plate. Dash them with salt and ghost pepper powder while they are hot.
  4. Add them to a bowl and toss them with more ghost pepper powder. It's important to do this while they are hot so the ghost pepper powder and salt stick to the chips.

Recipe Video

Recipe Notes

Heat Factor: HOT! You'll get some excellent heat with these chips, especially if you're working with the freshest ghost pepper powder possible. Reduce the heat by using less powder, or making them with milder chili powders.

Nutrition Facts
Ghost Pepper Chips - Recipe
Amount Per Serving
Calories 161 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 540mg 23%
Potassium 159mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Protein 3g 6%
Vitamin A 19%
Calcium 5.3%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.
Ghost Pepper Chips - Make your own extra spicy ghost pepper chips at home with this recipe. Homemade spicy tortilla chips are hotter than anything you'll get in the store. #GhostPeppers #SpicySnack #SpicyChips #Snack

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