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.
Homemade Ghost Pepper Chips Recipe
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, often times 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.
Now we're making our own extra spicy Ghost Pepper Chips at home!
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?
Spicy Ghost Pepper Chips Ingredients
- Corn Tortillas.
- Canola Oil. Or other neutral oil.
- Ghost Pepper Powder.
How to Make Spicy Ghost Pepper Chips at Home - The Recipe Method
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.
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.
Recipe Tips & Notes
- 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 Carolina Reaper powder. Oh baby! HOT! In such a good way.
Storage & Leftovers
Storing your Ghost Pepper Chips in an airtight container in the fridge will keep them safe for up to 1-2 weeks, but I doubt they will last they long. They are too good for that!
Try Some of My Popular Ghost Pepper Recipes
- Crispy Grilled Ghost Pepper Wings
- Sweet and Spicy Ghost Pepper Candied Bacon
- Ghost Pepper Chicken Curry
- Baked Ghost Pepper Chicken Wings
- Fresh Ghost Pepper Salsa
- Ghost Pepper Salsa
- Ghost Pepper Jelly
- Carolina Reaper Hot Sauce
Got any questions? Ask away! I’m happy to help. 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
- 10 corn tortillas
- 1 cup canola oil or other neutral oil
- 2-3 tablespoons ghost pepper powder
- 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.
- 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.
- 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.