Ghost Pepper Chips Recipe

Store-Bought Ghost Pepper Chips vs Homemade

Remember the Paqui Haunted Ghost Pepper tortilla chip? They're super hard to find now. Paqui pulled its One Chip Challenge in 2023 and options have dwindled ever since. You'll still see bags listed online now and then, usually at collector prices.

Today you find mostly potato chips. I've found kettle-cooked ghost pepper chips from a handful of brands. Trader Joe's Ghost Pepper Potato Chips is particularly popular. Good chips. But they're not tortilla chips.

If you want a ghost pepper tortilla chip, you're pretty much need to make it yourself. This is how you do it.

Want to compare? Affiliate links, my friends.

• Trader Joe's Ghost Pepper Potato Chips
• Ghost Pepper Powder so you can make your own

I made these with the Homemade Ghost Pepper Powder I made from garden grown ghost peppers, 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?

Ghost Pepper Chips Ingredients

• Corn Tortillas.
• Canola Oil. Or other neutral oil.
• Ghost Pepper Powder.
• Salt.

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.

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 (Bhut Jolokia).

Want Ghost Pepper Potato Chips instead?

Slice russet potatoes paper thin - a mandoline works great - soak in cold water for 30 minutes to pull out the starch, then pat completely dry. Wet potatoes will not get crispy. Fry them at 325 degrees F until golden and crisp, about 3 to 4 minutes, then toss them with salt and ghost pepper powder while they're hot, just like the tortilla version.

Air fryer version: toss the dried slices with a teaspoon of oil, air fry at 350 degrees F for 12 to 15 minutes, shaking the basket every few minutes, then hit them with the powder straight out of the basket. This version isn't quite as crispy, but still very hot and tasty.

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

Also see: How to Make Homemade Crispy Tortilla Chips

FAQs

How hot are ghost pepper chips?

Very hot. Ghost peppers measure 800,000 to over 1,000,000 SHU. This homemade version is hotter than any bag you can buy because we're dusting the chips with pure powder, not some diluted blend.

How hot are Paqui ghost pepper chips by comparison?

Paqui doesn't publish a Scoville rating for the Haunted Ghost Pepper chips, but no bagged chip is going to hit the pepper's actual heat level. The seasoning is tamped down for a mass audience. This is why I make them myself at home.

Can I make these less spicy?

Absolutely. Drop the ghost pepper powder to 1 teaspoon and add regular chili powder or smoked paprika to keep the coating and the color. You can also swap in a milder powder entirely. Cayenne, chipotle, and aleppo all work well here and still give you plenty of flavor.

Can I make them even hotter?

Oh, yeah! Toss the hot chips with 7-pot powder, scorpion powder, or Carolina Reaper powder instead. Be sure to wear gloves and work in a ventilated kitchen.