Thai Coconut Red Curry Potato Chips Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director

Daniel is the editorial director of Serious Eats, where he leads the site's editorial strategy and oversees everything from recipe development to articles on food science, cooking techniques, and more. He's a former food editor at Food & Wine and has cooked in New York City restaurants.

Learn about Serious Eats' Editorial Process
Updated March 25, 2025
20150123-potato-chip-flavors-vicky-wasik-16.jpg
Photograph: Vicky Wasik

Inspired by the flavors of a spicy red Thai coconut curry, these homemade potato chips are flavored with a fragrant mix of coconut, chili power, lemongrass, makrut lime leaves, garlic, and ginger. A little sugar rounds out the assertive flavors into an absorbing little package.

Note: Dried chili powder can have different levels of heat depending on the type; you may have to adjust, adding more or less than the recipe calls for, to get the heat level right. It's important that the chips are seasoned and flavored as soon as they come out of the oil, while they're still hot and glistening.

Recipe Details

Thai Coconut Red Curry Potato Chips Recipe

Prep 5 mins
Active 10 mins
Total 5 mins
Makes 1 bowl potato chips
Keep Screen Awake

Ingredients

  • 5 tablespoons dried coconut flakes

  • 5 dried makrut lime leaves

  • 2 teaspoons muscovado or dark brown sugar

  • 1 teaspoon chili powder (see note)

  • 1 teaspoon roughly chopped fresh lemongrass

  • 1 teaspoon powdered ginger

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon freshly grated lime zest from 1 whole lime

  • 1 recipe Extra-Crunchy Potato Chips (see note)

  • Kosher salt and freshly ground black pepper

Directions

  1. In an electric spice grinder or high-power blender, combine coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.

  2. While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle coconut mixture all over. Season with salt and pepper. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.

Special equipment

mandoline slicer, electric spice grinder or high-power blender

This Recipe Appears In

Nutrition Facts (per serving)
319 Calories
18g Fat
40g Carbs
3g Protein
×
Nutrition Facts
Amount per serving
Calories 319
% Daily Value*
Total Fat 18g 22%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 600mg 26%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 18%
Total Sugars 17g
Protein 3g
Vitamin C 7mg 37%
Calcium 37mg 3%
Iron 2mg 11%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes