Siete Fuego chips are already made with avocado oil (a healthy fat) rather than inflammatory seed oils, making this a relatively clean product. The main upgrades are using certified organic versions of all ingredients and eliminating the industrial processing. DIY allows complete control over oil quality and spice freshness while avoiding any potential additives in commercial spice blends.
Based on: Fuego Potato Chips
· Makes approximately 25 servings
· Serving: 28g (about 1 oz)
Why This Recipe is Seed Oil Free
Commercial Fuego Potato Chips from Siete often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fuego Potato Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic russet potatoes
1.2kg (2.5 lbs) - yields about 700g finished chips · Organic russet potatoes from local grocery or Whole Foods
Base ingredient that provides the crispy texture and neutral flavor canvas for the seasoning blend
Organic avocado oil
950ml (32 oz) for deep frying · Chosen Foods Organic Avocado Oil
High smoke-point healthy fat for frying that remains stable at high heat and provides neutral flavor
Natural coloring agent that gives the chips their distinctive reddish hue without artificial dyes
Organic tapioca starch
6g (2 teaspoons) · Bob's Red Mill Organic Tapioca Starch
Helps the seasoning blend adhere to the chips and prevents clumping of the spice mixture
Organic citric acid
1g (1/4 teaspoon) · Judee's Organic Citric Acid
Provides tartness and acts as a natural preservative to maintain freshness of the seasoning
Instructions
Step 1. Wash and scrub 2.5 lbs organic potatoes thoroughly but leave skins on for extra nutrition and texture. Using a mandoline slicer or sharp knife, slice potatoes to exactly 1.5-2mm thickness - consistency is crucial for even cooking. Immediately place sliced potatoes in a large bowl of ice water to prevent browning and remove excess starch. Soak for 30 minutes, then drain and pat completely dry with clean kitchen towels - any remaining moisture will cause dangerous oil splattering.
Step 2. While potatoes soak, prepare the spice blend by combining all dry ingredients except salt in a small bowl: 45g nutritional yeast, 15g red chile powder, 8g tomato powder, 4g each garlic and onion powder, 3g jalapeño powder, 1g habanero powder, 2g beet powder, 6g tapioca starch, and 1g citric acid. Whisk thoroughly for 2-3 minutes until completely uniform - mineral powders like beet can clump easily. Pass through a fine mesh sieve if needed to eliminate any lumps. This blend can be made up to 1 month ahead and stored airtight.
Step 3. Heat organic avocado oil to exactly 350°F (175°C) in a heavy-bottomed pot or deep fryer - use a thermometer for accuracy as temperature control is critical. Oil should be at least 3 inches deep. Test with one chip first: it should immediately bubble vigorously and rise to surface. Working in small batches of 8-10 chips to avoid crowding and temperature drops, fry for 2-3 minutes until golden brown and crispy. Bubbling will slow when moisture is expelled - this indicates doneness.
Step 4. Remove chips with slotted spoon and immediately transfer to a large mixing bowl lined with paper towels. While still hot and slightly oily (this helps seasoning stick), sprinkle with 1/3 of the prepared spice blend and 1/3 of the sea salt. Toss gently but thoroughly using clean hands or tongs to ensure even coverage. Repeat this process with remaining batches, adding seasoning while chips are warm for maximum adherence.
Step 5. After all chips are seasoned, taste and adjust salt and spice levels as needed - different potato batches may absorb seasoning differently. Allow chips to cool completely on wire racks for 10-15 minutes to achieve maximum crispiness. Store in airtight containers with tight-fitting lids to maintain crunch. For best quality, consume within 3-5 days, though they can last up to 1 week if properly stored in a cool, dry place.
Storage
Store finished chips in airtight glass jars or containers for up to 1 week at room temperature. Avoid plastic bags which can make chips soggy. Leftover spice blend keeps for 6 months in an airtight container. If chips lose crispness, refresh in 300°F oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.89
Savings66%
Initial spice investment is higher but pays off quickly. Most specialty spices last 15-30 batches, making subsequent batches much cheaper at around $0.15/serving. Bulk organic ingredient sourcing provides significant long-term savings over premium chip purchases.