Siete's Hint of Serrano chips are already surprisingly clean - using avocado oil instead of inflammatory seed oils and minimal ingredients. The DIY version elevates this with certified organic ingredients, unrefined sea salt, and eliminates any processing additives for a truly clean snack.
Based on: Hint of Serrano Sea Salt & Vinegar Potato Chips
· Makes approximately 20 servings (560g finished chips)
· Serving: 28g (about 1 cup chips)
Why This Recipe is Seed Oil Free
Commercial Hint of Serrano Sea Salt & Vinegar 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 Hint of Serrano Sea Salt & Vinegar Potato Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Yukon Gold Potatoes
1.4kg (about 3 lbs) - yields ~560g chips after cooking · Organic Valley or local organic potatoes
Base ingredient that provides carbohydrates and becomes crispy when fried at proper temperature
Adds mild heat and authentic serrano flavor without artificial spice extracts
Organic Citric Acid
1g (1/4 teaspoon) · Anthony's Organic Citric Acid
Brightens flavor and acts as natural preservative without synthetic additives
Instructions
Step 1. Wash and scrub 1.4kg organic potatoes thoroughly but do not peel - the skin adds nutrients and texture. Using a mandoline slicer or sharp knife, cut potatoes into uniform 1.5mm thick rounds. Immediately place sliced potatoes in a large bowl of cold water to prevent browning and remove excess starch - soak for 30 minutes, changing water twice. This step is crucial for achieving maximum crispiness.
Step 2. While potatoes soak, prepare the seasoning blend. In a small bowl, whisk together 12g vinegar powder, 8g sea salt, 2g serrano powder, and 1g citric acid until completely uniform. The vinegar powder tends to clump, so break up any lumps with the back of a spoon. Set aside in an airtight container until ready to use.
Step 3. Drain potatoes and pat completely dry with clean kitchen towels - any remaining moisture will cause dangerous oil splatter and prevent proper crisping. Heat 480ml avocado oil in a heavy-bottomed pot or deep fryer to exactly 160°C (320°F). Use a candy thermometer to maintain temperature - too hot and chips burn, too cool and they absorb excess oil becoming greasy.
Step 4. Fry potatoes in small batches of about 140g (1/4 of total) to avoid overcrowding and temperature drops. Cook for 3-4 minutes until edges just begin to turn golden and bubbling subsides - this indicates moisture has evaporated. Remove with slotted spoon and drain on paper towels for 30 seconds only.
Step 5. While chips are still warm (this is critical for seasoning adherence), immediately toss each batch with 1/4 of the seasoning blend (about 5.5g) in a large bowl. Use tongs to ensure even coating - the residual oil helps seasoning stick. Taste and adjust seasoning if needed.
Step 6. Allow chips to cool completely on wire racks for 10 minutes before final seasoning check. The flavors will intensify as they cool. Store immediately in airtight containers with tight-fitting lids to prevent moisture absorption. For maximum crispness, add a small silica gel packet (food-safe) to each container.
Storage
Store in airtight containers at room temperature for up to 5 days. Avoid refrigeration which causes sogginess. If chips lose crispness, spread on baking sheet and warm in 150°C oven for 3-5 minutes to restore texture.
Cost Comparison
Cost per serving (homemade)$0.71
Cost per serving (store-bought)$1.25
Savings43%
Initial ingredient investment is higher but creates multiple batches. The avocado oil alone makes 2 batches, while seasonings last for dozens of batches, dramatically reducing per-serving costs over time.