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Jalapeno Popper Cactus-Cut Potato Chips

  • Difficulty Easy
  • Time 2 hours 30 minutes

This one’s for the Canadians! Well, when we’re talking air-fried potatoes – this one’s for everyone.

If you like spice you need to make these – the real kick comes from letting the cut potatoes soak in jalapeno-infused water.

This blend features Buttermilk Powder, Garlic, Onion, Mild Green Chile Pepper, White Vinegar Powder, Jalapeño Pepper, and more goes great on eggs, pasta, fries, popcorn, tots, wings, veggies – you name it.

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Jalapeno Popper Cactus-Cut Potato Chips

  • Author: Chef Ryan Wiebe
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 46 servings 1x


  • 12 lbs of Russet or Yukon gold potatoes 
  • 12 Jalapeños, depending on how spicy you want your chips
  • Spiceology Jalapeño Popper seasoning, as needed
  • Optional, oil for frying if not using an air fryer


  1. Blend Jalapeño with 1 tablespoon of water, seeds and all. Add to a large bowl of 6 cups water and mix. 
  2. Slice your potatoes thin right into your jalapeño water with a mandolin or very sharp knife. Let them soak for a few hours or overnight. 
  3. Dry your chips and place into your air fryer basket. Cook at 400°F until crispy, about 10-12 minutes, and make sure to move them around every few mins to avoid sticking together). Don’t have an air fryer? You can fry in them oil at 350°F until golden, about 2-4 minutes. 
  4. Place cooked chips in a bowl, toss with Spiceology’s Jalapeño Popper seasoning and enjoy right away with your fav burger or sandwich! 

Used in this Recipe


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