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Habanero Pepper Chips with guacamole and a craft beer, garnished with whole Habanero peppers and fresh cilantro, on a rustic wooden table

Habanero Pepper Chips

Spicy, crispy, and full of flavor, these Habanero Pepper Chips will bring the heat to your snack game. A perfect treat for anyone who loves bold, fiery flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 peppers Habanero Peppers Fresh or dried, depending on your preference.
  • 1 bag Kettle Habanero Chips For a crispy base.
  • 1/4 cup Pepperoni Ezzo, mini, or uncured pepperoni for added flavor.
  • 1 tsp Garlic Powder For added flavor.
  • 1/2 tsp Paprika For a smoky depth.
  • 1/2 tsp Salt To taste.

Equipment

  • Oven
  • Skillet
  • Mixing bowl

Method
 

  1. Slice fresh Habanero peppers into thin rings, removing seeds for less heat, or grind dried peppers into a fine powder.
  2. Heat the pepperoni in a skillet over medium heat until crispy, about 3-4 minutes.
  3. Place the kettle chips into a large mixing bowl and add the crispy pepperoni. Toss gently to combine.
  4. Sprinkle garlic powder, paprika, and salt over the chips, then toss again until well-coated.
  5. If using fresh Habanero peppers, mix them into the chips. If using dried pepper powder, sprinkle evenly over the chips.
  6. Preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway through.
  7. Once baked, remove the chips from the oven and let them cool for a few minutes before serving.

Notes

If you prefer more heat, leave the seeds in the peppers or drizzle hot sauce over the chips before serving. For a smokier flavor, use smoked paprika.