There’s just something magical about the first shatteringly crisp bite of these Lard-fried Potato Chips with Smoked Paprika & Scallions. Golden edges, savory warmth from smoked paprika, and those bright pops of scallion bring down-home nostalgia and gourmet flair together in every bowl. This recipe isn’t just about making a snack—it’s about celebrating ultra-crispy potatoes lovingly fried the old-fashioned way, using lard for unbeatable flavor and crunch. Trust me, once you serve up a batch of these beauties, you’ll never look at potato chips the same way again.
Ingredients You’ll Need
The magic of Lard-fried Potato Chips with Smoked Paprika & Scallions begins with just a handful of humble ingredients, each playing a starring role. Every choice here adds distinct flavor, irresistible texture, or eye-catching color—there’s no wasted space on this list!
- Russet potatoes: Their sturdy texture and high starch content create chips that fry up especially crisp and hold their shape beautifully.
- Rendered lard: Lard fries at a high temperature, lending incredible crispiness and a savory, rich undertone you simply can’t get with other oils.
- Smoked paprika: This key spice adds a beautiful color and a sweet, smoky depth that instantly upgrades your classic potato chip.
- Sea salt: Brings out all the natural flavors and gives that satisfying salty finish chip lovers crave.
- Garlic powder: Adds a subtle aromatic dimension that mingles perfectly with the smokiness of the paprika.
- Scallions: Sliced fresh and tossed in at the end, they lend a burst of freshness and a pop of color that makes every chip extra tempting.
How to Make Lard-fried Potato Chips with Smoked Paprika & Scallions
Step 1: Prep the Potatoes
Begin by scrubbing your russet potatoes and slicing them paper-thin—about 1/16 inch is ideal. I can’t recommend a mandoline enough for even slices, but a sharp knife and a steady hand work too. Rinse the slices in cold water until it runs clear, washing away excess starch. This simple step means crispier chips and prevents any unwanted stickiness. Dry each slice thoroughly with a kitchen towel or paper towels; any dampness could lead to splatters once they hit the hot lard.
Step 2: Heat the Lard
Pour the rendered lard into a heavy-bottomed pot or your favorite deep fryer. Gently bring it to 350°F (175°C) over medium-high heat. A thermometer is your best friend here for consistent results—if the oil is too cool, your chips might soak up oil and turn greasy; too hot, and they’ll burn before they crisp. Patience at this stage pays dividends later!
Step 3: Fry the Chips
Working in small batches (so you don’t crowd the pot), gently slip the potato slices into the shimmering lard. Give each chip room to float and fry for 3 to 4 minutes, stirring and flipping so they’re evenly golden on all sides. You’ll know they’re ready when the edges curl up slightly and their color turns a beautiful toasted hue. Use a slotted spoon to lift them out onto a plate lined with paper towels to catch any excess oil.
Step 4: Season with Smoked Paprika, Salt, and Garlic Powder
While your chips are still hot and glistening, hit them with a shower of smoked paprika, sea salt, and garlic powder. The warm surface helps the flavors stick and meld into every crunchy bite. Don’t be shy with the seasoning—it’s what sets these Lard-fried Potato Chips with Smoked Paprika & Scallions apart from any ordinary chip.
Step 5: Toss with Scallions & Serve
Repeat the frying and seasoning with each batch. Once all the potatoes are deliciously crisped and seasoned, transfer them to a big bowl and toss with thinly sliced scallions. The aroma at this point is unbeatable. Pile high on a platter and serve them up immediately while the chips are at their absolute crunchiest and the scallions still vibrant.
How to Serve Lard-fried Potato Chips with Smoked Paprika & Scallions
Garnishes
Right before serving, take your Lard-fried Potato Chips with Smoked Paprika & Scallions up a notch with a few simple finishing touches: a squeeze of fresh lime brings out all those aromatic spices, a quick sprinkle of extra scallion keeps things bright and green, and if you’re feeling fiery, a dash of cayenne or chili flakes will wake up every taste bud.
Side Dishes
These chips absolutely shine alongside anything from a juicy burger or slow-cooked pulled pork to a zippy grilled chicken sandwich. I love setting out a platter at parties with dips like cool sour cream, garlicky aioli, or even a bold, tangy barbecue sauce—the chips’ smoky warmth and crispness are totally irresistible with creamy or spicy dips.
Creative Ways to Present
For serious wow-factor, serve your Lard-fried Potato Chips with Smoked Paprika & Scallions in vintage enamel bowls, individual paper cones, or even rustic mason jars for that old-school, snack-stand charm. They also make a fabulous topping for salads or an unexpected garnish over soups—ultra-crisp and flavorful, they’re a fun way to upgrade any dish!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (no promises!), tuck any remaining chips into an airtight container as soon as they’re completely cool. This helps lock in their crunch and keeps them fresh for up to 2 days. Whenever possible, avoid the fridge—it can introduce moisture and soften your carefully fried chips.
Freezing
While freezing isn’t ideal for preserving the best crunch and texture of Lard-fried Potato Chips with Smoked Paprika & Scallions, you can spread leftover chips on a sheet tray, freeze, and then transfer to a freezer bag for short-term storage. Just keep in mind, some of the crispness will be lost in the process, so they’re best enjoyed fresh.
Reheating
To bring your chips back to life, preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and warm them for 3-5 minutes until crisp again. Avoid the microwave, which can make your chips chewy and limp rather than restoring their beautiful shattery crunch.
FAQs
Can I use another type Snack
While russets are the gold standard for ultimate crispness in Lard-fried Potato Chips with Smoked Paprika & Scallions, you can try Yukon Golds for a slightly buttery, rich flavor. Just be aware the texture may be a touch less crunchy and more tender.
Is there a vegetarian or vegan substitute for lard?
Absolutely! For a vegetarian or vegan version, opt for refined coconut oil (which has a neutral flavor) or even sunflower oil. While the chips will be delicious, lard does bring an unmatched depth and crunch, so the final result will be subtly different.
Can I make these Lard-fried Potato Chips with Smoked Paprika & Scallions ahead?
Yes! You can make the chips a day in advance. Simply cool them fully, store in an airtight container, and if needed, re-crisp in a hot oven just before serving. Add the scallions at the last minute so they stay bright and fresh.
How thin should I slice the potatoes?
The ultimate chip is about 1/16 inch thick—thin enough to become wonderfully crisp in the fryer, but with enough heft to not fall apart. If you don’t have a mandoline, aim for slices that feel paper-thin and consistent.
Can I spice things up even more?
Of course! Feel free to experiment with extra seasonings—think cayenne for heat, chili powder for smoky depth, or even a squeeze of lemon or lime zest before serving for a bright citrusy finish on your Lard-fried Potato Chips with Smoked Paprika & Scallions.
Final Thoughts
Now that you’ve got every tip and secret in your back pocket, there’s nothing stopping you from transforming humble potatoes into a spectacular snack with these Lard-fried Potato Chips with Smoked Paprika & Scallions. Fry up a batch, gather your favorite people, and dive into the warm, savory crunch—there’s just no comparison to homemade!
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Lard-fried Potato Chips with Smoked Paprika & Scallions Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavorful delight of lard-fried potato chips seasoned with smoked paprika and scallions. These crispy homemade chips are a perfect gluten-free snack bursting with savory goodness.
Ingredients
Potato Chips:
- 4 large russet potatoes, thinly sliced (about 1/16 inch thick)
For Frying:
- 1½ cups rendered lard
Seasoning:
- 1 teaspoon smoked paprika
- ¾ teaspoon sea salt (or to taste)
- ½ teaspoon garlic powder
- 2 scallions, thinly sliced
Instructions
- Rinse and Dry Potatoes: Rinse potato slices under cold water to remove excess starch. Pat dry thoroughly with paper towels.
- Heat Lard: Heat lard in a pot or fryer to 350°F (175°C).
- Fry Potatoes: Fry slices in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
- Season Chips: Sprinkle hot chips with smoked paprika, salt, and garlic powder. Toss with scallions and serve.
Notes
- For extra flavor, consider adding cayenne or a squeeze of lime juice.
- Store leftovers in an airtight container for up to 2 days; reheat in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup chips
- Calories: 240
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
