Curry Potato Chips

I love the weekend. Who doesn’t? It is a time to chill, to hang out, and to enjoy good food and a drink. This is also a time where I do most of my cooking, and thinking. My life is busy, like yours, I am sure. Meetings upon meeting, decisions upon decisions, and the busy tasks in between a work day. When we say TGIF (Thank God It’s Friday), we mean it, and I mean it as well. It is a time where we can take time and hang out with our kids, and it is a time where I can make every attempt to have them try something new to eat.

Curry Potato Chips Baked

I had it all planned. Mixed skewers. My boys are now really starting to enjoy thinly sliced pork, beef, chicken, or whole shrimp, that are marinated, skewered, and grilled. I am really satisfied that they are trying new flavors, and attempting different types of protein.

This weekend, I prepared mix skewers of beef, shrimp, onion, and baby port0bella mushrooms, marinated in my standard soy sauce, pepper, garlic, oyster sauce, and honey. I wanted something that the kids could relate to, as I did not want them to freak out that a mushroom was next to their shrimp or beef. Trust me, it happens. I was hoping that a chip, and a colored chip, would distract them.

My kids love french fries. Two love them with ketchup, the other, standard salt. I was not going with fries this night. I wanted something non-fried, and went with a baked route. Bring on the curried potato chips. When brought to the table, it was like sharks on plankton. I plated, I saw, then they were gone. That is always a great sign.


  • 3 yukon gold potatoes, skin on, cleaned, and thinly sliced into 1/8- – 1/4 inch slices
  • 2 1/2 tsp curry powder
  • 1 tsp of salt
  • 4 tbsp unsalted butter, melted

Once all your potatoes are thinly sliced, soak them in a large bowl of cold water for about one hour.

Drain and strain the water, and make sure the potatoes are nice and dry.

Preheat your oven to 400 degrees.

Melt your butter with the curry powder. Enjoy the color. Take the potatoes, add them to a bowl, then mix the butter with the potatoes, making sure to coat all of the potatoes.

Curry Potato Chips Baked

Cook in the preheated oven on baking sheets, in a single layer, for 20 minutes on each side. Be certain you keep an eye on them as you want a nice golden brown, not black, or burned. They will go bitter if you cook them too long.

When you have cooked, and flipped them, and cooked again, season them with salt. Plate and serve.

No ketchup needed. No Mustard. No sauce at all. The flavor of the curry and salt was enough to get everyone excited. My only fault, was I should have tripled the amount. 🙂


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Curry Potato Chips”

  1. These look so fantastic. I’m craving them now but alas, no curry powder in the house. What a sin even for a half Indian! If I try these and blog about them, I’ll definitely let you know and credit you. 🙂

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