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Air Fryer Habanero Crisps with Honey Fire Cider Glaze

Thin potato crisps seasoned with minced habanero, air fried crisp, and tossed in a sweet-hot honey and fire cider glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 large russet or Yukon Gold potatoes sliced 1.5 to 2 mm
  • 1-2 fresh habaneros finely minced, gloves on
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika optional
  • black pepper
For the honey fire cider glaze
  • 3 tbsp fire cider
  • 2 tbsp honey
  • 1 tsp soy sauce or tamari
  • 1/2 tsp cornstarch mixed with 1 tsp water

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the potatoes 1.5 to 2 mm thick on a mandoline. Soak in cold water 15 to 20 minutes, then drain and pat very dry.
  2. Toss the dry slices with the oil and spices. Stir half the minced habanero into the oil and spices; save the rest to add to the glaze for a sharper hit.
  3. Preheat the air fryer to 350°F (175°C).
  4. Lay the slices in a single layer, no stacking. Cook 8 to 12 minutes, flipping halfway, pulling any that brown early.
  5. Cool on a wire rack; the chips crisp further as they cool.
  6. Simmer the fire cider, honey, and soy sauce, whisk in the cornstarch slurry until glossy, and toss the crisps lightly. Finish with cilantro, lime zest, and flaky salt.

Notes

Gloves for the habanero, and mince it very fine so the heat is even.
Glaze light — too much softens the crisps.
Soak and dry hard for real crunch.