Crispy Potato Mojos Chips

Crispy potato mojos are a game day favorite at my house and always disappear faster than I can fry the next batch. Their savory crunch and tender centers remind me of classic diner sides and childhood potluck tables. If you have a bag of potatoes and crave an irresistible homemade snack, this recipe delivers every time.

First time I made these, everyone fought over the last piece. It is now my emergency appetizer whenever friends stop by unannounced.

Ingredients

• Potatoes: look for gold or red-skinned potatoes as they fry up crisp and creamy inside
• Milk: helps the breading stick while lending a hint of richness
• Fried chicken breading mix: like Shore Lunch or Oven Fry brand brings savory seasoned crunch
• Oil for frying: choose a neutral oil with high smoke point like canola or peanut oil so mojos get crispy not greasy
• Tip: select firm potatoes with minimal sprouts or blemishes for best results and scrub well since you will leave the peels on

Instructions

Cut the Potatoes:

Carefully wash your potatoes but do not peel. Slice into rounds about one quarter inch thick. Cutting thinner will give you crispier results while thicker slices are more pillowy in the middle. I recommend a mix for a variety of textures.

Prepare the Dredge:

Pour milk into a shallow bowl and dump the breading mix into another. Dip each potato slice in the milk so both sides are wet then coat them evenly in the breading mix pressing gently so it sticks well.

Heat the Oil:

Add enough oil to your frying pan to reach about one inch deep. Warm over medium heat. You are looking for oil hot enough so a drop of water sizzles immediately across the surface but not so hot the breading scorches.

Fry the Mojos:

Carefully lower the coated potatoes into the hot oil using tongs. Fry for two to three minutes per side making sure to turn when golden brown. Adjust temperature if mojos cook too quickly or not fast enough.

Drain and Serve:

Take potatoes out with a slotted spoon or tongs and let them drain on a plate lined with paper towel. Serve immediately with your favorite dipping sauces.

Potatoes are my comfort food. One snowed in winter we made batches of these with every possible dipping sauce on hand and laughed until the very last plate was scraped clean.

Storage Tips

Store leftover mojos in an airtight container in the fridge for up to three days. Reheat on a baking sheet in a hot oven so they regain their crunch. Avoid microwaving since they soften quickly. Freezing is possible though texture is best enjoyed fresh.

Ingredient Substitutions

If you do not have chicken breading mix use seasoned flour with salt paprika black pepper and a touch of garlic powder. For a dairy free version use oat or almond milk. No deep fryer needed but an air fryer creates a similar crispness with a lighter finish.

Serving Suggestions

Serve with ranch ketchup spicy aioli or barbecue sauce. Top with shredded cheese and a sprinkle of chopped chives for a loaded upgrade. Great sidekick to burgers or roasted meat. At brunch time try with eggs and bacon for a twist on hash browns.

Cultural and Historical Context

Potato mojos are rooted in American diner menus and fast casual chains particularly on the West Coast. Their origins draw inspiration from Spanish and Filipino fritters where starchy vegetables are dredged and fried to golden perfection. Over time they became a staple at potlucks and picnics across the country.

Seasonal Adaptations

New potatoes in spring make delicious mini mojos. In autumn use sweet potatoes for a caramelized touch. During holidays sprinkle mojos with smoked paprika for warmth.

Success Stories

Nearly every party I have brought these to someone asks for the recipe and another handful for the road. Kids go wild for them and even picky eaters are willing to give them a try especially when they can dunk in their own favorite sauce.

Freezer Meal Conversion

Fry and cool the potato mojos then freeze in a single layer before transferring to a container. When ready to serve bake on a rack in a hot oven to revive their crispy texture. Perfect for prepping snacks ahead before busy weekends or gatherings.

Once you try homemade potato mojos you will see how fast they become the hit of any gathering. Enjoy them hot and fresh for a sensational snack everyone loves.

Recipe FAQs

→ What kind of potatoes work best?

Starchy varieties like Russet potatoes provide a crispier texture when fried, while Yukon Gold offers a rich flavor and lovely golden color.

→ Can I bake instead of fry the potato mojos?

Yes, bake slices on a lined sheet at 425°F, flipping halfway, until crisp and golden for a lighter version.

→ What dips pair well with potato mojos?

Classic ranch, ketchup, cheese sauce, or spicy aioli all complement the crispy, savory potatoes beautifully.

→ How do I achieve maximum crispiness?

Slice potatoes thinly and fry in hot oil, ensuring they’re not overcrowded. Drain on paper towels immediately after frying.

→ Can I use homemade breading mix?

Absolutely! Combine flour, breadcrumbs, salt, and preferred spices for a homemade coating with personal flair.