Spicy Jalapeno Chips With Cream Cheese Sauce Dip

Wash peppers thoroughly under cool running water and cut off the end where the stems are. Slice peppers into rings a little less than a quarter inch thick. Set them aside.

In a frying pan or deep skillet add enough oil so that the peppers will float and not be crowded. Turn the heat on medium and allow to heat for just about 2 minutes.

In small mixing bowl add water to the onion ring mix and whisk until smooth. The batter should be about the consistency of onion ring batter or pancake batter.

Add the peppers all at once to the batter and stir gently with a fork until all pepper slices are thoroughly coated.

Very carefully add the peppers one or two at a time to the hot oil with a fork. Allow plenty of room. Don't overcrowd.

Fry the peppers about one and half minutes stirring and turning about ever 30 seconds or so. When peppers are a soft golden brown they are done.

Drain the peppers on paper towels. Sprinkle the peppers with salt as soon as you take them out.

The cream cheese and butter are just melted a minute or two in the microwave, stirred until creamy and used to dip the jalapeno slices in.

Velveeta melted with a little bit of milk will also make a tasty dip.

Chef's Note & Story

When dealing with hot peppers it is a good idea to wear disposable rubber gloves or simply wash your hands frequently and avoid handling the inside of the peppers.

These peppers can be made mild or hot by simply removing the seeds if you want them mild or leaving them in if you want them hot!