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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Jalapeño Chips


2 cups              Canned Jalapeños, sliced

1 cup               Flour, all-purpose

1 Tbl               Creole Seasoning (page xx)

1 tsp                Salt

2 cups              Buttermilk

1                      Egg

1 1 /2 cups       Cornmeal

1 /2 cup           Corn flour

1 Tbl               Creole Seasoning (page xxx)

1 Tbl               Salt

3-4 quarts      Peanut Oil for frying


Heat oil in a cast iron skillet to 350 degrees.

Mix the flour, Creole seasoning and salt in a bowl. Beat together the buttermilk and egg in a second bowl. In a third bowl combine cornmeal, corn flour and seasonings.

Place the jalapeños in the seasoned flour first, knock off excess flour and place in buttermilk mixture. Drain well. Coat with cornmeal mixture and drop into fryer. Fry until golden, approximately 5-7 minutes.

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