Welcome to the world of party snack recipes with these soft and crunchy Texas Toothpicks! The jalapeno strips are battered with a crispy & flavorful coating, providing a satisfying crunch, and ready in under 30 minutes.
When I first tasted them at a friend’s gathering, I instantly loved them, and my journey with them did not stop there. I keep recreating and experimenting with different flavors to make them even better.
Out of all, this recipe is the simplest that yeilds crispy, tasting fabulous Texas toothpicks.
Simply coat the jalapeño strips in egg and flour, then fry them to a golden brown(same as this fried jalapeno). This flavorful coating complements the natural taste of the jalapeños and pairs well with any dipping sauce(like this spicy garlic aioli). Enjoy them while they're still hot and warm!
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Why You'll Love This Recipe
⭐️Made with simple ingredients and requires minimal prep work.
⭐️It has the perfect balance of flavor, heat, and texture.
⭐️A customizable recipe that you can adapt to your preferences.
Ingredients
- Jalapeños: Every jalapeño is different, so always proceed with caution. Wear gloves if you’re new to the kitchen. Slice the jalapeños in half and use a spoon to remove the seeds and ribs. Then, chop off the stems and slice them into thin strips.
- All-purpose flour: I use sifted flour to avoid clumps and ensure a smooth, golden coating.
- Garlic powder & onion powder: One teaspoon of each is perfect for the depth of flavors.
- Paprika: Provides a smoky flavor to the Texas Toothpicks. Add extra pepper if you prefer an extra punch.
- Cayenne pepper: It's optional. And you can also adjust the quantity according to your heat tolerance.
- Egg: Bring the egg to room temperature for better incorporation into the batter.
- Cooking oil: I've used vegetable oil for frying, but you can choose any neutral-flavored oil that can handle high heat.
How To Make Texas Toothpicks
- Slice the jalapenos into thin strips. In a shallow bowl, whisk together the egg and water. In another bowl, mix the flour with garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper.
- Dip the sliced jalapeños into the egg mixture, ensuring they are well-coated.
- Then, dredge them in the flour mixture until completely covered, creating a nice coating.
- Heat oil in a deep fryer or heavy pan to 350°F. Fry the coated jalapeño strips for 3 minutes or until golden brown and crispy. Drain on paper towels and serve hot with a dipping sauce.
♨️How To Adjust The Heat Level
Texas Toothpicks can range from medium to medium-high heat levels, depending on the type of jalapeño used.
- For a milder version, remove all the seeds and membranes inside. However, the flesh of the jalapeño still retains some spiciness.
- If you prefer a spicier version, leave some seeds in and add more cayenne pepper or black pepper to intensify the heat. The more seeds present, the more pungent the Texas Toothpicks will be.
The Leftovers
These Texas toothpicks taste best when eaten hot & fresh. Over time, the jalapeños can make the crispy coating soggy.
- However you can store leftovers in the refrigerator for up to three days or in the freezer for up to two months. However, refrigeration and freezing can affect the crispiness.
- For the best results, Reheat in the oven or air fryer at 375°F for 10 minutes or until the coating turns crisp again. Avoid the microwave, as it makes them soft and pliable.
FAQ
Texas Toothpicks are a popular Tex-Mex style appetizer made from jalapeños sliced into thin strips, coated in a seasoned batter, and deep-fried. They are often served as a snack or appetizer with dipping sauces.
Yes! Follow the recipe, and instead of deep frying, arrange the jalapeno strips in a single layer to the air fryer basket. Spray oil for crispiness, and Air fry at 375°F for 10 minutes by shaking the basket halfway. Serve hot.
Yes! You can bake them at 425°F by placing them on a lined baking sheet, spraying them with cooking oil, and baking for about 15 to 20 minutes until crispy. They pair well with dipping sauces.
Some great options include Spicy salsa, Guacamole, jalapeno ranch, and Ranch dressing.
Absolutely! You can slice the jalapeños and prepare the seasoned batter separately. Then, coat and fry them before serving for the best texture and flavor.
Yes! You can experiment with different types of peppers based on your heat preference. Try banana peppers for a milder flavor, bell peppers for sweetness, or spicier varieties for an extra kick.
More Jalapeno Snack Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Texas Toothpicks
Ingredients
- 6 jalapeños sliced into thin strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 egg
- 2 tablespoons water
- 1 cup oil for frying; vegetable or peanut oil
Instructions
- Slice the jalapeños into halves, the remove the seeds and the white membrane inside. And then slice them into thin strips.
- In a shallow bowl, whisk the egg with water.
- In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Dip the jalapeño strips into the egg mixture, coating them well.
- Dredge them in the flour mixture until fully covered. Shake gently to remove excess flour.
- Heat oil in a deep fryer or heavy pan to 350°F.
- Fry the coated jalapeño strips in batches for 2–3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
- Adjust heat levels by removing seeds for milder bites or keeping some for extra spice. Add cayenne or black pepper for more heat.
- You can also bake at 425°F for 15-20 minutes until crispy, spraying with cooking oil for better texture.
- Serve hot with dipping sauces like spicy salsa, guacamole, chipotle mayo, or ranch dressing.
- Best to enjoy as freshly made, these Texas toothpicks become soft and soggy once stored.
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