Homemade Red Chile Potato Chips

* Exported from MasterCook *

HOMEMADE RED CHILE POTATO CHIPS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Southwest

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHIPS-----
2 To 3 (about 1 lb) Idaho -- baking potatoes
1 quart To 2 quarts peanut or -- canola oil, for fryi
-----CHIP SEASONING-----
1/2 teaspoon Pure red chile powder
1/2 teaspoon Cayenne chile powder
1/4 teaspoon Salt

Note: Idaho russet baking potatoes make the best chips, as they are high in
moisture and low in sugar.

1. Peel and slice the potatoes paper-thin with a mandolin or in a food
processor. Soak the sliced potatoes in ice-cold water 5 minutes. (You can
slice the potatoes ahead of time and hold them in water as long as 4 or 5
hours.) Drain in a salad spinner or lay flat on kitchen towels and pat dry.

2. Heat the oil in a deep fryer or large pot to 350 degrees. Meanwhile,
thoroughly combine all the chip seasoning ingredients in a bowl. Fry the
potatoes in batches until crisp and brown. Remove with a slotted spoon or use
a spoon and strainer, and drain on paper towels.

3. Transfer to a large bowl and toss chips with chip seasoning while still
warm.

Serving suggestions: For best results, serve immediately. Good with burgers,
sandwiches, or with eggs and chorizo for breakfast or brunch. Storage: Can be
stored in a cool, dry place two to three days, or up to one week in dry
climates.

From 'Coyote's Pantry' by Miller and Kiffin. Christie Aspegren, September 93
Round Robin.

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