Homemade red chile potato chips
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 (about 1 lb) Idaho baking potatoes | |
| ½ | teaspoon | Pure red chile powder |
| ½ | teaspoon | Cayenne chile powder |
| 1 | quart | To 2 quarts peanut or canola oil, for frying |
| ¼ | teaspoon | Salt |
Directions
CHIPS
CHIP SEASONING
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.