| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Potatoes, Southwest | 8 | Servings | |
INGREDIENTS
| 2 | To 3 (about 1 lb) Idaho baking potatoes | |
| 1 | qt | To 2 quarts peanut or canola oil, for frying |
| 1/2 | ts | Pure red chile powder |
| 1/2 | ts | Cayenne chile powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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