INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Jesus Christ: the name on everybody’s lips”