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Add a photoServings: 8
Ingredients
- 2 x To 3 (about 1 lb) Idaho baking potatoes
- 1 quart To 2 qts peanut or possibly canola oil, for frying
- 1/2 tsp Pure red chile pwdr
- 1/2 tsp Cayenne chile pwdr
- 1/4 tsp Salt
Directions
- 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 possibly in a food processor. Soak the sliced potatoes in ice-cool water 5 min. (You can slice the potatoes ahead of time and hold them in water as long as 4 or possibly 5 hrs.) Drain in a salad spinner or possibly lay flat on kitchen towels and pat dry.
- 2. Heat the oil in a deep fryer or possibly large pot to 350 degrees. Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl. Fry the potatoes in batches till crisp and brown. Remove with a slotted spoon or possibly use a spoon and strainer, and drain on paper towels.
- 3. Transfer to a large bowl and toss chips with chip seasoning while still hot.
- Serving suggestions: For best results, serve immediately. Good with burgers, sandwiches, or possibly with Large eggs and chorizo for breakfast or possibly brunch.
- Storage: Can be stored in a cold, dry place two to three days, or possibly up to one week in dry climates.
- 93 Round Robin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 0mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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