[CH] Home Made Red Chili Potato Chips
Allen Prunty (allen@alprunty.com)
Sat, 16 Aug 2008 17:03:42 -0400
* Exported from MasterCook *
Homemade Red Chile Potato Chips
Recipe By : Miller and Kiffin
Serving Size : 8 Preparation Time :0:00
Categories : Chili Head
Amount Measure Ingredient -- Preparation Method
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CHIPS:
2 lg Idaho baking potatoes
1 qt peanut or canola oil
- for frying
SEASONING:
1/2 t Pure red chile powder
1/2 t Cayenne chile powder
1/4 t Salt
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.
Source:
"Coyote's Pantry"
Copyright:
"1993"
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Serving Ideas : 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.
NOTES : Idaho russet baking potatoes make the best chips, as they are
high in moisture and low in sugar.