* 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 -------- ------------ -------------------------------- 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" - - - - - - - - - - - - - - - - - - - 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.