Homemade Red Chile Potato Chips

Serving Size : 8 Preparation Time: 0:0
Ingredients

for prepare Homemade Red Chile Potato Chips

:

Amount	Measure	Ingredient - Preparation Method
chips homemade red chile potato chips
2		(about 1 lb) idaho - baking potatoes (2
to 3 homemade red chile potato chips
1	quart	to 2 quarts peanut or - canola oil, for fryi
chip seasoning homemade red chile potato chips
1/2	teaspoon	pure red chile powder
1/2	teaspoon	cayenne chile powder
1/4	teaspoon	salt

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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .