Homemade Red Chile Potato Chips
2 to 3 (about 1 lb) idaho baking potatoes
1 qt to 2 quarts peanut or canola oil,, for frying
1/2 tsp pure red chile powder
1/2 tsp cayenne chile powder
1/4 tsp 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
3. Transfer to a large bowl and toss chips with chip seasoning while
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