- Chips
- 2 To 3 (about 1 lb) Idaho
- Baking potatoes
- 1 qt To 2 quarts peanut or
- - canola oil, for frying
- CHIP SEASONING
- 1⁄2 t Pure red chile powder
- 1⁄2 t Cayenne chile powder
- 1⁄4 t Salt
1. Note: idaho russet baking potatoes make the best chips, as they are high in moisture and low in sugar.
2. Peeli and slice the potatoes paper-thin with a mandolin or in a food processor.
3. Soak the sliced potatoes in ice-cold water 5 minutes.
4. (you can slice the potatoes ahead of time and hold them in water as long as 4 or 5 hours).
5. 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.
6. Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl.
7. Fryi the potatoes in batches until crisp and brown.
8. Remove with a slotted spoon or use a spoon and strainer, and drain on paper towels.
9. Transfer to a large bowl and toss chips with chip seasoning while still warm.
10. serving suggestions: for best results, serve immediately.
11. Good with burgers, sandwiches, or with eggs and chorizo for breakfast or brunch.
12. Storage: can be stored in a cool, dry place two to three days, or up to one week in dry climates.
13. from "coyote"s pantry" by miller and kiffin.
14. Christie aspegren, september 93 round robin.