Title: Homemade Red Chili Potato Chips
Categories: Snack Chili
Yield: 8 Cups

1	lb	Idaho baking potatoes (2-3)
1	qt	(to 2 qt) peanut or canola oil for frying
CHIP SEASONING
1/2	ts	Pure red chili powder
1/2	ts	Cayenne chili powder
1/4	ts	Salt

1. Peel and slice the potatoes paper-thin with a mandoline 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 4-5 hours.) Drain in a salad spinner or lay flat on paper towels and pat dry.

2. Heat the oil in a deep fryer or large pot to 350 F. 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 and drain on paper towels.

3. Transfer to a large bowl and toss chips with chip seasoning while still warm. For best results, serve immediately. Can be stored in a cool dry place for 2-3 days, or up to 1 week in dry climates.

From: "Coyote's Pantry" by Mark Miller : Baltimore Sun

From: Diane Lazarus Date: 05-26-96 (F) Cooking Ä

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