Title: Homemade Red Chile Potato Chips
Categories: Southwest
Yield: 8 Servings

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	ts	Pure red chile powder
1/2	ts	Cayenne chile powder
1/4	ts	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.

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