Title: Cajun Potato Chips
Categories: Vegetable Blank
Yield: 4 Servings

4	c	Vegetable oil
2		Baking potatoes
		Salt
		Cayenne pepper

In a deep skillet or wok, heat 1-2 inches of oil, until hot but not smoking. Scrub potatoes, do not peel. Cut into 1/8 inch slices and pat dry. Add a few slices at a time to the oil. When potatoes go limp, remove with slotted spoon and drain on paper towels for 10 minutes. Reheat oil. Refry potatoes until crisp and brown. Drain on paper towels and season to taste. Serve warm.

From the personal recipe files of Roberta Thompson June 1995

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