Recipe - Homemade Red Chile Potato Chips

CHIPS
2 To 3 (about 1 lb) Idaho
baking potatoes
1 qt To 2 quarts peanut or
canola oil, for frying

CHIP SEASONING
One half teaspoon Pure red chile powder
One half teaspoon Cayenne chile powder
One fourth teaspoon 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 paperthin with a mandolin or in a food
processor. Soak the cut or sliced up potatoes in icecold 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini