Homemade Red Chili Potato Chips

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Homemade Red Chili Potato Chips

 

2 russet baking potatoes, about 1 lb.

1 to 2 quarts peanut oil or canola oil, for frying

 

Seasoning:

1/2 teaspoon pure red chili powder

1/2 teaspoon cayenne chili powder

1/4 teaspoon salt

 

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 potato slices 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.

 

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.

 

Transfer to a large bowl and toss chips with chip seasoning while still

warm. For best results, serve immediately.

Russet baking potatoes make the best chips, as they are high in moisture and

low in sugar.

Serves 8.

 

 

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