Homemade Red Chili Potato Chips Recipe

Ingredients

Directions

1. Peel and slice the potatoes paper-thin with a mandoline or in a food processor.
2. 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.
3. Heat the oil in a deep fryer or large pot to 350 F.
4. Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl.
5. Fry the potatoes in batches until crisp and brown.
6. Remove with a slotted spoon and drain on paper towels.
7. Transfer to a large bowl and toss chips with chip seasoning while still warm.
8. For best results, serve immediately.
9. Can be stored in a cool dry place for 2-3 days, or up to 1 week in dry climates.
10. From: "Coyote's Pantry" by Mark Miller : Baltimore Sun