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Recipe by: lina-maria
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---------------------------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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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