Recipe: Homemade Red Chile Potato Chips

HOMEMADE RED CHILE POTATO CHIPS

"Good with burgers, sandwiches, or with eggs and chorizo for breakfast or brunch."

2 Idaho baking potatoes (about 1 lb)*
1 quart to 2 quarts peanut oil or canola oil, for frying
FOR THE CHIP SEASONING:
1/2 teaspoon pure red chile powder
1/2 teaspoon cayenne chile 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.)

TO FRY:
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 F.

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.

STORAGE:
Chips can be stored in a cool, dry place two to three days, or up to one week in dry climates.

*Idaho russet baking potatoes make the best chips, as they are high in moisture and low in sugar.

Makes 8 servings
Source: Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques by Mark Charles Miller and Mark Kiffin