Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------CHIP SEASONING----------------------------
1/2 ts Pure red chile powder 1/4 ts Salt
1/2 ts Cayenne chile powder

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.

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