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Recipe by: lina-maria
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See below ingredients and instructions of the recipe
---------------------------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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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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