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Spicy Ribbon Potato Chips

4 medium unpeeled baking potatoes
4 teaspoons salt, divided
4 cups ice water
1 tablespoon chili powder
1 teaspoon garlic salt
1/4 to 1/2 teaspoon cayenne pepper
Oil for deep-fat frying

Using a vegetable peeler or metal cheese slicer, cut potatoes into
very thin lengthwise strips. Place in a large bowl; add 3 teaspoons
salt and ice water. Soak for 30 minutes; drain. Place potatoes on
paper towels and pat dry. In a small bowl, combine the chili
powder, garlic salt, cayenne and remaining salt; set aside. In an

Printed from tasteofhome.com Oct 7, 2008

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Spicy Ribbon Potato Chips cont.

electric skillet or deep-fat fryer, heat oil to 375°. Cook
potatoes in oil in batches for 3-4 minutes or until deep golden
brown, stirring frequently. Remove with a slotted spoon; drain on
paper towels. Immediately sprinkle with seasoning mixture. Store in
an airtight container.

Yield: 6-8 servings.