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Spicy Ribbon Potato Chips
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |