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Spicy Ribbon Potato Chips

 Spicy Ribbon Potato Chips
You won't settle for store-bought chips again after munching these crispy deep-fried snacks. Seasoned with chili powder and cayenne pepper, the zippy paper-thin chips are surefire crowd-pleasers. -Sue Murphy, Greenwood, Michigan
8 ServingsPrep: 15 min. + soaking Cook: 15 min./batch


  • 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
  • lengthwise into very thin strips. Place in a large bowl; add 3
  • teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes;
  • place 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: 8 servings.