Taste of Home
Spicy Ribbon Potato Chips
TOTAL TIME: Prep: 15 min. + soaking Cook: 15 min./batch
YIELD: 8 servings.
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
Ingredients
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4 medium unpeeled baking potatoes
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4 teaspoons salt, divided
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4 cups ice water
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1 tablespoon chili powder
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1 teaspoon garlic salt
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1/4 to 1/2 teaspoon cayenne pepper
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Oil for deep-fat frying
Directions
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1.
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.
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2.
In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside.
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3.
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.
Nutrition Facts
1 each: 184 calories, 11g fat (1g saturated fat), 0 cholesterol, 1423mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 2g protein.
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