 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Seasoned with chili powder and cayenne pepper, these paper-thin chips are surefire crowd-pleasers. Ingredients:
4 medium unpeeled potatoes |
4 teaspoons salt, divided |
4 cups ice water |
1 tablespoon chili powder |
1 teaspoon garlic salt |
1 teaspoon dried parsley flakes |
1/4 to 1/2 teaspoon cayenne pepper |
oil for deep-fat frying |
Directions:
1. 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.
2. Place potatoes on paper towels and pat dry. In a small bowl, combine the chili powder, garlic salt, parsley, cayenne and remaining salt; set aside.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 2-3 minutes or until deep golden brown, stirring frequently.
4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with reserved seasoning mixture. Store in an airtight container. Yield: 10 cups.
|
|