Spicy Ribbon Potato Chips |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
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 |
Directions:
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.
2. In a small bowl, combine the chili powder, garlic salt, 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 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.
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