HOMEMADE RED CHILE POTATO CHIPS

      Title: HOMEMADE RED CHILE POTATO CHIPS
  Categories: Potatoes, Southwest
       Yield: 8 Servings
  
 MMMMM---------------------------CHIPS--------------------------------
       2    To 3 (about 1 lb) Idaho
            - baking potatoes
       1 qt To 2 quarts peanut or
            - canola oil, for frying
 
 MMMMM-----------------------CHIP SEASONING----------------------------
     1/2 ts Pure red chile powder
     1/2 ts Cayenne chile powder
     1/4 ts Salt
  
   Note: Idaho russet baking potatoes make the best chips, as they are
   high in moisture and low in sugar.
   
   1. Peel and slice the potatoes paper-thin with a mandolin or in a food
   processor. Soak the sliced potatoes in ice-cold water 5 minutes. (You
   can slice the potatoes ahead of time and hold them in water as long
   as 4 or 5 hours.) Drain in a salad spinner or lay flat on kitchen
   towels and pat dry.
   
   2. Heat the oil in a deep fryer or large pot to 350 degrees.
   Meanwhile, thoroughly combine all the chip seasoning ingredients in a
   bowl. Fry the potatoes in batches until crisp and brown. Remove with
   a slotted spoon or use a spoon and strainer, and drain on paper
   towels.
   
   3. Transfer to a large bowl and toss chips with chip seasoning while
   still warm.
   
   Serving suggestions: For best results, serve immediately. Good with
   burgers, sandwiches, or with eggs and chorizo for breakfast or brunch.
   Storage: Can be stored in a cool, dry place two to three days, or up
   to one week in dry climates.
   
   From 'Coyote's Pantry' by Miller and Kiffin. Christie Aspegren,
   September 93 Round Robin.
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