*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Potatoes                         Southwest
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    To 3 (about 1 lb) Idaho -- baking potatoes
    1      quart         To 2 quarts peanut or -- canola oil, for fryi
                         -----CHIP SEASONING-----
      1/2  teaspoon      Pure red chile powder
      1/2  teaspoon      Cayenne chile powder
      1/4  teaspoon      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
   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
   From 'Coyote’s Pantry' by Miller and Kiffin. Christie Aspegren, September 93
 Round Robin.
                    - - - - - - - - - - - - - - - - - -