CHIPS
2    To 3 (about 1 lb) Idaho
- baking potatoes
1 qt To 2 quarts peanut or
- canola oil, for frying

-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 Coyotes Pantry by Miller and Kiffin. Christie Aspegren, September
93 Round Robin.