Hot and Spicy Ribbon Chips

Ingredients

• 6 medium Colorado russet variety potatoes
• Oil for frying
• 1 tablespoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Garlic salt
• 1/4-1/2 teaspoon  Cayenne pepper

Instructions

With a vegetable peeler, peel thin strips of potatoes lengthwise to make ribbons, or with a knife, cut potatoes into very thin lengthwise slices. Place in 1-quart ice water mixed with 1-tablespoon salt. Heat oil in a deep-fat fryer or heavy pan to 365 degrees. Combine chili powder, salt, garlic salt and cayenne peppers; set aside. Drain potatoes and pat dry with paper towels. Fry potatoes in batches until golden and crisp; remove to paper towels. Season with chili mixture.