Hot and Spicy Ribbon Chips
- 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
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.