Wednesday, November 20, 2013

Chile Lime Kettle Chips

6 russet potatoes, sliced 1/8 inch thick (use a mandolin if you have one)
1 T chili powder
1 T salt
1 C lime juice
Peanut oil, for frying

Put the potato slices in a large pot and cover with water.  Add in the lime juice.  Boil for about 8-10 minutes or until somewhat tender.  Drain them and lay them on a towel to completely dry.  Mix the chili powder and salt together.

Preheat the peanut oil to 350 degrees.  Fry the potatoes in batches for about 5-7 minutes or until very crispy.  Drain on paper towels.  Immediately upon removing them from the oil, sprinkle the salt and chili powder mixture on them while hot.

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