Try this Homemade Red Chile Potato Chips recipe, or contribute your own.
Suggest a better descriptionNote: 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.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 8 | ||
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Calories: 998 | ||
Calories from Fat: 973 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.1g | 144 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 49.9g | ||
Polyunsanturated Fat 34.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 226.7mg | 6 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 9g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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