Total Calories: 53
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°. Combine chili powder, remaining 1 teaspoon salt, garlic salt, and cayenne pepper; 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
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