Hot & Spicy Ribbon Chips

Serves: 10
Total Calories: 53


6 medium Colorado russet variety potatoes
1 tablespoon plus 1 teaspoon salt
1 oil for frying
1 tablespoon chili powder
1 teaspoon garlic salt
1/4 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°. 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

Nutritional Facts:

Serves: 10
Total Calories: 53
Calories from Fat: 0

This Hot & Spicy Ribbon Chips recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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