| 1 | Note: idaho russet baking potatoes make the best chips, as they are high in moisture and low in sugar. |
| 2 | Peel and slice the potatoes paper-thin with a mandolin or in a food processor. |
| 3 | Soak the sliced potatoes in ice-cold water 5 minutes. |
| 4 | (you can slice the potatoes ahead of time and hold them in water as long as 4 or 5 hours). |
| 5 | Drain in a salad spinner or lay flat on kitchen towels and pat dry. |
| 6 | Heat the oil in a deep fryer or large pot to 350 degrees. |
| 7 | Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl. |
| 8 | Fry the potatoes in batches until crisp and brown. |
| 9 | Remove with a slotted spoon or use a spoon and strainer, and drain on paper towels. |
| 10 | Transfer to a large bowl and toss chips with chip seasoning while still warm. |
| 11 | serving suggestions: for best results, serve immediately. |
| 12 | Good with burgers, sandwiches, or with eggs and chorizo for breakfast or brunch. |
| 13 | Storage: can be stored in a cool, dry place two to three days, or up to one week in dry climates. |
| 14 | from "coyote"s pantry" by miller and kiffin. |
| 15 | Christie aspegren, september 93 round robin. |
