Hot and Spicy Ribbon Chips
Ribbon Chips
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
deep fry
dairy free
pescatarian
- 1 tsp salt
- oil for frying
- 1 tsp garlic salt
- 2 pounds 4-6 colorado baking potatoes
- 1 tbls chili powder
- 1/4-1/2 tsp cayenne pepper
- Carbohydrate 0.271868333759681 g
- Cholesterol 0 mg
- Fat 10.5819766667974 g
- Fiber 0.168933337319423 g
- Protein 0.060680000095628 g
- Saturated Fat 0.8572075416897 g
- Serving Size 1 1 Serving (11g)
- Sodium 77.5986666745447 mg
- Sugar 0.102934996440258 g
- Trans Fat 0.467559791688312 g
- Calories 94 calories
With electable peeler, peel thin strips of potatoes lengthwise to make ribbons. Pale in 1 quart of ice water; add 1 tablespoon of salt. Heat about 1 inch of oil in deep fryer or heavy pan to 365 degrees. Combine chili powder, salt, garlic salt and cayenne pepper; set aside. Drain potatoes and pat do with paper towels. Fry potatoes in batches until golden and crisp; remove to paper towels. Season with chili powder mixture.
