Red Chile Kettle Chips
1 lb. russet potatoes
2 Tbsp. white vinegar
2 quarts canola oil
3 Tbsp. Hatch Red Chile Powder
2 Tbsp. Kosher salt
Directions:
Using a mandoline, slice potatoes 1/8 inch thick. Rinse and place in a bowl of cool water.
In a large saucepan, combine vinegar and 2 quarts of water.
Bring to a boil, add potatoes and cook 3 minutes.
Drain and spread on paper towels. Allow to dry for 5 minutes.
In a large Dutch oven, heat oil to 325 degrees F.
Add 1/3 of potato slices and cook, stirring constantly until potatoes release no more bubbles, 10-20 minutes.
Transfer to a large bowl lined with paper towels. Sprinkle with salt and red chile powder.
Transfer seasoned chips to a serving bowl and repeat with remaining 2 batches of chips.
Serve immediately.
Click here for Hatch Red Chile Powder
