Fried Potato Chips with Lime and Chili
Papitas Fritas con Limón y ChiliIf you ever get the chance to stroll through the central plaza in Tlaquepaque, keep your senses alert for the potato chip vendor. The site of his huge tub of hot oil and the aroma of crisp fried potatoes will lead you to his stall. You will receive a paper bag of freshly fried potato chips squeezed with lime juice and dusted with chili powder. If you love potatoes, you'll flip over these.Below is the procedure for an informal party more than a recipe. I provide basic measurements but make as many as you want. It's most fun if you can set up to fry outdoors!
Ingredients
Makes 4 to 5 servings
- Oil for deep-frying
- 4 large white potatoes
- Salt to taste
- Purchased chili powder to taste
- Fresh lime wedges
Instructions
- Peel and thinly slice the potatoes with a mandoline or in a food processor, using the thin slicing blade.
- In a deep fryer, wok, or large heavy pot, pour oil to a depth of about 4 inches, and heat over medium-high heat until the surface of the oil shimmers, and a few drops of water sizzle when flicked into the oil.
- Fry the sliced potatoes in batches until crisp and golden brown.
- Drain on paper towels.
- Sprinkle with salt and chili powder.
- Squeeze on lime juice.
- Serve warm on sturdy paper plates or heavy brown paper or in small brown paper bags.