Serves: 4
Total Calories: 93
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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fried Potato Chips with Lime and Chili recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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