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Fried Potato Chips with Lime and Chili |
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Serves: 4
Print this Recipe
(Papitas Fritas con Limón y Chili)
Category: Vegetable Snacks
Makes 4 to 5 servings
If 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!
Oil for deep-frying
4 large white potatoes
Salt, to taste
Purchased chili powder, to taste
Fresh lime wedges
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.
Fried Potato Chips with Lime and Chili comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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