Ingredients
4 medium unpeeled baking potatoes4 teaspoons salt, divided4 cups ice water1 tablespoon chili powder1 teaspoon garlic salt1/4 to 1/2 teaspoon cayenne pepperOil for deep-fat frying
Preparation
Using a vegetable peeler or metal cheese slicer, cut potatoes lengthwise into very thin strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry.
In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
