HOT MOMMA POTATO CHIPS

INGREDIENTS

• 5 lbs Russet potatoes
• Canola Oil for frying
• Hot Momma Seasoning, Mild or Fiery
• Salt for taste, optional

DIRECTIONS

Peel, rinse, and thinly slice (1/16”) the potatoes.  Put potatoes in a bowl of cold salt water to help remove excess starch.  Let them soak for 10 minutes.  Remove from water.  Layer the slices and cover the potatoes with a towel to dry the slices out as much as possible, less moisture will mean less oil spatter and a crispier chip.  Heat the oil to 350* in a fryer.  Toss a handful of slices into the oil.  Give a quick stir and monitor.  Chips should be brown and crispy in about 4 minutes depending on size, thickness, and how crunchy you prefer.  Place chips on a paper towel and season immediately.  Give a quick toss and let cool.  Salsalenté!