Ingredients
Makes 1 bag of chips
8 russet potatoes
2 quarts peanut oil
6 jalapenos
0.25 tsp cumin
0.25 tsp nutmeg
0.25 tsp onion powder
6 jalapeno peppers
kosher salt to taste
Procedure
Preheat oven to 300F.
Slice peppers into 1/8 inch pieces after removing stem.
Lay on baking sheet and bake for 2 hours or until hard and crispy.
Grind in a spice grinder until powder is formed.
Mix with other spices and set aside.
Chips
Wash and scrub surface of potatoes.
Lightly skin potatoes.
Use mandolin cutter to cut potatoes into uniform thickness, about 1/16 in.
Preheat oil to 375F degrees.
Add potatoes a bit at a time as quick as possible.
Stir and prevent sticking.
Temperature should lower to about 240-250, maintain at that heat for about 5 min.
Increase temperature to 280-300f degrees and cook for 5-10 min until finished.
Dust with jalapeno powder and salt while fresh from the oil.
Let stand for 5-10 min and serve.
Enjoy!
