Title: Spiced potato chips
 Categories: Vegetables
      Yield: 4 Servings
 
           Stephen Ceideburg
      2 lb Russet potatoes *
      1 qt Ice water
      1 tb Salt
    1/4 ts Cayenne
    3/4 ts Ground cumin seed
           Vegetable oil
 
  *  scrubbed, sliced in paper-thin rounds
  
  Soak the potatoes in the water mixed with 2 teaspoons of the salt for
  10 minutes. Drain and dry thoroughly. Mix the remaining salt with the
  cayenne and cumin. Fill a heavy saucepan with 2 to 3 inches of oil.
  Heat to 375 degrees F. (At this temperature a cube of bread dropped
  into the oil will sizzle immediately on contact.)
  
  Add the potatoes in batches and fry until lightly browned. Remove and
  drain on paper towels.
  
  Just before serving, reheat the oil to 375 degrees F. Add the
  potatoes in batches and fry until crisp. Drain on paper towels, then
  season with the salt mixture.
  
  PER SERVING: 300 calories, 5 g protein, 41 g carbohydrate, 14 g fat
  (2 g saturated), 0 mg cholesterol, 680 mg sodium, 4 g fiber.
  
  Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.
  
  Posted by Stephen Ceideburg