Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Ancho chile powder

  2. 2 tablespoons 30ml Ground cumin

  3. 2 tablespoons 30ml Salt

  4. 4 cups 948ml Peanut oil

  5. 4 cups 948ml Potatoes - sliced lengthwise (large) Into very thin shoestring strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the chile powder, cumin and salt and set aside. In a large saucepan over high heat, heat the peanut oil to 375F, or until a bit of potato sizzles when immersed. Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels. Immediately season with the spice mixture and serve.


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