Sweet Potato Chips Dusted with Chimayo Red Chile

Step 1: Heat the vegetable oil to 350 °F in a deep skillet

Step 2: Separate the potatoes into 6 portions.

Step 3: Fry each batch, turning once, for 1 minute or until they are golden.

Step 4: With a slotted spoon, transfer the chips to a paper towel to drain and cool.

Step 5: Continue until all potato chips are fried and cooled.

Step 6: Place the red chile powder in a medium sized plastic bag.

Step 7: Again working in batches, place the chips in the bag and close

Step 8: Shake the bag gently to dust the chips with the powder.

Step 9: After each batch is dusted, transfer to a napkin-lined basket and serve.