Directions:
- In a small bowl, thoroughly combine the chile salt ingredients and set aside.
- Preheat the oil to 345°F in a deep fryer or heavy saucepan.
- Cut the potatoes into spears and blanche them in the prepared fryer for 3 or 4 minutes.
- Remove and drain them on paper towels.
- At serving time, increase the temperature of the oil to 375°F to 380°F.
- Refry the blanched potatoes for about 5 to 6 minutes until they are crisp and golden.
- Sprinkle them with the chile salt and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.38 Kcal (420 kJ) | ||
| Calories from fat | 1.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 3558.35mg | 148% | |
| Potassium | 339.05mg | 7% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.62 Kcal (371 kJ) | ||
| Calories from fat | 1.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 3141.33mg | 148% | |
| Potassium | 299.32mg | 7% | |
| Total Carbs | 20.5g | 8% | |
| Sugars | 5.45g | 25% | |
| Dietary Fiber | 2.76g | 13% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 0.9mg | 6% | |
| Calcium | 31.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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