Ancho Chile Chips
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
3 cups peanut oil
4 large potatoes, gaufrette (waffle) cut
1/2 cup ancho chile powder
Heat oil to 375 degrees. Fry potatoes in batches and drain. Immediately toss with ancho powder and salt.
From Hot Off the Grill.