Heat the oil in a fryer or in a deep saucepan and when a drop of water bounces on the oil, add a few of the strips and fry them until they are lightly browned, about 2 to 3 minutes. Drain the strips on paper towels, salt lightly, and dust with the chile powder. Repeat this process with the remaining strips, adjusting the frying time if it’s necessary. Keep the fries hot in the oven.
Variation: After draining the strips, refry them for extra crispness before spicing them.
