Homemade Barbecue Potato Chips
- Level: Intermediate
- Yield: 4 servings
- Nutritional Information Per Serving (1 of 4 servings): Calories 242, Total Fat 17 g, Saturated Fat 1 g, Carbohydrates 22 g, Dietary Fiber 2 g, Sugar 2 g, Protein 3 g, Cholesterol 0 mg, Sodium 294 mg
- Time: Total 40 min, Active 40 min
Transform simple russet potatoes into irresistibly crunchy barbecue chips at homeperfect for game day or movie nights! This quick recipe delivers bold, smoky flavor with a satisfying crunch that'll have everyone reaching for more.
- 2 teaspoons paprika
- 2 teaspoons powdered sugar
- 3/4 teaspoon fine salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 medium russet potatoes
- About 2 quarts vegetable oil for deep frying
Special Tools: mandoline slicer, deep-fry thermometer
- Whisk together the paprika, powdered sugar, salt, onion powder, smoked paprika, chili powder, and garlic powder in a small bowl for your custom barbecue seasoningyour kitchen's about to smell amazing!
- Slice the potatoes paper-thin (about 1/16 inch) using a mandoline. Soak slices in a bowl of cold water, gently stirring to release starch. Drain and repeat with fresh water three times until clear. Spread slices on paper towels to air-dry for 5 minutes, patting gently for extra crispiness.
- Heat 2 inches of vegetable oil in a wide pot to 300F over medium-high heat. Line a bowl with paper towels for draining. Fry one-quarter of the slices at a time, stirring constantly with a spider strainer until golden and crispy, about 4 minutes. Drain on towels and repeat with remaining batches, returning oil to 300F each time. Discard towels once all chips are fried.
- Sift the spice mix evenly over the hot chips, tossing gently to coat every crunchy piece. Let cool completely, then dig in fresh or store airtight for up to one day. Get frying and savor that homemade crunch!
