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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The beauty of making barbecue potato chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences. Ingredients:
3 russet potatoes |
1 tablespoon chili powder |
1 tablespoon paprika |
1/2 tablespoon sugar |
1/2 tablespoon ground mustard |
1/2 tablespoon garlic powder |
1/2 tablespoon onion powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon fresh ground black pepper |
canola oil, for frying |
kosher salt, to taste |
Directions:
1. Peel and uniformly slice the potatoes lengthwise so they're about 1/16 thick; place them in a bowl of ice water for 30 minutes. Drain potatoes; spread out on paper towels to dry.
2. Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.
3. Pour canola oil into a 6 quart saucepan to a depth of 2 inches and heat over medium-high heat to 325 degrees F. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.
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