Homemade Barbecue Potato Chips |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Crispy with a spicy kick, these thin chips from our Test Kitchen complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. Ingredients:
1 teaspoon paprika |
1/2 teaspoon garlic salt |
1/4 teaspoon sugar |
1/4 teaspoon onion powder |
1/4 teaspoon chili powder |
1/8 teaspoon ground mustard |
dash cayenne pepper |
1 large potato, peeled |
4 cups ice water |
oil for deep-fat frying |
Directions:
1. In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes.
2. Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container. Yield: 4-1/2 cups.
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