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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.”
READY IN:
1hr
YIELD:
10 oz
UNITS:
US

Ingredients Nutrition

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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