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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.”
10 oz

Ingredients Nutrition


  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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