- Level: Intermediate
- Total: 50 min (includes resting time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 282
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 363 mg
- Level: Intermediate
- Total: 50 min (includes resting time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 282
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 363 mg
Ingredients
BBQ Spice Seasoning:
Potato Chips:
Directions
Special equipment:
a deep-frying thermometer; a mandoline- For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
- For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
- Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
- Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.
