Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
Cut the fries into a curly shape using a curly-fry cutter.
In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.
Recipe courtesy of Nancy Fuller