Recipe courtesy of Guy Fieri
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Total:
50 min
(includes resting time)
Active:
40 min
Yield:
12 servings
Level:
Intermediate
Total:
50 min
(includes resting time)
Active:
40 min
Yield:
12 servings
Level:
Intermediate

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.

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