BBQ Potato Chips

  • Level: Intermediate
  • Total: 50 min (includes resting time)
  • Active: 40 min
  • Yield: 12 servings
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Ingredients

BBQ Spice Seasoning:

1 tablespoon chili powder

1 tablespoon granulated garlic 

1 tablespoon kosher salt 

1/2 tablespoon light brown sugar 

1 teaspoon onion powder 

1 teaspoon smoked paprika 

1/2 teaspoon ground black pepper 

Pinch cayenne 

Potato Chips:

Canola oil, for frying

3 pounds russet potatoes, scrubbed

1 cup white vinegar 

Directions

Special equipment:
a deep-frying thermometer; a mandoline
  1. 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.
  2. 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.
  3. 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.
  4. 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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