Recipe courtesy of Valerie Bertinelli
Homemade Barbecue Potato Chips
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 294 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 294 mg
Ingredients
Directions
Special equipment:
a mandoline; a deep-fry thermometer- Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
- Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
- Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Food! Friends! Fun!
More from:
Kickoff Snacks
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