Tuesday, April 17, 2012

Barbecue Potato Chips


1 teaspoon paprika
¾ teaspoon sugar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon Lawry's Seasoned Salt
½ teaspoon salt
5 turns fresh black pepper
2 large baking potatoes, scrubbed
Vegetable oil, for frying


Combine all of the seasonings in a small bowl. Set aside.
Using a mandolin, or a very sharp knife, slice the potatoes to 1/8-inch thick. Place the slices in a bowl of ice water so that they are fully submerged. Soak the potatoes for 30 minutes.
Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.
Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 375ºF.
Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown (approximately 3 to 4 minutes). Use a slotted spoon to transfer the potatoes to a paper towel-lined plate. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.
Store the chips in an airtight container.

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