Barbecue Potato Chips

Name: Barbecue Potato Chips
Total time: PT0D0H0M
Yield: makes ABOUT 10 OUNCES
Ingredients: 3 russet potatoes; 1 tbsp. chile powder; 1 tbsp. paprika; 1 ⁄ 2 tbsp. sugar; 1 ⁄ 2 tbsp. ground mustard; 1 ⁄ 2 tbsp. garlic powder; 1 ⁄ 2 tbsp. onion powder; 1 ⁄ 2 tsp. cayenne pepper; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 2 tsp. freshly ground black pepper; Canola oil, for frying; Kosher salt, to taste

Serves
makes ABOUT 10 OUNCES

TODD COLEMAN

Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences.

Ingredients

3 russet potatoes
1 tbsp. chile powder
1 tbsp. paprika
¹⁄₂ tbsp. sugar
¹⁄₂ tbsp. ground mustard
¹⁄₂ tbsp. garlic powder
¹⁄₂ tbsp. onion powder
¹⁄₂ tsp. cayenne pepper
¹⁄₂ tsp. ground cumin
¹⁄₂ tsp. freshly ground black pepper
Canola oil, for frying
Kosher salt, to taste

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Instructions

Step 1

Peel and uniformly slice the potatoes lengthwise so they're about 1⁄16" thick; place them in a bowl of ice water for 30 minutes. Drain potatoes; spread out on paper towels to dry.

Step 2

Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.

Step 3

Pour canola oil into a 6-qt. saucepan to a depth of 2" and heat over medium-high heat to 325°. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.

Peel and uniformly slice the potatoes lengthwise so they're about 1⁄16" thick; place them in a bowl of ice water for 30 minutes. Drain potatoes; spread out on paper towels to dry.
Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.
Pour canola oil into a 6-qt. saucepan to a depth of 2" and heat over medium-high heat to 325°. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.