PAT In our house there’s always some barbecue going on (even if we’re not grilling, we’re adding the spice). These chips are dusted with paprika, garlic, sugar, and salt, and once they’re out of the fryer, they quickly disappear (so make two batches!).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the peanut oil in a deep-fryer or Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
Step 2
Whisk together the paprika, garlic powder, sugar, and salt in a small mixing bowl.
Step 3
Slice the potatoes into very thin (1/8-inch) slices (you can use a knife, but a mandoline with a straight-blade attachment is helpful).
Step 4
Fry the potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden-brown color, remove the chips from the fryer and drain on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the barbecue seasoning.
ALTERNATIVE: Baked BBQ Potato Chips
Step 5
Heat the oven to 400 degrees F.
Step 6
Toss the potato slices with 3 tablespoons vegetable oil, and season with the barbecue seasoning. Spray two sheet trays with nonstick spray. Arrange the potato slices in a single layer on the prepared sheet trays, leaving some breathing space between them.
Step 7
Bake for 20 minutes, then start watching the chips closely. After another 5 minutes, they’ll start to brown; as soon as you see the browning, take them out of the oven. They turn on a dime from browned to burned!
