Prep 45 mins
Cook 15 mins
The beauty of making barbecue potato chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences.
- 3 russet potatoes
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1⁄2 tablespoon sugar
- 1⁄2 tablespoon ground mustard
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon fresh ground black pepper
- canola oil, for frying
- kosher salt, to taste
- 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 quart saucepan to a depth of 2 inches and heat over medium-high heat to 325 degrees F. 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.