Homemade Barbecue Potato Chips
Crispy with a spicy kick, these thin chips from Taste Of Home's Test Kitchen are a great partner to sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. Each serving is 3/4 cup. Diabetic Exchanges: 1 starch, and 1 fat. I found this recipe in Cooking For 2 magazine. I have not tried this recipe, but I'm posting it for safe keeping.
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READY IN: 25mins
SERVES: 5
YIELD: 4 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1teaspoon paprika
- 1⁄2teaspoon garlic salt
- 1⁄4teaspoon sugar
- 1⁄4teaspoon onion powder
- 1⁄4teaspoon chili powder
- 1⁄8teaspoon ground mustard
- 1dash cayenne pepper
- 1
- 1quart ice water
- oil, for deep fat frying
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DIRECTIONS
- In a small bowl, combine the first 7 ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes.
- Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2-inches of oil to 375. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
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