Homemade Barbecue Potato Chips
MAKE IT SHINE!
ADD YOUR PHOTO
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.
- Ready In:
- 25mins
- Serves:
- Yields:
- Units:
ingredients
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon ground mustard
- 1 dash cayenne pepper
- 1 large potato, peeled
- 1 quart ice water
- oil, for deep fat frying
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@internetnut
Contributor
@internetnut
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.