Skip the store-bought munchies and make these hot, crispy Homemade Barbecue Potato Chips using the best DIY barbecue flavor blend!
INGREDIENTS
– 2 teaspoons paprika– 2 teaspoons light brown sugar– 1 teaspoon garlic salt– 1 teaspoon onion powder– 1/2 teaspoon chili powder– 1 teaspoon Lawry’s Seasoned Salt– 1/2 teaspoon kosher salt, plus more to taste– 1/2 teaspoon fresh black pepper– 2 large baking potatoes, scrubbed– Vegetable oil, for frying
INSTRUCTIONS
Mix paprika, light brown sugar, garlic salt, onion powder, chili powder, Lawry's Seasoned Salt, salt, and pepper in a small bowl. Reserve the mixture.
Step 1
Slice potatoes to 1/16-inch thick using a mandolin or sharp knife. Submerge the slices in a bowl of water. A soak the potatoes for 30 minutes.
Step 2
Remove the potatoes from the ice water and place on a paper towel-lined platter. Pat dry fully.
Step 3
Heat 2 inches of oil in a heavy-bottomed stock pot on medium-high heat until it reaches 325ºF. Cover a large baking sheet with paper towels.
Step 4
Fry potatoes in batches, tossing them regularly, until golden brown, 3–4 minutes. Transfer the potatoes to the paper towel-lined baking sheet with a slotted spoon.
Step 5
Transfer them to a big bowl after 30 seconds of cooling. Sprinkle a part of the spice mixture over the hot chips and lightly toss until coated. Repeat cooking and seasoning the remaining potatoes.
Step 6
Let the chips cool completely before keeping them at room temperature in an airtight container.