Homemade Barbecue Potato Chips
It may not be health food, but these homemade potato chips certainly have fewer ingredients than the store bought version. Making these chips at home eliminates the packaging, too.
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Servings: 6 servings
Ingredients
- 2 pounds Yukon Gold or russet potatoes about 4 medium
- 2 tablespoons smoked paprika
- 1 sablespoon firmly packed light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- Oil for frying (see my note below)
Instructions
Prepare the potatoes
- Bring a 4- quart stockpot filled with water to boil over high heat.
- Line a baking sheet with a kitchen towel.
- While water is coming to a boil, rinse and peel the potatoes as thinly as possible. Transfer half of the slices to the boiling water and cook for 3-5 minutes. Don't overcook them; this is just jump-starting the cooking process.2 pounds Yukon Gold or russet potatoes
- Using a slotted spoon or skimmer, transfer the slices to the kitchen towel, patting them dry. Repeat with second batch of potato slices.
Prepare the spice mix
- Place all of the spices into a jar and shake to mix2 tablespoons smoked paprika, 1 sablespoon firmly packed light brown sugar, 2 teaspoons kosher salt, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon pepper
Fry and season the chips
- Heat at least 2" of oil to 350°F in an electric deep fryer or a large, high-sided pot.Oil for frying
- Set a wire rack on a baking sheet lined with paper towels or absorbent fabric.
- Fry the potato slices in batches until golden brown.
- Remove the cooked chips with a metal skimmer and drain on the prepared baking sheet.
- Allow to cool for 1-2 minutes, then place the chips in a small brown lunch sack along with barbecue seasoning. Shake gently to distribute the seasoning.
- Remove chips from the bag and repeat with remaining slices.
Notes
- These homemade chips are best eaten the day they're fried. If you have extras, store them in an airtight container for up to a week.
- You can also skip the barbecue spices and simply salt the cooked chips, if you like.
Nutrition
Calories: 129kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 797mg | Potassium: 715mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1351IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 2mg
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