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Homemade Barbecue Potato Chips

 Homemade Barbecue Potato Chips
Crispy with a spicy kick, these thin chips from our Test Kitchen complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage.
6 ServingsPrep: 20 min. + soaking Cook: 5 min./batch

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
  • Dash cayenne pepper
  • 1 large potato, peeled
  • 4 cups ice water
  • Oil for deep-fat frying

Directions

  • In a small bowl, combine the first seven 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 in. 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. Yield: 4-1/2
  • cups.
Nutritional Facts: 3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium,

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Homemade Barbecue Potato Chips (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.