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Homemade Barbecue Potato Chips

Crispy with a spicy kick, these thin chips complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + soaking Cook: 5 min./batch
  • Makes
    4-1/2 cups

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.
Nutrition Facts
3/4 cup: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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