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
Homemade Barbecue Potato Chips
Homemade Barbecue Potato Chips
Prep Time
20 min
Cook Time
5 min
Yield
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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