Monday, January 16, 2012
Homemade BBQ Chips
Peanut oil, for frying
1 tsp. paprika
1/2 tsp. garlic salt
1/4 tsp. dry honey granules or granulated sugar
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. dried ground mustard
Dash cayenne pepper
In a small bowl, combine all the seasonings (paprika through cayenne pepper); set aside.
In a large bowl, soak sliced potatoes in cold water for 30 minutes, changing out the water once during that time frame (this removes excess starch). Then drain water and pat potatoes dry with paper towels; set aside.
In a separate large pot, heat oil to 375 degrees F. Heat enough oil that potatoes are covered. *I use a digital cooking thermometer to monitor the temperature. Once oil has reached temperature, add potato slices all at once (if your pot is big enough). Cook, uncovered, 2-7 minutes, depending how thin you were able to get your potato slices. Occasionally move them around with a heat-proof spoon, ensuring all sides are getting fried. They are done when they turn light golden and are crispy. If your potatoes starts to puff up and float to the top, don't worry. Once you remove them from the oil they will deflate.
Using a slotted spoon, transfer the chips to paper towels to absorb some of the oil. Then transfer over to a bowl and sprinkle the seasoning mixture over top. Toss to mix thoroughly.
Tip: These don't store well, as they don't have preservatives to keep the "crunch". When I placed my leftovers in a ziplock bag they were soft by the next day. I recommend eating them same day.