Barbecue Potato Chips
May 18, 2016
Unlock the untenable bagged flavor with your own flavor dust.
- Yields: 4-8 servings
1Take all your spices and pulverize them in your coffee grinder until a fine powder is achieved. For easy application, put in a powdered sugar dispenser. I keep a clean one around for such a task. Set aside.
2Dispatch potatoes with a mandolin. If it has a size setting, go for about 1-1.5 mm thickness. Use a knife at your own risk. It’s not impossible, but you’ll probably break down halfway and cry. Tears will ruin the recipe.
3Soak shaved potatoes in a large bowl of water. Allow to soak for 3 hours, overnight is fine. Drain, then spin in your favorite salad spinner. Or pat dry. You’ll want them as dry as humanly possible.
4Heat up your favorite pan with peanut or canola oil to 375 degrees. Once hot, slide in chips carefully. Fry on both sides about 2 minutes, evacuate with a spider to drain on paper towels on a large bowl. Dust every batch fresh from the fryer with your reserved flavor dust. Repeat with extra potatoes.
5Serve with your favorite ice cold beverage. Save extra flavor dust (if there is any) for future batches. Snack responsively.
Use your favorite barbecue rub, pulverize it in your coffee grinder and make this recipe your own.