Homemade Barbecue Potato Chips Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350ºF (175ºC).
• Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
• In a large bowl, mix the potato chips with ingredients.
• Arrange chips on greased baking sheet.
• Bake for 30-35 minutes.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F.
• Place chips on an oven tray and bake for about 5 minutes until they are hot and they begin to release their oil.
• While chips are in the oven mix together the paprika, garlic powder, sugar and salt.
• When the chips are hot, sprinkle the spice mixture over them and carefully toss to season all of the chips. (Be careful of the hot tray.)
• Serve warm or at room temperature.

Steps:

• 1. wash and scrub potatoes. then slice thin with a mandolin if you have one, about 1/8 of an inch thick. soak the potato slices in ice water for 30 mins to remove the starch. remove from water and pat dry.
• 2. mix all the seasonings.
• 3. deep fry in batches. flip them a lot to brown both sides. cook for 3-4 mins per batch. remove from oil onto a paper toweled plate just for a few seconds then transfer to a bowl and add some of the seasoning and toss while still hot until evenly coated. rinse and repeat until all potatoes have cooked.

Steps:

• Peel and uniformly slice the potatoes lengthwise so they're about 1/16" thick; place them in a bowl of ice water for 30 minutes. Drain potatoes; spread out on paper towels to dry.
• Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.
• Pour canola oil into a 6 quart saucepan to a depth of 2 inches and heat over medium-high heat to 325 degrees F. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.

Steps:

• In a small bowl, combine the first 7 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-inches 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.