Homemade Barbecue Potato Chips

• porcje: 5 servings
• czas aktywny: 40 minutes
• całkowity czas: 52 minutes

Składniki

2 teaspoons paprika

2 teaspoons light brown sugar

1 teaspoon garlic salt

1 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon Lawry's Seasoned Salt

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon fresh black pepper

2 large baking potatoes, scrubbed

Vegetable oil, for frying

Wskazówki

In a small bowl, stir together the paprika, light brown sugar, garlic salt, onion powder, chili powder, Lawry's Seasoned Salt, salt and pepper. Set the mixture aside.

Using a mandolin or a very sharp knife, slice the potatoes to 1/16-inch thick. Place the slices in a bowl of water so that they are fully submerged. Soak the potatoes for 30 minutes.

Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.

Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 325ºF. Line a large baking sheet with paper towels.

Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown, 3 to 4 minutes. Use a slotted spoon to transfer the potatoes to the paper towel-lined baking sheet. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.

Let the chips cool completely before storing them in an airtight container at room temperature.

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Wartości Odżywcze

• Kalorie: 72 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 2 g
• Sód: 938 mg
• Węglowodany Całkowite: 17 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 2 g