Barbecue Potato Chips
Homemade barbecue potato chips made from a single pound of Russet potatoes and a shaker of your favorite rub. Russets are high in starch and low in moisture, which is why they crisp up so well in the fryer. A mandoline gives you slices of the same thickness, so a whole batch finishes together. Seasoning the chips while they are still hot helps the rub cling, and the result stands up to any bag from the store.
Instructions
Heat the frying oil to 375°F before you start, and keep the potato slices thin and even so they cook at the same speed.
Lower the potato slices into the hot oil one at a time, working in batches. Frying too many at once drops the oil temperature and leaves the chips greasy, so give each batch room.
Fry each batch for 4 to 5 minutes, then lift the chips out and set them on a cooling rack to drain.
When all the potatoes are fried, sprinkle the chips generously with the barbecue rub. Serve them right away.
Make it personal.
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