Perfect Potato Chip Recipe

By RoketJSquerl

Ingredients

• For BBQ Seasoning:
• 4 large Russet potatoes, peeled and sliced 1/8-inch thick on a mandoline, stored in cold water
• Peanut oil, as needed
• Sea salt, to taste
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground mustard
• Dash of cayenne
• For Sour Cream and Chives Seasoning:
• 2 tablespoons powdered buttermilk
• 1/2 tablespoon onion powder
• 1 tablespoon freshly grated Parmesan
• 2 teaspoons freeze-dried chives

Details

Servings 8
Adapted from thedailymeal.com

Preparation

Step 1

DIRECTIONS For the potato chips:

Drain the potato slices and give them another rinse with fresh cold water. Lay the potato chips in a single layer on a kitchen towel and roll the towel up tightly to dry them. If this has to be done in batches, keep the rest of the potato slices in a large bowl of cold water so that they don’t brown.

Fill a Dutch oven or a large pot with about 4 inches of peanut oil. Heat the peanut oil to 200 degrees and add the potato chips. Bring the temperature up to high, watching the temperature until it reaches 350 degrees. Fry the potato slices until lightly golden brown, about 3-4 minutes. Using a slotted spoon, remove the potato chips from the oil and add to a large bowl lined with paper towels. Add the course sea salt and toss to distribute. If you’re seasoning your chips, add the seasonings with the course sea salt.

For the barbecue seasoning:

In a small bowl, mix all of the seasonings together and set aside until ready to use.

For the sour cream and onion seasoning:

In a small bowl, mix together all of the ingredients and set aside until ready to use. If you're not planning on using it immediately, keep stored in the refrigerator.