Homemade Barbecue Flavored Chips

Ingredients:

• 2 medium potatoes
• 2 tsp paprika
• 2 teaspoons powdered sugar
• 3/4 tsp fine salt
• 0.5 tsp onion powder
• 0.5 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• About 2 liters of vegetable oil, for deep-frying
• Special equipment: mandoline vegetable slicer, deep-fry thermometer

Preparation:

1. In a small bowl, combine paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder.
2. Using a mandoline, slice the potatoes into slices about 0.1 cm thick. Place the potatoes in a large bowl of cold water and toss to separate the slices and release the starch.
3. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels on the counter and spread the potatoes on them, slightly overlapping (to save space, you can stack several layers of paper and potatoes) and let them dry for about 5 minutes.
4. Pour 2 inches of vegetable oil into a large, wide saucepan and heat over medium heat until a deep-fry thermometer reads 150°C. Line a large bowl with paper towels.
5. Add about a quarter of the potato slices to the hot oil and fry, stirring constantly with a slotted spoon or large slotted metal spoon, until golden brown, about 4 minutes. Transfer the chips to the prepared bowl. Fry the remaining potatoes in 3 more batches. Be sure to heat the oil to 150°C (300°F) between batches. Once all the chips are in the bowl, remove the paper towels.
6. Pour the spice mixture into a sieve and sift it over the chips, gently tossing them around the bowl to coat them evenly. Cool the chips completely and serve immediately, or store in an airtight bag or container for up to 1 day.