Fresh from the Fryer
As we sampled wonderful potato chip flavors from around the world, we realized one of our favorites hails from right here in the USA—barbecue. In fact, we adore barbecue chips’ smoky, tangy flavors so much that we decided to make a batch of our own, using a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness, depending on your own preferences. Here’s our foolproof recipe: First, peel and uniformly slice 3 russet 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 bowl, mix together 1 tbsp. each chili powder and paprika; ½ tbsp. each sugar, ground mustard, garlic power, and onion powder; and ½ tsp. each cayenne, ground cumin, and ground black pepper; set aside. Next, pour canola oil into a 6-qt. saucepan to a depth of 2″ and heat over medium-high heat to 325°. Working in batches, fry potatoes until golden and crisp, 3-5 minutes. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.