For a little sweet and savoury indulgence, potato chips are always a hit, whether you’re chatting with friends at a backyard barbecue, watching a movie, or cheering on your team during the Stanley Cup playoffs. These barbecue chips are full of flavour, with just a little bit of sweetness and spice.
Barbecue Potato Chips
What you need:
- 4 medium sized Yukon gold potatoes
- 1 tbsp (12 g) Redpath Granulated White Sugar
- 1/2 tsp (2 g) paprika
- 1 1/2 tsp (7 g) garlic powder
- 1/2 tsp (2 g) salt
- 1/2 tsp (2 g) cayenne pepper
- Vegetable oil for frying
How to prepare:
1. Wash and scrub potatoes to remove any dirt or grime, then cut into very thin slices, about 1/8-inch thick. We recommend using a mandolin to get thin, even slices.
2. Place potatoes slices in a large bowl filled with clean, cold water, and let soak for 30 minutes. (This removes some of the starch, which will make for crispier potato chips.)
3. Remove the potatoes from the water and use a clean towel to pat them completely dry.
4. In a small bowl, whisk together the sugar, spices, and salt. Set aside.
5. In a deep fryer, or a heavy-bottomed pot with 2 inches of oil over medium-high heat, heat the oil to 375°F (190°C). When the oil reaches the proper temperature, begin frying the potatoes in batches, flipping them constantly in the oil until they turn a deep golden brown, 4 – 6 minutes. Be very careful while frying the potatoes, as we wouldn’t want you to get burned!
6. Transfer cooked potatoes to a paper-towel lined plate and let cool for 30 seconds, dabbing off any excess oil with the paper towel. Transfer them to a large bowl and sprinkle them with the spice mixture, then lightly toss them until they’re evenly coated.
7. Place coated chips on a parchment paper-lined tray, spacing them out evenly to let them dry. Repeat the frying and seasoning process with the remaining potatoes, then serve immediately or store in an airtight container for up to 3 days. We recommend serving these the day they’re made, as they taste best fresh.