Fiery Potato Chips Food

FIERY POTATO CHIPS

Fiery Potato Chips image

Seasoned with chili powder and cayenne pepper, these paper-thin chips are surefire crowd-pleasers.

Provided by Taste of Home

Categories Side Dishes Snacks

Time 20m

Yield 10 cups.

Number Of Ingredients 8

Ingredients

4 medium unpeeled potatoes
4 teaspoons salt, divided
4 cups ice water
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon cayenne pepper
Oil for deep-fat frying

Steps:

Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin lengthwise strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes; drain. , Place potatoes on paper towels and pat dry. In a small bowl, combine the chili powder, garlic salt, parsley, cayenne and remaining salt; set aside. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cook potatoes in oil in batches for 2-3 minutes or until deep golden brown, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with reserved seasoning mixture. Store in an airtight container.

Nutrition Facts :

BBQ POTATO CHIPS

BBQ Potato Chips image

Provided by Guy Fieri

Categories side-dish

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon kosher salt
1/2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Pinch cayenne
Canola oil, for frying
3 pounds russet potatoes, scrubbed
1 cup white vinegar

Steps:

For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.

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