We love BBQ potato chips around these parts so when the kids found out that I was going to attempt a home made version they were equally excited and skeptical, not sure if they could beat the store bought variety. My daughter had the tedious task of patting dry each individual slice but after eating just one chip she said it was totally worth it and volunteered to pat dry the potatoes every time as long as I promised to make them lots. And I couldn't stop the other kids from sneaking some while we were making them. I'll tell you what, I've never gotten a reaction like this from store bought chips, so to say they were a hit is a definite understatement!
4 russet potatoes
vegetable oil (for frying-enough to fill about 2 inches of the pot)
1 teaspoon paprika
3/4 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon salt
dash fresh black pepper
Wash or peel the potatoes then use a mandoline (or I just used a cheese slicer and it worked great) to thinly slice potatoes about 1/4-inch-thick. Try to cut them evenly so that they will cook at the same rate. Fill a large bowl with water and immediately soak potatoes for about 30 min to remove the excess starch. Meanwhile, mix the seasoning ingredients together and set aside. Remove potatoes and use paper towels to pat dry and remove all excess water.
Heat vegetable oil in a stockpot over medium high heat.
Working in batches, add potato slices to form a single layer in the pot, and cook until evenly golden and crispy, about 3-4 minutes (a little longer if they are sliced thicker). Transfer to a paper towel-lined plate and immediately lightly sprinkle with seasoning mix.
Source | Kitchenaid