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Barbecue potato chips: Try homemade, skin-on barbecue potato chips from Lucy Baker, whose upcoming book, "Edible DIY: Simple, Giftable Recipes to Savor and Share," punches up a number of party predictables. (Bill Hogan/Chicago Tribune) |
2 large russet potatoes
1 tablespoon dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon each: chili powder, paprika
Peanut or vegetable oil for frying
1. Thinly slice potatoes in rounds. (A mandoline makes the task much easier.) Soak in cold water, 1 hour. Combine the brown sugar, salt, garlic powder, chili powder and paprika in a small bowl. Line a work surface with a layer of newspaper and then a layer of paper towels.
2. Drain the potatoes; lay them in a single layer on top of the paper towels. Let them stand until dry (about 60 minutes). Blot any damp spots with extra paper towels. Have ready a clean paper shopping bag.
3. Pour 2 or 3 inches oil into a large saucepan or Dutch oven; heat to 375 degrees. Working in batches, fry the potato slices, turning once, until they are browned, 3-4 minutes per batch. Remove the chips as they are done with a slotted spoon; transfer them to a rack with paper towels underneath to drain. From there, dump the chips into a paper bag; sprinkle with the spice mixture. Give the bag a shake to coat the chips.
4. Dump the chips onto a work surface covered with fresh newspaper and paper towels. Allow to drain and dry completely. Store in an airtight container up to a month.
Nutrition information:
Per serving: 227 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 24 g carbohydrates, 3 g protein, 659 mg sodium, 2 g fiber.
hstevens@tribune.com
1 tablespoon dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon each: chili powder, paprika
Peanut or vegetable oil for frying
1. Thinly slice potatoes in rounds. (A mandoline makes the task much easier.) Soak in cold water, 1 hour. Combine the brown sugar, salt, garlic powder, chili powder and paprika in a small bowl. Line a work surface with a layer of newspaper and then a layer of paper towels.
2. Drain the potatoes; lay them in a single layer on top of the paper towels. Let them stand until dry (about 60 minutes). Blot any damp spots with extra paper towels. Have ready a clean paper shopping bag.
3. Pour 2 or 3 inches oil into a large saucepan or Dutch oven; heat to 375 degrees. Working in batches, fry the potato slices, turning once, until they are browned, 3-4 minutes per batch. Remove the chips as they are done with a slotted spoon; transfer them to a rack with paper towels underneath to drain. From there, dump the chips into a paper bag; sprinkle with the spice mixture. Give the bag a shake to coat the chips.
4. Dump the chips onto a work surface covered with fresh newspaper and paper towels. Allow to drain and dry completely. Store in an airtight container up to a month.
Nutrition information:
Per serving: 227 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 24 g carbohydrates, 3 g protein, 659 mg sodium, 2 g fiber.
hstevens@tribune.com
