Greetings from the West Coast! We made it in one piece. Highlights from the trip here included changing pull up diapers in the (tiny, turbulent) airplane bathroom, paying for Internet in desperation only to realize you can’t watch Netflix (tantrum), and when Owen threw his pacifier behind him like a bride tossing her bouquet.
We just might have to stay forever. Which wouldn’t be so bad, actually, because Northern California is one of my favorite places ever, and I got to spend the late afternoon yesterday drinking pink wine with one of my best friends in the world.
But enough about me. You’re really here to talk about chips. More specifically, these homemade barbecue potato chips, which are perfect for any Memorial Day celebration. Making potato chips at home can seem intimidating at first, but it is actually super easy. Plus, you can make them way in advance.
These chips are excerpted from my book, Edible DIY. I’m giving away three copies! In the comments below, tell me your favorite grilled fruit or vegetable dish. At the end of the week I’ll pick three winners at random.
To get the ball rolling, one of my all time favorites ways to grill vegetables is to grill a cut lemon next to them, and then squeeze the smoky lemon juice over the top with a drizzle of olive oil.
I can’t wait to hear your ideas!
Homemade Barbecue Potato Chips
- 2 large russet potatoes
- 1 tablespoon dark brown sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Peanut or vegetable oil for frying
Fill a large bowl with cold water. Cut the potatoes in half crosswise. Using a mandoline, thinly slice each half into rounds. Transfer the potato slices to the water and let them soak for one hour.
Meanwhile, 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.
Drain the potatoes and lay them in a single layer on top of the paper towels. Let stand until dry, about 30 minutes. Blot any damp spots with extra paper towels.
Pour two or three inches of oil in a large pot, such as a Dutch oven. Clip a thermometer to the side of the pot and heat over medium-high heat until the oil reaches 375°F.
While the oil in heating, transfer the potato slices to a clean, dry bowl and reline the work surface with a new layer of newspaper and paper towels. Line a large, flat plate with paper towels. Have ready a clean paper shopping bag.
Working in batches, fry the potato slices, turning once, until they are nicely browned, two to four minutes. Remove the chips as they are done with a slotted spoon and transfer them to the paper towel-lined plate.
From the plate, dump the chips into the paper bag and sprinkle with a little bit of the spice mixture. Give the bag a good shake to coat the chips. Dump the chips out onto the work surface lined with newspaper and paper towels and let them drain and dry completely.
Store the chips in an airtight container for up to a month.