When I’m standing at the deli, waiting for my hoagie sandwich to get made, I like to look at the crazy flavors of potato chips stacked in the packaged goods corner of the store. Barbeque, sour cream and onion, cheddar, salt and vinegar are the usual suspects. I’ve seen other flavors that are not as informative like “dirty funky fusion” and “voodoo” flavor. While I admit that frying up the chips for this recipe was time consuming, the fruits of my labor disappeared within the hour. The smell of frying potato wafted from the kitchen to the garage and beckoned my husband inside like a siren to a sailor. I had to hide some from him just so I could get the picture below at our picnic later.

Homemade Seasoned Potato Chips

Ingredients:
2 large Russet potatoes, cleaned and scrubbed
vegetable or canola oil for frying

For the seasoning:
4 parts kosher salt
1 part black pepper
1 part garlic powder
1 part paprika
1 part onion powder
1 part cumin
¼ part chili powder

Directions:

1. Mix together ingredients for the seasoning and funnel it into a shaker. You may make as much as you desire (substitute “part” for “teaspoon” or “tablespoon,” etc.)
2. After scrubbing the potatoes, use a mandolin slicer on the thinnest setting to slice them. Be careful not to go too fast when slicing, and pay attention so that you can ensure that each slice comes out whole.
3. Put the potato slices into a bowl with very cold water to rinse off the excess starch and to keep them from turning pink or brown.
4. In a dutch oven on the stove, heat about 4-5 inches deep of vegetable or canola oil to 350-365 degrees.
5. Prepare a cookie Sheet pan with a few layers of paper towels near the frying oil.
6. Once the oil is heated, use paper towels to pat the potato slices dry and use a spider skimmer to lower batches of potato slices into the oil. You may need to use the skimmer to nudge the chips apart, but be careful not to get the chip stuck to the skimmer.
7. The chips will be done frying in about 90 seconds to two minutes. You will know they are done when they stop sizzling and bubbling.
8. Remove the chips from the oil and onto layers of paper towels on a cookie sheet.
9. When the chips are all fried and slightly cooled, transfer chips to a large bowl, sprinkle with seasoning, and toss.

Notes:
Store the chips in a bag as you would with any other potato chip.

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