BBQ Potato Chips


  • 3 pounds russet potatoes, thinly sliced, soaked in salted water and drained
  • 2 tablespoons smoked paprika
  • 1 tablespoon light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 cups vegetable oil, for frying


  1. In a gallon plastic storage bag, combine smoked paprika, brown sugar, salt, chili powder, garlic powder and onion powder. Set aside.
  2. In a large, heavy-bottom pot, heat the oil to 350 degrees.
  3. Fry the potatoes in batches and drain briefly. Transfer to the plastic bag of spices and shake to coat. Serve immediately or store in an airtight container for up to 3 days.