HEAT oil, in 4-quart saucepan or deep fryer (375º F). Scrub potatoes, remove deep eyes and blemishes from skin. Cut a slice from both ends of potatoes to start with a flat slicing surface. Slice potatoes thinly, about 1/16-inch, by hand or using a mandoline (manual slicer) or in a food processor, using a 2mm blade. Place slices into a large bowl with enough cold water to cover. Place barbecue seasoning mix and salt in the bowl of a food processor fitted with metal blade, and pulse several times until particles are of a fine grind for even coating, if necessary.*
DRAIN water from potatoes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line a 4-quart bowl with paper towels.
DEEP fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with some of barbecue seasoning mixture; toss to coat evenly. Repeat with remaining potatoes.
Nutrition
Serving size
(1/4 of recipe)
Calories 270
Calories from Fat180g
Total Fat 21g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 300mg
Potassium 0mg
Total Carbohydrates 20g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
