I’ve always wanted to make my own potato chips!  And frankly, for as easy as they were, it’s silly that I haven’t up to this point.  Grilling steaks for Father’s Day made for a great excuse to come up with a BBQ potato chip recipe.  It took a little taste-testing, but the recipe below had the right amount of sweet, savory and salty to stand up to the bold flavor of a perfectly medium-rare NY strip!

SWEET & CRUNCHY BBQ POTATO CHIPS

Ingredients

• 2 Lbs. Russet Potatoes
• 1/4 Cup White Vinegar
• 1 Tbs. Salt
• 2 Tbs. Sugar
• 1 1/2 Tsp. Smoked Sweet Paprika
• 1/2 Tsp. Black Pepper
• 1/2 Tsp. Onion Powder

Instructions

• Peel and wash potatoes.  Slice about 1/8-inch thick using a sharp knife or mandolin (much easier).
• Place potatoes in a large bowl and cover with cold water.  Toss with your hands, let sit for 10 minutes and then drain.
• Pour vinegar over potatoes and then cover the rest of the way with cold water.  Allow to soak for 2 hours.
• In a small bowl, combine salt, sugar, paprika, pepper and onion powder.  You’ve created BBQ seasoning!!  Set aside for when potatoes are cooked.
• Drain potatoes and dry thoroughly.
• Fry in small batches in 300 degree vegetable or canola oil.  Stir occasionally for even frying until light golden brown.
• Remove and allow to drain on wire racks or brown paper.  Sprinkle with BBQ seasoning mixture and then place in a large bowl.
• Continue with this process until all potatoes are fried, dusted and cooled.
• Finally, toss the remaining seasoning over the bowl of potatoes and serve.

This is a very simple process that turns out delicious results!  My family said we will absolutely have to make these again in the future.  It was definitely a treat and a great causal side dish to serve with steaks.  The recipe above was easily devoured by a group of 8 people.  You can probably double it and still not have much left over.  Make ’em for your next occasion or when you’re experimenting on a weekend.  Dig in!