Servings 5 cups
Ingredients
- 2 teaspoons paprika
- 2 teaspoons light brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon Lawry's Seasoned Salt
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh black pepper
- 2 large baking potatoes, scrubbed
- Vegetable oil, for frying
Instructions
- In a small bowl, stir together the paprika, light brown sugar, garlic salt, onion powder, chili powder, Lawry's Seasoned Salt, salt and pepper. Set the mixture aside.
- Using a mandolin or a very sharp knife, slice the potatoes to 1/16-inch thick. Place the slices in a bowl of water so that they are fully submerged. Soak the potatoes for 30 minutes.
- Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.
- Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 325ºF. Line a large baking sheet with paper towels.
- Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown, 3 to 4 minutes. Use a slotted spoon to transfer the potatoes to the paper towel-lined baking sheet. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.
- Let the chips cool completely before storing them in an airtight container at room temperature.
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