HOMEMADE BARBECUE POTATO CHIPS
Crispy with a spicy kick, these thin chips complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 25m
Yield 4-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes., Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HOMEMADE BARBECUE POTATO CHIPS
Provided by Valerie Bertinelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
- Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
- Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.
BBQ CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, cooking oil, paprika, chili powder, brown sugar, garlic powder, pepper, salt
Provided by Merle O'Neal
Categories Snacks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF (175ºC).
- Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
- In a large bowl, mix the potato chips with ingredients.
- Arrange chips on greased baking sheet.
- Bake for 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 297 calories, Carbohydrate 54 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, Sugar 11 grams
CRISPY BBQ CHIP TENDERS
These crunchy chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. -Andreann Geise, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 400°., In a small bowl, mix sour cream, chives, garlic and salt. Refrigerate until serving. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., Place on a rack in a 15x10x1-in. baking pan; spritz with cooking spray., Bake until coating is golden brown and chicken is no longer pink, 12-15 minutes. Serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
BBQ POTATO CHIPS
Steps:
- For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
- For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
- Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
- Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.
BBQ FUSILLI PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these zesty, crunchy air-fried pasta chips! Brown sugar pairs with smoked paprika for a sweet and savory bite, all wrapped in a fun, spiral fusilli shape!
Provided by Aleya Zenieris
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and brown sugar until evenly combined.
- In a medium bowl, toss the warm pasta with the avocado oil and half of the spice mixture, stirring to coat evenly.
- Preheat the air fryer to 390˚F (200°F) for 5 minutes.
- Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
- Serve the pasta chips with French onion dip.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 34 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
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HOMEMADE BARBECUE POTATO CHIPS - JUST A TASTE
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- Using a mandolin, or a very sharp knife, slice the potatoes to 1/8-inch thick. Place the slices in a bowl of ice 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 375ºF.
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