BBQ CHIPS Jan 17 Written By Leena Ahmed https://www.youtube.com/shorts/XDsk3WIvZ7k PrintBBQ CHIPS Yield 4 Prep time40 MinCook time10 MinTotal time50 MinIngredients4 large russet potatoes, washed and peeled 2 tsp mesquite salt (or regular kosher salt)2 tsp brown sugar1 tsp smoked paprika1 tsp garlic powder1 tsp onion powder1 tsp cayenne pepperInstructionsBoil potatoes for 3-4 minutes in a large pot of salted water. Let cool for 10-20 minutes before slicingThinly slice the potatoes with a mandolin or cut them as thin as possible with a knife. The slices should be nearly transparent.Put the potato slices in a large bowl of ice water so they are fully submerged. Soak for 30 minutes. Drain, and thoroughly pat dry. This will help remove starch.Preheat oil in a deep fryer to 375F. Prepare a sheet tray with a wire cooling rack set inside for the chips to drain after frying. Fry the chips until golden brown flipping as necessary (about 2-3 minutes) making sure not to overcrowd the fryer.Remove chips from oil and place on the cooling rack to drain, then add to the large bowl and toss in the BBQ spice mixture.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniquepotatofried Leena Ahmed
BBQ CHIPS Jan 17 Written By Leena Ahmed https://www.youtube.com/shorts/XDsk3WIvZ7k PrintBBQ CHIPS Yield 4 Prep time40 MinCook time10 MinTotal time50 MinIngredients4 large russet potatoes, washed and peeled 2 tsp mesquite salt (or regular kosher salt)2 tsp brown sugar1 tsp smoked paprika1 tsp garlic powder1 tsp onion powder1 tsp cayenne pepperInstructionsBoil potatoes for 3-4 minutes in a large pot of salted water. Let cool for 10-20 minutes before slicingThinly slice the potatoes with a mandolin or cut them as thin as possible with a knife. The slices should be nearly transparent.Put the potato slices in a large bowl of ice water so they are fully submerged. Soak for 30 minutes. Drain, and thoroughly pat dry. This will help remove starch.Preheat oil in a deep fryer to 375F. Prepare a sheet tray with a wire cooling rack set inside for the chips to drain after frying. Fry the chips until golden brown flipping as necessary (about 2-3 minutes) making sure not to overcrowd the fryer.Remove chips from oil and place on the cooling rack to drain, then add to the large bowl and toss in the BBQ spice mixture.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance techniquepotatofried Leena Ahmed
