Cookbook:Barbecue Potato Chips
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These chips are just as good as store-bought.
- 1 pound Russet potatoes, sliced thinly on a mandoline
- Barbecue Rub
- Oil for deep frying
- Heat oil to 375°. Fry potatoes, adding one slice at a time, working in batches if needed for 4-5 minutes. Drain on a cooling rack. Once all potatoes have been fried, sprinkle liberally with Rub. Serve.