BBQ Potato Chips

1. Prepare Spice Mixture

Combine smoked paprika, dark brown sugar, onion powder, kosher salt, chili powder, and garlic powder in a food processor or coffee grinder until they form a uniform blend. Set aside.

2. Slice Potatoes

Use a mandoline or slicer to slice the russet potatoes into thin, even rounds for uniform cooking.

3. Infuse Potatoes with Smoke

Line an 8-quart stockpot with aluminum foil, place soaked wood chips at the bottom, and arrange sliced potatoes in a steamer basket above the chips. Cover and smoke over medium heat for 10 minutes.

4. Fry Potato Slices

Heat peanut oil in a 4-quart cast-iron Dutch oven to 325°F. Fry potato slices in batches for 3 to 4 minutes until golden and crisp. Drain on paper towels.

5. Season Chips

While the chips are still warm, transfer them to a large brown paper bag, add the spice mixture, close the bag, and shake well to coat evenly.