Ingredients

• 1 tablespoon chili powder
• 1 tablespoon granulated garlic
• 1 tablespoon kosher salt
• 1/2 tablespoon light brown sugar
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• Pinch cayenne
• Canola oil, for frying
• 3 pounds russet potatoes, scrubbed
• 1 cup white vinegar

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Instructions

1. Special equipment: a deep-frying thermometer; a mandoline
2. 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.
3. 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.
4. 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.
5. 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.