Barbecue Potato Chips

• 3 russet potatoes
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 12 tablespoon sugar
• 12 tablespoon ground mustard
• 12 tablespoon garlic powder
• 12 tablespoon onion powder
• 12 teaspoon cayenne pepper
• 12 teaspoon ground cumin
• 12 teaspoon fresh ground black pepper
• canola oil, for frying
• kosher salt, to taste

1. Peel and uniformly slice the potatoes lengthwise so they're about 1/16" thick; place them in a bowl of ice water for 30 minutes.
2. Drain potatoes; spread out on paper towels to dry.
3. Meanwhile, in a large bowl, mix together chile powder, paprika, sugar, ground mustard, garlic powder, onion powder, cayenne, ground cumin, and ground black pepper; set aside.
4. Pour canola oil into a 6 quart saucepan to a depth of 2 inches and heat over medium-high heat to 325 degrees F. Working in batches, fry potatoes until golden and crisp, 3 to 5 minutes.
5. Using a slotted spoon, transfer to a paper towel-lined bowl; season with kosher salt to taste and toss with spices.

potatoes, chili powder, paprika, sugar, ground mustard, garlic, onion powder, cayenne pepper, ground cumin, ground black pepper, canola oil, kosher salt

Taken from www.food.com/recipe/barbecue-potato-chips-497683 (may not work)