Barbecued Potato Chips

• 1 tablespoon smoked sweet Spanish paprika
• 2 teaspoons ground ancho chile
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon light brown sugar
• 1 teaspoon freshly ground black pepper
• 3 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline
• 2 quarts peanut or canola oil

1. Mix together the paprika, ground ancho, cumin, salt, onion and garlic powders, brown sugar, and pepper in a small bowl.
2. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
3. Heat the oil in a large saucepan until it reaches 375F on a deep-fat thermometer.
4. Fry the potatoes in small batches until golden brown on both sides, turning once, 1 1/2 minutes total.
5. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain.
6. Season immediately with the barbecue seasoning.

sweet spanish, ground ancho chile, ground cumin, kosher salt, onion powder, garlic, light brown sugar, freshly ground black pepper, potatoes, peanut

Taken from www.epicurious.com/recipes/food/views/barbecued-potato-chips-382790 (may not work)