Spacemans Chips Recipe

Wash and Slice

Wash the Russet potatoes thoroughly under cold water. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even slices (about 1/8 inch thick).

Soak the Slices

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps in achieving a crispier chip.

Mix the Ingredients

In a medium bowl, combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well until all ingredients are evenly combined.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.

Dry the Potatoes

After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.

Fry the Chips

Working in batches, carefully add the potato slices to the hot oil. Fry for 3-4 minutes or until golden brown and crispy. Make sure not to overcrowd the pot.

Drain and Season

Once fried, use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle the smokey BBQ dry rub evenly over the chips.

Plate the Chips

Transfer the seasoned chips to a serving platter. Optionally, serve with your choice of dipping sauce.