There’s no grill involved with these chips, but they’re great to serve with a hamburger, sausages or other grilled foods. And it’s easy to make a batch while your charcoal is heating up.
Smoky Paprika BBQ Potato Chips
2 (10-ounce) bags thick-cut plain potato chips, such as kettle-style chips
2 tablespoons smoked paprika
1 tablespoon PLUS 1/ 2 teaspoon garlic powder
1 1/ 2 teaspoons coarse brown sugar such as turbinado (Sugar in the Raw)
1/2 tablespoon coarse sea salt
1/ 4 teaspoon ascorbic acid (see note)
Heat oven to 300 degrees with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Spread the chips on the baking sheets. Bake on the upper and lower racks until hot and fragrant, about 5 minutes.
Meanwhile, combine the smoked paprika, garlic powder, sugar, salt and ascorbic acid in a small bowl.
As soon as you pull the chips from the oven, pour them into a big bowl (off the heat). Hold a fine-mesh sieve over the bowl, then pour the spice mixture through the sieve so you can evenly sprinkle the hot chips. Toss gently to coat evenly, trying to avoid breaking the chips.
Serve warm or at room temperature.
Makes 8 servings.
Editor’s note: Ascorbic acid is available at health-food stores. Fruit Fresh will work as well.
Adapted from Live Fire: 125 Recipes for Cooking Outdoors by Michael Chiarello with Claudia Sansone and Ann Krueger Spivack (Chronicle Books, 2013)
Food, Pages 32 on 06/26/2013