The Preparation
Slice potatoes very thin (about 1/16 inch) using a mandoline or very sharp knife.
Soak the sliced potatoes in cold water for at least 30 minutes to remove excess starch. This is key to getting crispy chips.
Drain well and pat completely dry with paper towels or a clean kitchen towel.
Heat oil in a heavy pot to 350°F.
Mix together the smoked paprika, garlic powder, onion powder, cayenne, brown sugar, and salt to make the BBQ seasoning.
Fry potato slices in small batches (do not crowd) until golden and crispy, about 2-3 minutes. They will crisp more as they cool.
Drain on paper towels. Immediately toss with BBQ seasoning while still hot.
Spread out to cool and crisp up fully before serving.
