This is a recipe I reverse-engineered after my stay at the University of Texas in Austin. These homestyle chips were served at the Carillon Bar and Grill in the AT&T campus hotel. A killer complement to smoked brisket and fine tequila.
4 large potatoes, scrubbed and sliced into thin planks
3 tbs. salt
2 quarts cold water
2 tbs. ground smoked paprika
2 tbs. ground ancho chili
1 tsp. garlic powder
1 tsp. Lawry’s salt
1 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. white pepper
1/4 tsp. ground cayenne pepper
(makes a little more than 1/3 cup)
Prepare dry spices and set aside.
Place two quarts of cold water in a large pot. Add three tbs. salt and mix well. Scrub the potatoes and leave the skins on. Slice in to thin planks with a mandolin and add to the salted water.
Leave in the water for at least 1/2 hour. Drain and rinse with cold water. Repeat.
Heat 1.25 quarts vegetable oil in a large cast-iron pot until temperature reaches 375° F.
Add the chips in two batches, stirring occasionally with a Chinese spider strainer, for about 8 minutes until golden brown. Remove and drain on paper towel.
Add the chips to a shaker bag with about 2 tbs. of the dry spices and shake until well coated. Serve immediately.
Note: The Breville Sous Chef food processor that I use produces perfectly-cut chips using the #2 setting on the disc slicer.