Hooray! I made it to 50 blogs!
Will it be my last?
If so, no better way to go out than by making my favorite thing. Chips. Not just chips, but my favorite spicy BBQ potato chips. I think I’ve perfected the spice blend, to my taste, that is. Super easy and without all those preservatives that come with those bought in the stores. Also addicted to those. Before that, however, I should explain the title to my reader.
I get up early, always have, though any who know me know that I am not a morning person. Coffee. Hopefully a walk around the park, not so much lately. Shower. Sit at the computer. Stare. Check social media. Fall down the YouTube rabbit hole. Stare at the computer again. Eat. Wash the dishes. Start the laundry. Back to staring. Eat again. Lather. Rinse. Repeat.
I was raised not to make excuses. To get on with it. Forty years in the entertainment industry has taught me to have thick skin. Not to take things personally. Or too seriously. Easier said than done. When it comes to a project of one’s own creation, like this website, each week almost feels like putting on a show. Sometimes it’s good, sometimes it not, but I feel a sense of accomplishment every time I click publish.
That sense has turned to dread, lately. As a result, I’m beginning to lose the fun of it. I need some time to refresh. Find new things to write about. In the meantime, I’ll be turning my attention to another page on this site. Everyday People.
Everyday People Restart
Starting a travel and food blog 2 months before a worldwide pandemic hopefully doesn’t speak to my timing. It has certainly come with a myriad of challenges. When I started this site, my hope was that Everyday People would be a travel tool I could take with me. Meeting people while traveling has always been the highlight and my belief that everyone has a story that should be told. Asking people the same questions and then transcribing their answers was an interesting way, I thought, of displaying that belief. Everyday People
I have a backlog of interviews that I am excited to share. I’m also learning to embed the audio, giving more options. I’ll be publishing those over the next few weeks and months, while I refresh and breathe a little.
CB’s Homemade BBQ Potato Chips
Don’t get it twisted, I am beaming with pride that I made it to 50 blogs. The comments and support I’ve received is overwhelming and to just say thank you doesn’t seem adequate. It is food blog week, so I had to make my favorite thing in life. I’ve been making chips for years, but the technique has evolved the more I learned. These are so good, you’ll never want to buy chips in the store again. Easy too. You just need potatoes, russet or gold. A good mandolin, a strainer and some oil. Yes I know you can bake them, and I’ve tried, they’re not as good. Part of loving chips is the crunch. This recipe will get you that. but, if you want to bake, I’ve included that too.
The key to making potato chips is a good mandolin to slice the potatoes really thin. They’re not that expensive and easy to use. (affiliate link) mandolin. Soak the potatoes in cold water for 30 minutes and rinse until the water runs clear. Blanch the potatoes in boiling water with a little vinegar and salt added to the water, for 3 to 5 minutes. Dry completely and fry in small batches in vegetable oil until crispy, about 5 minutes. Immediately coat with the BBQ seasoning. Simple. Vegan.
CB's Homemade spicy BBQ potato chips
- Dutch oven, preferably cast iron
- sheet pan
- tea towels or paper towels for drying
- strainer or wire skimmer, spider strainer
- mini food processor or spice grinder
For the BBQ seasoning
- 3 Tbsp Brown sugar
- 1 tsp garlic salt or granulated garlic
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp sweet paprika
- 1 tsp chili powder
- 1 tsp lemon pepper
- 1/2 tsp cayenne pepper, or to taste
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp chipotle or ancho chili pepper
- 2 large russet or Yukon gold potatoes roughly 6 to 8 ounces
- cold water for soaking
- 1 Tbsp vinegar
- frying oil vegetable or peanut, enough to fill a dutch oven or to brush slices before baking
- In a food processor or spice grinder, combine all spices and blend until fine. About 30 seconds. Remove and set aside.
- With a mandoline or extremely good knife skills, thinly slice the potato to about 1/10 inch thick. (2.5mm)
- Put the potato slices in a bowl of cold water. The potatoes should be submerged. Soak 30 minutes. Wash potatoes in water until no longer cloudy. About 3 to 5 washes. Drain water.
- In a pot large enough to hold slices, fill with water and bring to a boil. Add vinegar and 1 tsp salt to water and parboil potatoes. 3 to 5 minutes. Slices will curl up. Remove to a tea towel lined sheet pan and dry thoroughly. This will remove more starch from the chips and make them crunchy.
- In a cast iron pan or dutch oven, heat oil to 375 degrees. Add dried potato slices in small batches and fry, stirring constantly and flipping frequently. Potatoes will turn brown and crispy. 3 to 5 minutes. Keeping an eye on the oil temperature, not letting it drop too low, adjusting burner accordingly.
- Remove with a spider or wire skimmer to a paper towel lined basket. Season immediately with BBQ seasoning. Let cool
- Chips will store in an airtight container for 1 week. Good luck with that.
If baking the chips
- Preheat oven to 400F. After par boiling and drying slices, line 2 baking sheets with foil and lightly grease with cooking spray.
- Place the slices in a single layer on the two sheets. Brush each side with oil
- Bake for 10 to 15 minutes or until golden brown and crisp (not burned). If you find that some of the smaller pieces are baking faster after 10 minutes, you can remove those then finish baking the rest. Let cool for a few minutes to finish crisping up then toss in the spice mixture.
I still lack the writing skills to properly express my gratitude to all of you for the support. I consider it a privilege to have had the life I’ve had and to share it brings me joy. I will endeavor to shine my light on anyone it reaches, especially during this unprecedented time. And I’ll never give up chips. See you soon. Thank you so much.
What are your favorite snack foods?