Zapp's Voodoo Chips-Inspired Spicy Potato Chips

Ingredients

• 4 medium-sized russet potatoes (about 2 lbs or 900 g)
• 4 cups (1 liter) cold water
• 2 tablespoons (30 ml) white vinegar
• 2-3 cups (480-720 ml) vegetable oil (for frying)
• 1 teaspoon (5 g) smoked paprika
• 1 teaspoon (5 g) cayenne pepper
• 1 teaspoon (5 g) garlic powder
• 1 teaspoon (5 g) onion powder
• 1 teaspoon (5 g) ground black pepper
• 1 teaspoon (5 g) kosher salt (adjust to taste)
• 1/2 teaspoon (2.5 g) sugar

Instructions

1. 1

   Wash and peel the russet potatoes.

2. 2

   Slice the potatoes thinly using a mandoline or sharp knife.

3. 3

   In a large bowl, combine cold water and white vinegar.

4. 4

   Add sliced potatoes to the water and soak for 30 minutes to remove excess starch.

5. 5

   In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, and sugar.

6. 6

   Mix well to ensure even distribution.

7. 7

   In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

8. 8

   Drain and pat the soaked potato slices dry with paper towels.

9. 9

   Fry in small batches until golden brown (3-4 minutes per batch), ensuring not to overcrowd the pot.

10. 10

    Remove chips using a slotted spoon and place on paper towels to drain excess oil.

11. 11

    While chips are still warm, sprinkle the voodoo seasoning generously over them.

12. 12

    Toss to coat evenly.

13. 13

    Allow chips to cool completely before serving for maximum crunchiness.