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Combine all spices into a small bow and mix throughly. Thinly slice potatoes lengthwise to form a traditional thin chip. In a large pan heat enough Olive Oil to cover pan with about 1/8 of oil. Toss potatoes into the hot pan and fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice. Toss chips on a hot grill and cook through until brown and crispy, with nice grill marks. |
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