Go Back
Print
Barbecue Spice Mix Seasoning on french fries

Barbecue Spice Mix Seasoning

Barbecue Spice Mix Seasoning, a restaurant style shake-on seasoning blend that boosts flavour on everything from french fries & hash browns to grilled meats & veggies!


Course Side Dishes
Cuisine North American
Servings 1 cup BBQ Spice Mix Seasoning
Author Barry C. Parsons

Ingredients

  • 4 Tbsp onion powder
  • 4 Tbsp smoked paprika
  • 3 Tbsp firmly packed dark brown sugar
  • 2 Tbsp fine sea salt (You can see less, of course. Try half the amount if you are looking to make a lower sodium version.)
  • 2 Tbsp chili powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp dry thyme
  • 1 tsp black pepper

Instructions

  1. I process this in a food processor to ensure that it is well combined and to make the spice blend as fine as possible.
  2. Store in an airtight spice shaker. Makes 1 cup of BBQ Spice Mix Seasoning.
  3. When seasoning hash browns or french fries, add them to a large bowl, straight from the fryer. Begin shaking on the seasoning a little at a time and tossing the hash browns or french fries between additions of the spice mix. Repeat until they are coated to your liking.

Recipe Notes

Who I posted the photo of the potato chips on social media, folks immediately asked how I made them. The truth is, it's pretty uncomplicated but here's a few tips.

  1. Use canola oil for neutral flavour to fry the chips. Be sure the oil is up to temperature at 365 to 375 degrees F before beginning to fry the chips. In general, the lower the temperature the more oil fried foods absorb. Fry them in small batches so they cook faster and don't cool down the oil too much when they are added.
  2. Use a mandolin or food processor to cut the chips to a uniform thickness. This is important because you want them all to cook at the same rate so that some are not over crisped while others are underdone.
  3. When slicing the potatoes, hold them in lukewarm water so that they do not discolour. Using cold water to store the sliced potatoes will again cool down the oil when you add them to the fryer.
  4. When frying the small batches of potato chips, remove only the amount of potato slices in the batch from the lukewarm water and pat them dry on a tea towel before adding them to the hot oil. This cuts down on splattering and the less water entering the fryer, the less the oil will cool down.
  5. When the chips are all golden browned  and crispy, drain them quickly on some paper towels before adding them to a large bowl and begin sprinkling them with the seasoning mix, a little at a time. Toss the chips in the bowl as you add the seasoning to ensure even distribution of the spices. 
  6. Cool on a cookie sheet while you fry the rest of your chips. If storing your chips, make sure that they are completely cooled. Store them in an airtight plastic container.