Homemade potato chips are good, but when you season them with Southern Hospitality, they're a whole new experience!

Here's what you'll need:

• Russet potatoes
• Frying oil
• Fine sea salt 
• Southern Hospitality BBQ Seasoning
• Slicer
• Paper towels or kitchen towels

The Process

Start by washing and peeling the russet potatoes. (I used a knife to peel my potatoes which resulted in sharp edges on the chips. For a more round chip, use a peeler!) Make sure to dry the potatoes before slicing so that the potato isn't slippery. I used a slicer I bought from Walmart for about $10. The thinnest setting on this slicer was still too thick for potato chips. A tip to fix this is to fold a wad of parchment paper and slide it through the slicer. This will close the gap to create a thinner setting while still maintaining a smooth surface to slice against. Slice the potatoes so that they are as thin as possible.

Put the potato slices in a bowl filled with cold water. Agitate the slices with your hands or a spoon to make sure each slice gets submerged. Let the slices sit for 10 minutes. Drain the water. Rinse the slices 1-2 times, or until the water is mostly clear when the bowl is filled. Drain the water. Line a baking sheet or clean surface with a layer of paper towels. Place the slices on the paper towels to dry. Use another paper towel to dry the top side of the slices. The less moisture on the slices, the crispier they will be.

Heat the oil to 350°F. Line a baking sheet or plate with paper towels. Fry the chips. This could take 3-5 minutes depending on the thickness of your chips. (Make sure to fry the chips in batches to avoid overcrowding so the chips don't stick together.) The chips should be lightly golden brown and crisp. Remove the chips from the oil. Place them on the lined sheet to catch any excess oil. Immediately sprinkle the chips with fine sea salt. Place the chips in a large bowl. Repeat until all of the batches are fried, salted, and placed in the bowl. Then, season the chips with Southern Hospitality BBQ Seasoning, or for a spicier option: Southern HOTspitality. Toss the chips so that each one is coated in the seasoning. Then, enjoy!