Wasabi-Dusted Chips

YIELD: 12 servings

6 large potatoes
Canola oil, as needed
3 Tbsps. wasabi powder
6 tsps. kosher salt
3 tsps. ground black pepper
3 tsps. ground ginger
3 tsps. granulated garlic
3 tsps. sugar

  1. Peel potatoes and slice into desired shape (1/2-inch sticks, wedges or 1/8-inch thick chips); rinse and pat dry. Heat oil in a deepfryer or deep-sided saucepan to 275°F. Blanch potatoes 5 minutes, cooking in batches if necessary. Drain and set aside

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