Slice and rinse the potatoes

• Peel the potatoes.
• Using a mandolin or a sharp knife, cut them into very thin slices — the thinner the slices, the crispier they turn out.
• Rinse the slices until the water runs clear.

Soak in an ice bath

• Combine cold water and ice in a big bowl.
• Soak the potato slices in the ice bath to remove extra starch and make them crunchier.

Make the BBQ seasoning

• Mix together the brown sugar stevia, salt, smoked paprika, garlic powder, onion powder and chilli powder for the classic barbecue seasoning.

Dry and spray the potatoes

• Take the potatoes out of the ice bath.
• Pat them completely dry.
• Spray them with olive oil spray.

Cook until golden and crispy

• Air fry at 200°C / 400°F for 10-15 min, flipping and spraying oil halfway.
• Or oven bake at 200°C / 400°F for 15-25 min, flipping and spraying oil halfway.
• Or microwave for 8-12 min on an oven-safe dish with baking paper, flipping and spraying halfway.
• Cook until golden and crispy.

Season and serve

• Add the seasoning and mix really well.
• Sprinkle any leftover seasoning on top.
• Enjoy.