By June 2025. Memphis summer, 66 years old, and the heat wraps around Orange Mound like a wet blanket that nobody asked for but everybody wears because that is the deal you make when you live in the South. The smoker calls louder in summer — something about the heat amplifying the smoke, the way humidity amplifies everything in Memphis — and I answer, because answering is what pitmasters do.
Walter Jr. came by with the grandchildren, bringing the noise and energy that grandchildren bring, the house expanding to hold them the way a good pot expands to hold a good stew. Trey at the smoker, learning, absorbing, his hands getting steadier each visit, the fire recognizing him the way fire recognizes those who are meant to tend it.
Ribs this week — spare ribs, dry-rubbed, five hours at 225, no foil, no rush. The Memphis way. The bark cracked when I bit into it, and the flavor was layered: smoke first, then spice, then the sweetness of the pork, each layer arriving on its own schedule, patient as a sermon. Rosetta ate two ribs and said nothing negative, which is a standing ovation from the toughest critic in my life.
Sunday at Mt. Zion, the choir sang and I sat in my pew and let the music hold me. The bass notes I used to add are quieter now — my voice is aging, the way everything ages — but the listening is its own participation, and the church holds me the way the church has held this community for a hundred years: faithfully, unconditionally, with room for everyone who shows up. I show up. That is enough.
The ribs carry the sermon, but something has to hold the congregation together while the smoke does its slow, patient work — and that something has always been a bowl of something crunchy set out on the picnic table where the grandchildren can reach it. Trey kept coming back to the fire, kept watching, kept learning, and I kept sending him back to the table with a reason to stay close without hovering. These Spicy Ribbon Potato Chips have that Memphis heat I love, the kind that builds the same way a good bark builds: layer by layer, nothing rushed, everything earned.
Spicy Ribbon Potato Chips
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 3 large russet potatoes, scrubbed clean
- 3 cups vegetable oil, for frying
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Slice the potatoes. Using a mandoline or sharp knife, slice potatoes into very thin rounds or lengthwise ribbons, about 1/16 inch thick. The thinner the slice, the crispier the chip.
- Soak and dry. Place sliced potatoes in a large bowl of cold water and soak for 15 minutes to draw out excess starch. Drain thoroughly and spread on clean kitchen towels, patting completely dry. Moisture is the enemy of crunch.
- Mix the spice blend. In a small bowl, combine smoked paprika, cayenne, garlic powder, onion powder, black pepper, and kosher salt. Set aside.
- Heat the oil. Pour vegetable oil into a heavy-bottomed pot or Dutch oven and heat over medium-high until it reaches 350°F. Use a thermometer — temperature control is everything.
- Fry in batches. Working in small batches to avoid crowding, carefully lower potato slices into the hot oil. Fry 2 to 3 minutes, turning occasionally, until golden and crisp. Watch them closely; they finish fast.
- Drain and season. Remove chips with a slotted spoon and drain on a paper towel-lined baking sheet. While still hot, immediately dust with the spice blend and toss gently to coat. Season with additional salt if desired.
- Cool and serve. Allow chips to cool for 3 to 5 minutes — they will crisp further as they cool. Serve in a large bowl alongside your main cookout spread.
Nutrition (per serving)
Calories: 210 | Protein: 3g | Fat: 11g | Carbs: 26g | Fiber: 2g | Sodium: 320mg