Dry ingredients: place the flour, Taco Bell Taco Seasoning, garlic salt and paprika in a gallon-sized Ziploc bag. Seal the bag and shake up to mix ingredients.
In a bowl, combine egg and milk. Whisk together gently. Set aside. Put about 1/2 the taco seasoning mixture in a medium-sized bowl. (Save the rest of the mixture for the next time.)
Preheat deep fryer to 350 degrees F.
Wash potatoes, leave the skins on and cut ends off. Slice into 1/8 inch rounds (thin is the key to the crispy texture). Dip the potato rounds in the milk mixture, then dredge in the taco seasoning mixture.
Fry 8 to 10 potato rounds at a time, depending on your fryer size - don't overcrowd the fryer. Cook 4 to 5 minutes, until the crispy round Jojos float to the top of the fryer.
Place on paper-towel lined plate while cooking up the rest of the potatoes. Serve hot - best with ketchup or ranch dip!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.