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!