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Blog #50!-Is it my last?

Hooray! I made it to 50 blogs!


Will it be my last?

If so, no better way to go out than by making my favorite thing. Chips. Not just chips, but my favorite spicy BBQ potato chips. I think I’ve perfected the spice blend, to my taste, that is. Super easy and without all those preservatives that come with those bought in the stores. Also addicted to those. Before that, however, I should explain the title to my reader.

Fighting Burnout

I get up early, always have, though any who know me know that I am not a morning person. Coffee. Hopefully a walk around the park, not so much lately. Shower. Sit at the computer. Stare. Check social media. Fall down the YouTube rabbit hole. Stare at the computer again. Eat. Wash the dishes. Start the laundry. Back to staring. Eat again. Lather. Rinse. Repeat.

I was raised not to make excuses. To get on with it. Forty years in the entertainment industry has taught me to have thick skin. Not to take things personally. Or too seriously. Easier said than done. When it comes to a project of one’s own creation, like this website, each week almost feels like putting on a show. Sometimes it’s good, sometimes it not, but I feel a sense of accomplishment every time I click publish.

That sense has turned to dread, lately. As a result, I’m beginning to lose the fun of it. I need some time to refresh. Find new things to write about. In the meantime, I’ll be turning my attention to another page on this site. Everyday People.

Everyday People Restart

Starting a travel and food blog 2 months before a worldwide pandemic hopefully doesn’t speak to my timing. It has certainly come with a myriad of challenges. When I started this site, my hope was that Everyday People would be a travel tool I could take with me. Meeting people while traveling has always been the highlight and my belief that everyone has a story that should be told. Asking people the same questions and then transcribing their answers was an interesting way, I thought, of displaying that belief. Everyday People 

I have a backlog of interviews that I am excited to share. I’m also learning to embed the audio, giving more options. I’ll be publishing those over the next few weeks and months, while I refresh and breathe a little.


CB’s Homemade BBQ Potato Chips

Don’t get it twisted, I am beaming with pride that I made it to 50 blogs. The comments and support I’ve received is overwhelming and to just say thank you doesn’t seem adequate. It is food blog week, so I had to make my favorite thing in life. I’ve been making chips for years, but the technique has evolved the more I learned. These are so good, you’ll never want to buy chips in the store again. Easy too. You just need potatoes, russet or gold. A good mandolin, a strainer and some oil. Yes I know you can bake them, and I’ve tried, they’re not as good. Part of loving chips is the crunch. This recipe will get you that. but, if you want to bake, I’ve included that too.

The key to making potato chips is a good mandolin to slice the potatoes really thin. They’re not that expensive and easy to use. (affiliate link) mandolin. Soak the potatoes in cold water for 30 minutes and rinse until the water runs clear. Blanch the potatoes in boiling water with a little vinegar and salt added to the water, for 3 to 5 minutes. Dry completely and fry in small batches in vegetable oil until crispy, about 5 minutes. Immediately coat with the BBQ seasoning. Simple. Vegan.

CB's Homemade spicy BBQ potato chips

Crunchy, spicy BBQ chips that are way better than store bought
5 from 2 votes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizer
Cuisine American
Servings 2 people


  • mandolin
  • Dutch oven, preferably cast iron
  • sheet pan
  • tea towels or paper towels for drying
  • strainer or wire skimmer, spider strainer
  • mini food processor or spice grinder


For the BBQ seasoning

  • 3 Tbsp Brown sugar
  • 1 tsp garlic salt or granulated garlic
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp lemon pepper
  • 1/2 tsp cayenne pepper, or to taste
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp chipotle or ancho chili pepper
  • 2 large russet or Yukon gold potatoes roughly 6 to 8 ounces
  • cold water for soaking
  • 1 Tbsp vinegar
  • frying oil vegetable or peanut, enough to fill a dutch oven or to brush slices before baking


  • In a food processor or spice grinder, combine all spices and blend until fine. About 30 seconds. Remove and set aside.
  • With a mandoline or extremely good knife skills, thinly slice the potato to about 1/10 inch thick. (2.5mm)
  • Put the potato slices in a bowl of cold water. The potatoes should be submerged. Soak 30 minutes. Wash potatoes in water until no longer cloudy. About 3 to 5 washes. Drain water.
  • In a pot large enough to hold slices, fill with water and bring to a boil. Add vinegar and 1 tsp salt to water and parboil potatoes. 3 to 5 minutes. Slices will curl up. Remove to a tea towel lined sheet pan and dry thoroughly. This will remove more starch from the chips and make them crunchy.
  • In a cast iron pan or dutch oven, heat oil to 375 degrees. Add dried potato slices in small batches and fry, stirring constantly and flipping frequently. Potatoes will turn brown and crispy. 3 to 5 minutes. Keeping an eye on the oil temperature, not letting it drop too low, adjusting burner accordingly.
  • Remove with a spider or wire skimmer to a paper towel lined basket. Season immediately with BBQ seasoning. Let cool
  • Chips will store in an airtight container for 1 week. Good luck with that.

If baking the chips

  • Preheat oven to 400F. After par boiling and drying slices, line 2 baking sheets with foil and lightly grease with cooking spray.
  • Place the slices in a single layer on the two sheets. Brush each side with oil
  • Bake for 10 to 15 minutes or until golden brown and crisp (not burned). If you find that some of the smaller pieces are baking faster after 10 minutes, you can remove those then finish baking the rest. Let cool for a few minutes to finish crisping up then toss in the spice mixture.

Homemade Spicy BBQ Potato Chips
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I still lack the writing skills to properly express my gratitude to all of you for the support. I consider it a privilege to have had the life I’ve had and to share it brings me joy. I will endeavor to shine my light on anyone it reaches, especially during this unprecedented time. And I’ll never give up chips. See you soon. Thank you so much.


What are your favorite snack foods?



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Recipe Rating

  1. Mike Thors says:

    5 stars
    Noooo! Don’t go!!!! Thank you Chris for your blog! This is your 50th?? Wow! Congrats! When I first read that heading, I thought it said it WILL be your last. I hope it’s not but could understand the burnout. Which, by the way, (your description) is hilarious!

    But Chris, I hope it’s not your last and I appreciate all the work you’ve done on it. I feel like I got a late start on enjoying your blog but I’ve really enjoyed it. Every time I read it, I feel like I’ve been given a personal invite to your life experiences. I loved reading about your acting experience and the incredible people you’ve been so fortunate enough to meet (and them; you!). I also appreciated learning about some of the incredible black women you wrote about. I’ll admit I wasn’t familiar with “Mammy” Pleasant but will be reading more about her! Thanks! I also wanted to give mention to Stacey Abrams who, I believe, was a major reason for the legitimate results of the last election. I think she is and will be an even stronger force in the political world (if she can sift through all the surrounding voter suppression tactics). But I digress.

    In regards to it being your last, would you consider a less frequent post? Maybe, monthly? I know there are different practices on breaking additions but I’m in favor of the weaning off method rather that quitting cold turkey for what it’s worth.

    But seriously, thank you Chris! You’ve done incredible work and you’re awesome! Looking forward to your Everyday People!

    ….I’m going to go make some chips!

    • CB says:

      Mike, thank you so much for your comment. Your brother was over here the other day and we both agreed that you’re our favorite. Based on reading your well written comments, I think I’m seeing a future writer? Or maybe a current one. I’d love to have you guest write a blog. Anything you wanna write about, I think you’d be awesome. Lemme know! Be well

      • Mike Thors says:

        Thanks Chris! That’s so encouraging! Wait a second! Did you just pull a “what-aboutism”?? One second we’re talking about your (hopefully) continued blog and the next, I’m writing?? Just kidding of course! I really appreciate your encouragement, invitation and your tolerance of my attempts at humor. I would be honored (with some guidance from you). :).
        So glad Mark gets to spend some time with you!

  2. Michele Richards says:

    5 stars
    Okay Chris,

    You know in all the cool movies there is that entrepreneur who has the chic store or bistro or has created a polished app…you know intelligence meets creativity. Well, I know there is a pandemic going on but what if you do that exclusive hundred dollar plate starving artists 500 dollar plate producer 12 people soiree with enough room between to lie on the floor afterward and watch the stars from. a sky light and everything is regional and organic and has all five senses represented and you can get someone to read your musing of the evening. It needed be long a couplet or sonnet or essay of the day and laughter is everywhere and our hands drip with oils and chocolate and petals from edible lettuces…

    love you,

    • CB says:

      You’re so kind to comment and your support is everything. I know you’re busy with your own blog at I love reading your posts. The same offer goes for you. If you’d ever like to guest write a blog on this site, I’d be honored. Thanks again.

  3. Laura Boccaletti says:

    Oh, say it isn’t so, CB! I can’t say it any better than your friend Mike did.
    Take a week off, take two, but please come back because, I think I can be
    presumptuous enough to speak for many or all of your readers, your
    blogs are engaging, you take us to exotic places, you shed light on history
    we should know, on things we should cook and eat, you tell amusing anecdotes, and you uplift our souls.
    I remember very well standing in the corridor at work when you told me you were
    going to take a course in travel writing and start a blog. Take a breather, change
    gears for a bit, but please keep sharing your writing talents with your adoring public!

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