Go Back

CB's Homemade spicy BBQ potato chips

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

Equipment

  • 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

Ingredients
  

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

Instructions
 

  • 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.