Description
Crunchy and flavorful homemade BBQ chips made from thinly sliced russet potatoes, seasoned with a smoky paprika blend, and cooked either by frying or baking for a perfect snack or side dish.
Ingredients
Potato and Soak
- 1 large russet potato (6-8 ounces), peeled or unpeeled
- 3/4 cup cold water
Spice Mix
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
Cooking Oil
- Frying oil (vegetable or peanut), enough to fill a fryer or for brushing slices if baking
Instructions
- Slice the Potatoes: Using a mandoline or a very sharp knife, thinly slice the potato to about 1/10 inch (2.5 mm) thickness, ensuring the slices are not translucent for optimal texture.
- Soak the Slices: Submerge the potato slices fully in a bowl with 3/4 cup cold water and soak for 30 minutes. Afterwards, drain and pat the slices completely dry to remove excess moisture.
- Prepare the Spice Mix: In a large freezer bag or bowl with a lid, combine smoked paprika, onion powder, brown sugar, garlic powder, salt, and chili powder. This mixture will coat the chips after cooking.
- If Frying – Heat Oil: Fill a deep fryer or a deep saucepan with frying oil and heat it to 350°F (175°C). Set a cooling rack over a cookie sheet for draining the chips.
- Fry the Chips: Carefully fry the dried potato slices in batches, avoiding overcrowding. Fry for 3-5 minutes, flipping halfway, until golden brown and crispy. Remove and place on the rack to drain and crisp further.
- Toss with Seasoning: While the chips are still warm, toss them in the prepared spice mixture inside the bag or bowl to evenly coat.
- If Baking – Preheat Oven: Preheat the oven to 400°F (200°C). Line two baking sheets with foil and lightly grease with cooking spray.
- Arrange and Brush: Place dried potato slices in a single layer on the sheets and brush each slice lightly with frying oil to ensure crispness when baking.
- Bake the Chips: Bake for 10-15 minutes, watching closely to prevent burning. Remove smaller or thinner slices earlier if they crisp faster. Let them cool a few minutes to finalize crispiness.
- Season the Baked Chips: Toss the warm baked chips gently with the spice mixture until evenly coated, then serve or store once fully cooled.
Notes
- Ensuring the potato slices are thoroughly dried before cooking helps achieve maximum crispiness.
- Adjust frying oil temperature between batches to maintain an optimal 350°F to prevent soggy or burnt chips.
- When baking, watch chips closely after 10 minutes and remove smaller pieces early to avoid burning.
- You can customize seasoning by adding cayenne for extra heat or smoked salt for deeper flavor.
- Leftover chips can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
