This Homemade Barbecue Potato Chips recipe comes together in about 30 minutes and requires just a deep frying technique for a quick and easy snack that your family will absolutely love! These crispy chips are bound to be a hit at any gathering, or just as a delightful treat for a cozy movie night at home!
Ingredients Breakdown
Let’s break down what you’ll need for these crispy chips. This list is pretty simple and uses everyday ingredients, plus, you might already have some of them in your kitchen. Here’s what you’ll require:
- 4 large potatoes: Russet potatoes are my go-to for chips because they fry up beautifully and have that perfect starchy goodness. Feel free to use Yukon gold if you want something creamier.
- 4 cups vegetable oil: This will depend on your frying method, but you need enough oil to submerge the chips for that perfect crispiness. Canola or peanut oil works great here too!
- 1 tablespoon paprika: This adds that classic barbecue flavor, a must for that smoky essence!
- 1 tablespoon brown sugar: This balances out the spices and gives your chips a sweet touch that will have you coming back for more.
- 1 tablespoon onion powder: Perfect for that savory depth of flavor.
- 1 tablespoon garlic powder: Because, let’s be real, garlic makes everything better!
- 1 teaspoon salt: A couple pinches of salt will go a long way to enhance those flavors.
- 1 teaspoon black pepper: Just enough to give it a little kick.
- 1 teaspoon cayenne pepper: Feel free to dial this up or down depending on how spicy you want your chips!
How to Make Homemade Barbecue Potato Chips
Step 1: Slice the Potatoes
Start by washing your potatoes thoroughly (can’t skip this part, who knows what dirt might be hiding under there!). Then, using a mandoline or a sharp knife, slice them thinly. Aim for about 1/8 inch thick for that delightful crunch. The thinner, the better!
Step 2: Rinse and Dry
Next, rinse those potato slices in cold water to wash away excess starch. This little step is key to achieving that crisp texture, trust me, you’ll want to do it! After rinsing, spread the slices out on paper towels and pat them dry. You want them to be as moisture-free as possible.
Step 3: Heat the Oil
In a large heavy pot, heat your vegetable oil over medium-high heat, make sure it reaches about 350°F (175°C). A kitchen thermometer is your best friend here! Watching the oil takes patience, but it’s worth it to get that perfect heat for frying.
Step 4: Fry the Chips
Once your oil is hot, it’s time to fry! Carefully add the potato slices in batches, don’t overcrowd the pot, or they’ll steam instead of fry. Cook them for about 2-3 minutes until they turn a lovely golden brown. As they cook, stir gently, so they don’t stick together; you want them evenly crispy!
Step 5: Drain the Oil
Once crispy, scoop them out with a slotted spoon and let them drain on paper towels. This helps absorb any excess oil, which keeps them from getting soggy.
Step 6: Mix the Seasoning
While the chips are cooling, let’s whip up that oh-so-good barbecue seasoning! In a medium bowl, mix together the paprika, brown sugar, onion powder, garlic powder, salt, black pepper, and cayenne pepper. You can switch these ingredients up as much as you want, more garlic? Go for it! Spice it up? You do you!
Step 7: Toss and Serve
While the chips are still warm (not too hot to touch, though, be careful!), toss them in the bowl with your seasoning mixture until well coated. Yum! Serve them warm or let them cool completely before storing in an airtight container. You might want to keep a few chips out because… ah, who can resist that fresh crunch?
If you loved this recipe, be sure to check out my Cinnamon Sugar Banana Chips or my Homemade Graham Crackers, these make the ultimate trio for your chip enjoyment!
What Makes This Recipe Special
Quick & Easy
You’ll have these homemade barbecue potato chips ready in under 30 minutes! Seriously, even on the busiest nights, this recipe is doable.
Crowed-Pleaser
These chips are a total crowd-pleaser. Whether it’s game night, a summer barbecue, or a cozy night in, everyone will rave about how tasty they are.
Customizable
The secret to a delicious catch-all snack? You can tailor this recipe to suit your taste. Have some leftover seasoning blends? Use them! You can also experiment with different types of potatoes or even add herbs for a unique twist.
Comfort Food
There’s something incredibly comforting about homemade snacks, right? Plus, you control the ingredients, which means no preservatives and all the flavor!
Serving and Storage Tips
Serving Suggestions
These homemade barbecue potato chips are perfect on their own, but why stop there? Pair them with your favorite dips! Serve with my Homemade Sour Cream and Onion Dip or a rich Guacamole. Trust me, your guests will be raving all night.
How Long They Keep
If stored properly in an airtight container, these chips will stay fresh for up to a week. But, honestly? They’re so good, I doubt they’ll last that long!
Reheating Instructions
For the best reenactment of that crispy texture, reheat them in the oven at 350°F for about 5-10 minutes. You could microwave them, but you know they won’t retain that fabulous crunch.
Freezer Friendly
Unfortunately, these chips don’t freeze well, however, the great news is you can whip them up so quickly that there’s often no need to freeze!
So, there you have it, my friends! The ultimate Homemade Barbecue Potato Chips recipe that’s not only super easy but also delicious enough to bring smiles to the whole family. Try this out, and let me know how your batch turns out, I can’t wait to hear your thoughts!
Happy cooking! And follow us on Pinterest for daily meal inspiration!
Homemade Barbecue Potato Chips
Ingredients
Method
- Wash the potatoes thoroughly and slice them thinly, about 1/8 inch thick.
- Rinse the potato slices in cold water to wash away excess starch and pat them dry with paper towels.
- Heat vegetable oil in a large heavy pot over medium-high heat until it reaches about 350°F (175°C).
- Fry the potato slices in batches for about 2-3 minutes until golden brown, stirring gently to prevent sticking.
- Drain the chips on paper towels to absorb excess oil.
- In a medium bowl, mix together the paprika, brown sugar, onion powder, garlic powder, salt, black pepper, and cayenne pepper.
- While chips are warm, toss them in the seasoning mixture until well coated.
- Serve warm or store in an airtight container.