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Homemade Barbecue Potato Chips

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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2 teaspoons paprika

2 teaspoons confectioners' sugar 

3/4 teaspoon fine salt 

1/2 teaspoon onion powder 

1/2 teaspoon smoked paprika 

1/4 teaspoon chili powder 

1/4 teaspoon garlic powder 

2 medium russet potatoes 

About 2 quarts vegetable oil, for frying


Special equipment:
a mandoline; a deep-fry thermometer
  1. Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
  2. Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
  3. Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
  4. Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.
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