Homemade Barbecue Potato Chips (Crisps)

A small snacking bowl of barbecue potato chips.

Get the Recipe: Homemade Barbecue Potato Chips (Crisps)

These barbecue potato chips are crispy, smokey, and tangy with a lingering sweet heat. They are so much better than store bought and are much easier to make than you think.

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Yield4 cups

Prep20

Cook20

Soak20

Total1

Ingredients

Potato Chips (crisps)

3 medium russet potatoes
6 cups water
1 cup white distilled vinegar
canola oil, for frying

Barbecue Seasoning

1 tablespoon chili powder
½ tablespoon sweet paprika
¼ teaspoon chipotle powder
¼ teaspoon mesquite powder
1 teaspoon ground cumin
¼ teaspoon black lime powder
1 teaspoon garlic powder
1 teaspoon onion powder
2½ teaspoons confectioner's sugar (icing sugar)
1 tablespoon kosher salt

Equipment

1 large bowl
measuring Cups
1 vegetable peeler
1 food processor with slicer attachement (see notes)
1 small bowl
Measuring spoons
1 kitchen scale (optional)
clean kitchen towels or paper towels
1 large Dutch oven (see notes)
1 spider, mesh strainer, or slotted spoon
1 candy or instant read thermometer
1 tray or bowl for cooked chips

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Instructions

In a large bowl, combine the water and vinegar and set it aside.
Peel and rinse all of your potatoes and then slice them using the slicer attachment and large chute of a food processor. You want the slices to be about 1/16in (.16cm) and uniform. Add the slices to your water/vinegar mixture and let them soak for 20 minutes.
While the slices soak, go ahead and mix together the BBQ seasoning into a small bowl. Then, set the seasoning aside.
When ready, dry the slices by sandwiching them between kitchen towels or paper towels. Take care not to overlap slices. You want to get rid of as much moisture as possible before frying.
While the potato slices dry out, pour canola oil into an enameled Dutch until it's about 2-3in (5-7.5cm) high. Turn the burner to medium high-high and heat the oil to between 360-375°F (182-190°C). Keep a thermometer handy to check temps before and during cooking.
Prepare some more paper towels on a baking sheet or large shallow bowl and get your seasoning ready.
Add as many potato slices as will create a single layer over the top of the oil to a spider or large slotted spoon; typically, somewhere between 1/2 and 1 full potato. It's okay to stack the slices at this point, because it's more important that all of the potato slices go into the oil at the same time for even cooking.
When you add the slices, they will bubble quite a bit. Gently stir continuously to stop hot spots, separate any slices that stick together, and make sure the hot oil is hitting each chip (crisp) equally. The temperature will drop considerably once you add the slices. You want the oil's temperature to drop into the 275-285°F (135-141°C) range during the first 2 minutes of frying. Stir until the slices have stopped bubbling almost completely, about 3-4 minutes. The oil temperature should end somewhere between 300-315°F (149-157°C).
Scoop the potato chips (crisps) out of the oil and add them to the prepared paper towels. Directly after, sprinkle the chips with seasoning and transfer them to a bowl for serving.
Wait for the oil temperature to rise all the way back up before repeating the next batch. Repeat frying and seasoning until all the slices are gone.
Once all your batches are done and cooled off a bit, check your seasoning with all of the barbecue potato chips (crisps) together. Powders stick pretty well, even after the chips have cooled a bit. If you want a more even seasoning or want to add a second coat for funsies, sprinkle more seasoning over the top. Then scoop and toss with your hands a bit before adding any more seasoning. Continue to toss until you are happy with the result.

Notes

Feel free to leave on the peel for a more rustic aesthetic. Just make sure to give the potatoes a good scrub before slicing them.
If you don't have a food processor with the ability to thin slice foods, you can use a mandolin.
The amount of oil you need is determined by the size and shape of your pot or pan. Go by the depth of oil provided in the instructions over a specific amount.
Leftover seasoning? No problem. Add to your next round of roasted veggies or wings.
Wait until the chips are completely cool before storing them in an airtight container or bag at room temperature. They should stay fresh for about a week.

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