Bbq Rub Kettle Chips Recipe

Prepare potatoes

Wash and scrub the russet potatoes well. Using a mandoline or very sharp knife, slice potatoes into 1/16 to 1/8-inch (about 1.5–2 mm) thin, even slices. Aim for uniform thickness to ensure even frying.

Rinse and dry

Place slices in a large bowl of cold water and swish to remove excess starch. Drain and repeat until water runs clear (2–3 changes). Spread slices in a single layer on clean kitchen towels or paper towels and pat dry thoroughly. Any surface moisture will cause oil spatter and soggy chips.

Blanch (optional for crisper chips)

Bring a large pot of water to a simmer and add 1 tsp salt. Add potato slices and blanch for 2 minutes to remove additional starch and help achieve an even, tender interior. Remove with a slotted spoon and spread on a towel to dry completely (about 15 minutes).

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches, leaving at least 3 inches of headspace. Attach a deep-fry thermometer and heat oil to 375°F (190°C). If you don't have a thermometer, a small piece of potato should sizzle and rise immediately.

Fry in batches

Working in small batches (about a handful at a time), gently lower potato slices into the hot oil with a slotted spoon or spider, separating any stuck slices. Fry, stirring gently to prevent clumping, until edges are golden and centers are a pale golden brown, 2 to 4 minutes depending on thickness. Do not overcrowd the oil; overcrowding lowers temperature and yields greasy chips.

Drain and cool

Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or a paper towel–lined tray to drain. Sprinkle a small pinch of finishing salt immediately if you prefer. Allow chips to cool completely and crisp further (3–5 minutes) before tossing with rub.

Make the rub

While the potatoes dry (or ahead of time), combine smoked paprika, light brown sugar, granulated sugar, kosher salt, black pepper, garlic powder, onion powder, dry mustard, ground cumin, cayenne pepper (if using), and citric acid or powdered vinegar in a small bowl. Whisk thoroughly to break up any brown-sugar clumps and to evenly distribute the spices.

Adjust seasoning

Taste a tiny pinch of the rub (optional) and adjust salt, sugar, or heat to preference. Remember the rub will be concentrated on each chip, so err on the side of slightly milder than you think.

Toss chips with oil (optional)

If the chips seem dry and the rub won't adhere well, lightly spray them with neutral oil or place chips in a large bowl, drizzle 1 tablespoon neutral oil over and toss gently to coat evenly. Work quickly so chips do not steam and lose crispness.

Apply the rub

Place a single layer or a small handful of cooled chips in a large bowl or paper bag. Sprinkle the BBQ rub over the chips (start with about 1 to 1 1/2 tablespoons of rub per batch of 3 potatoes worth of chips) and toss gently to coat evenly. Taste and add more rub if desired. Do not over-salt; finishing salt can be added sparingly to adjust.

Final salt and cool

If desired, finish with a light dusting of fine finishing salt. Let chips rest 2–3 minutes to allow rub to set, then transfer to a serving bowl.

Storage

Store any leftover chips in an airtight container at room temperature for up to 2 days. For longer storage, keep rub separate and re-season before serving to preserve crispness.