Bag Of Chips Recipe
Sea Salt, Salt & Vinegar, or Honey BBQ Flavors.
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Ingredients
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Base (Potato Chips)
Salt & Vinegar Seasoning
Sea Salt Seasoning
Honey BBQ Seasoning
Method
Base (Potato Chips)
Prep potatoes
Wash and peel the potatoes if you prefer (peel optional). Using a mandoline or very sharp knife, slice potatoes 1.2–1.5 mm (about 1/16") thick for crisp chips. Place slices in a large bowl of cold water as you go to remove surface starch.
Rinse and dry
Swirl the potato slices in the water for 30–60 seconds, then drain. Repeat rinsing until water runs clear (2–3 times). Soak slices 20–30 minutes in cold water for extra crispness. Drain and lay out on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents proper frying and causes oil splatter.
Heat oil
In a heavy-bottomed pot or deep fryer, add oil and heat to 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle immediately and float.
Fry chips
Fry the potato slices in small batches (do not crowd) for 2–4 minutes, stirring gently so slices separate, until they are golden and crisp. Remove with a slotted spoon or spider and drain on paper towels in a single layer. While still warm, sprinkle the base sea salt (1.5 tsp divided) lightly and evenly over the chips to season their surface.
Cool
Allow chips to cool completely to room temperature on a rack or paper towels; cooling helps them crisp further and prevents steam making them soggy.
Salt & Vinegar Seasoning
If you plan to make salt & vinegar chips, transfer cooled chips to a large bowl. Drizzle the 2 tbsp white vinegar over the chips evenly, tossing gently as you go so chips absorb some vinegar without becoming soggy. Immediately sprinkle the powdered citric acid (or vinegar powder) and the additional 0.5 tsp salt and 1/2 tsp sugar, tossing after each addition to coat evenly. Taste and add a pinch more salt or citric acid if you want a stronger tang. Let sit 5–10 minutes for flavors to set before sealing or serving. Note: if using bottled vinegar only, add it sparingly so chips do not soften; powdered vinegar/citric acid gives the bright sharpness of commercial salt & vinegar chips.
Sea Salt Seasoning
For simple sea salt chips, place cooled chips in a bowl and sprinkle 1 tsp fine/flaky sea salt while chips are still slightly warm. Toss gently for even distribution. Serve immediately or allow to cool completely before storing.
Honey BBQ Seasoning
To make honey BBQ chips without making them sticky: in a small skillet over low heat, warm 1 tbsp honey just until it thins (10–15 seconds) then remove from heat. Stir in the smoked paprika, brown sugar, onion powder, garlic powder, chili powder (if using), and 1/4 tsp salt until combined into a loose paste. Working quickly, place cooled chips in a large bowl, spoon the honey-BBQ mixture evenly over the chips in small dollops, and immediately toss briskly but gently so the coating breaks into fine granules and distributes rather than gluing chips together. If mixture is too sticky, add 1–2 tsp cornstarch (not included in ingredient list) to absorb moisture and keep chips dry. Spread chips on a sheet pan to cool and set for 5–10 minutes before serving. Adjust salt or smoked paprika to taste.