Bbq Chips Recipe

Prep potatoes

Rinse and scrub the potatoes to remove dirt. Using a mandoline set to about 1.5–2 mm (or a very sharp knife), slice the potatoes into very thin, even slices. Aim for uniform thickness so chips cook evenly.

Soak

Place the slices in a large bowl of cold water and swish to remove surface starch. Let soak 20–30 minutes, then drain and rinse. For crisper chips, change the water and soak another 10 minutes.

Dry

Working in batches, drain the slices on a clean kitchen towel or paper towels. Pat thoroughly dry on both sides until most moisture is removed. Excess water will cause oil splatter and soggy chips.

Heat oil

Pour about 3–4 cups of neutral oil into a heavy pot or Dutch oven (use enough oil for slices to float freely). Attach a candy or deep-fry thermometer; heat oil to 350°F (175°C). If you don't have a thermometer, test with a single slice: it should sizzle and rise immediately but not brown in 10–15 seconds.

Fry chips (first batch)

Fry potato slices in a single layer in small batches (about 10–15 slices depending on pot size). Stir gently with a slotted spoon to prevent sticking. Fry for 2–3 minutes until they begin to turn a pale gold but are still flexible. Remove and drain on paper towels. This initial fry cooks the potato through.

Fry chips (final crisp)

Increase oil temperature to 375°F (190°C). Return the partially cooked chips in batches and fry 30–75 seconds until deeply golden and crisp. Watch closely — they brown fast. Remove with a slotted spoon and drain on fresh paper towels in a single layer to avoid steaming.

Salt

While still hot, sprinkle the chips lightly with the measured coarse kosher salt (about 1.5 tbs divided across batches) so it adheres.

Mix seasoning

While chips are frying, combine smoked paprika, sweet paprika, brown sugar, granulated sugar, onion powder, garlic powder, dry mustard, ground cumin, chipotle powder, smoked salt (or sea salt), and black pepper in a small bowl. Whisk or stir until evenly blended.

Apply seasoning

Place hot, drained chips into a large mixing bowl in batches. Sprinkle 1–2 teaspoons of the BBQ seasoning per batch (adjust to taste) while tossing gently to coat evenly. The residual oil on the chips helps the seasoning stick. Taste and adjust the amount of seasoning for subsequent batches.

Brighten & finish

If you want a tangy pop like many BBQ chips have, lightly spritz or toss the chips with 1 teaspoon apple cider vinegar diluted into 1 tablespoon water (use sparingly) while tossing to distribute. Finish with a light sprinkle of flaky salt if desired.

Cool & store

Let chips cool completely in a single layer on a wire rack so they stay crisp. Once cool, store in an airtight container or resealable bag. Eat within 2–3 days for best crunch; if they soften, re-crisp in a 300°F (150°C) oven for 5–8 minutes.