Zapps Voodoo Chips Recipe

Wash and slice

Wash the russet potatoes thoroughly to remove dirt; leave skins on for texture. Using a mandoline set to 1/16–1/8 inch (very thin) or a sharp knife, slice the potatoes into uniform thin rounds. Transfer slices to a large bowl of cold water as you work to remove surface starch.

Soak and dry

Soak the potato slices in cold water for 30 minutes (or up to 2 hours) to draw out more starch — this yields crisper chips. After soaking, drain and rinse the slices, then spread them in a single layer on clean kitchen towels or paper towels and pat very dry. For best results, let them air-dry 15 minutes to remove surface moisture.

While potatoes soak, combine all Voodoo seasoning ingredients (smoked paprika, onion powder, garlic powder, cayenne, black pepper, mustard powder, white pepper, celery salt, sugar, apple cider vinegar powder or citric acid, smoked sea salt, and optional extra white pepper) in a bowl. Whisk thoroughly to blend and break up any lumps. Taste a small pinch and adjust heat/salt balance to preference (add more cayenne for extra heat or more sugar to tame the bite).

If you want the seasoning to adhere better and have that slightly dusty chip-coating common to commercial chips, mix the cornstarch into the seasoning blend.

Pour 3–4 cups oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches and attach a candy or deep-fry thermometer. Heat oil to 350°F (175°C). If you don't have a thermometer, heat the oil until a small potato scrap sizzles and rises immediately.

Working in small batches (about a handful or a single layer, depending on pot size), gently add dry potato slices to the hot oil using a spider or slotted spoon. Stir gently and separate slices so they don't stick together. Fry, stirring occasionally, until chips are golden and crisp, 2–4 minutes depending on thickness.

Use a slotted spoon to transfer fried chips to a paper towel–lined tray or a wire rack set over a sheet pan to drain. Immediately while still hot, sprinkle each batch lightly with fine sea salt (about 1/4 tsp per batch) and a generous pinch of the Voodoo seasoning mixture so the seasoning adheres while the chips are oily and hot. Repeat for remaining batches. Maintain oil temperature at 325–350°F; let oil return to temperature between batches.

When all chips are fried and seasoned in batches, transfer them to a large bowl or sheet tray. If needed, very lightly mist or toss with 1 tablespoon neutral oil (or spray) to help any remaining seasoning stick, then sprinkle any leftover Voodoo seasoning over the chips and toss gently but quickly to coat evenly. Taste and add small additional pinches of seasoning/salt for balance.

Let chips cool completely at room temperature for 20–30 minutes to crisp further. Store in an airtight container or bag once cool to retain crispness. For best flavor and crunch, consume within 3–5 days.