Zapps Voodoo Chips Bag O' Chips Recipe

Wash and peel the potatoes if you prefer peeled chips; otherwise leave skins on for texture. Using a mandoline or very sharp knife, slice potatoes as thinly and uniformly as possible — aim for 1/16"–1/8" (1.5–3 mm) thickness for a classic crisp chip.

Place potato slices in a large bowl of cold water as you slice to remove surface starch. Once all sliced, let soak 20–30 minutes (or up to 2 hours refrigerated) to further remove starch and help achieve crispness.

After soaking, drain slices in a colander and rinse under cold running water until water runs clear. Spread slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Excess moisture will cause oil splatter and soggy chips.

Combine smoked paprika, onion powder, garlic powder, cayenne, black pepper, white pepper, dried thyme, dried oregano, granulated sugar, celery salt, mustard powder, creole seasoning, and smoked salt (if using) in a small bowl.

Whisk thoroughly until uniform. Taste a tiny pinch and adjust for heat (add more cayenne for extra kick) or salt (increase celery/smoked salt) as desired. Set seasoning aside.

Heat oil

Pour 1.5–2 cups vegetable oil into a deep, heavy-bottomed skillet or small Dutch oven so oil depth is about 1/2"–1". Heat oil over medium-high until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test with one potato slice: it should sizzle immediately and rise to the surface.

Working in small batches (to avoid dropping oil temperature), carefully add a single layer of potato slices to the hot oil using a spider/skimmer. Fry, stirring occasionally and separating slices, until golden and crisp — roughly 2–4 minutes depending on thickness.

Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain. Immediately sprinkle a light pinch of the fine sea salt (from Finishing) on the chips while still very hot (this helps it adhere). Continue frying remaining slices in batches, keeping oil temperature near 325–350°F (160–175°C). If oil begins to smoke or chips brown too fast, lower heat.

When all chips are fried and drained, let them cool 5 minutes so surface steam escapes. Do not crowd or stack while hot, which will create steam and soften them.

Place cooled chips in a large dry mixing bowl. Lightly mist with neutral oil spray or drizzle 1 tablespoon vegetable oil and toss gently to lightly coat — this helps the powdered Voodoo seasoning adhere evenly without making chips greasy.

Sprinkle the prepared Voodoo seasoning over the chips in 2–3 light passes, gently tossing after each pass to distribute. Taste a chip and add more seasoning if desired. Aim to coat evenly but avoid clumping.

Once seasoned, transfer chips to a serving bowl or bag them in an airtight container once completely cool. If you like an extra pop of smoke or salt, finish with a light pinch of smoked salt.