How Do I Make My Chips Extra Crispy?

Achieving extra crispy barbecue chips starts with thin, even slices of potato. Soaking the slices in cold water removes excess starch, which helps them crisp up during cooking. Dry the slices thoroughly before cooking, and avoid overcrowding the baking sheet, fryer, or air fryer. Additionally, using a higher temperature and cooking the chips for a slightly longer time can help them become extra crispy.

Can I Make These Chips Ahead of Time?

Yes, you can make the best barbecue chips recipe ahead of time. Once cooked, allow the chips to cool completely before storing them in an airtight container. They will stay fresh for several days. To re-crisp them before serving, simply pop them in the oven at 300°F (150°C) for a few minutes.

What Other Potatoes Can I Use?

While russet potatoes are the most common choice for chips, you can also use Yukon Gold, red potatoes, or even sweet potatoes for a different flavor and texture. Each type of potato will yield a slightly different chip, so feel free to experiment and find your favorite.

Can I Use a Different Oil?

Yes, you can substitute olive oil with other oils such as avocado oil, canola oil, or coconut oil. Each oil has a different smoke point and flavor, so choose one that complements the barbecue seasoning and your cooking method.

Best Barbecue Chips Recipe: Homemade & Flavorful

Description

These crispy, smoky, and slightly sweet Homemade Barbecue Chips are the perfect snack or side dish for a barbecue feast. Made with fresh potatoes and a flavorful spice mix, they’re a crowd-pleaser!

Ingredients

Scale

For the Chips:

3 large russet potatoes, thinly sliced (use a mandoline for even slices)
2 cups vegetable oil, for frying

For the Barbecue Seasoning:

2 tbsp paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

Instructions

Prepare the Potatoes:
- Wash and thinly slice the potatoes. Place the slices in a large bowl of cold water to remove excess starch. Let soak for 30 minutes.
- Drain and pat the slices completely dry with a clean towel.
Make the Barbecue Seasoning:
- In a small bowl, mix all the seasoning ingredients. Set aside.
Heat the Oil:
- In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Fry the Chips:
- Fry the potato slices in small batches to avoid overcrowding. Cook for 2-3 minutes per batch, flipping occasionally, until golden brown and crispy.
- Remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Season the Chips:
- While still warm, sprinkle the chips generously with the barbecue seasoning. Toss to coat evenly.
Serve:
- Enjoy immediately or store in an airtight container for up to 3 days.

Notes

Oven-Baked Option: Toss the potato slices with 2 tbsp oil, spread them on a baking sheet, and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Air Fryer Option: Air fry in a single layer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
Customization: Adjust the sweetness or spiciness of the seasoning to suit your taste.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 portion
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg