Crispy Homemade BBQ Chips (Barbecue Chips) tossed in a spicy barbeque seasoning are easier to make at home than you think! Recipes for baked potato chips and fried potato chips provided.I usually made both fried and baked BBQ potato chips then tossed them in barbeque seasoning.
Personally, I prefer baking potato chips as it doesn’t require as much oil, but I included both methods in the recipe so you can decide how you want to make them.
Either way, if you haven’t tried making homemade barbecue chips, you don’t know what you’re missing. Own a BBQ grill oven will be a good choice for crispy homemade BBQ chips.
HOW TO MAKE BBQ SEASONING FOR CHIPS
I wanted my next potato chip making adventure to be barbecue (or is it simply spelled BBQ? Maybe even barbeque?).The seasoning for barbecue chips in general is a little bit tricky because everyone’s definition of spice is different.
The first recipe I tried had too much paprika in it, but reviews said people loved it while a few others also agreed there was too much. I made a few adjustments and tried again.
It also comes down to which spices you buy. The $1.00 chili powder you buy at the discount store may not be as strong as the fresh chili powder you buy from a specialty spice store.Feel free to adjust the spices in the recipe to your taste.
HOW DO YOU THINLY SLICE POTATOES?
To thinly slice potatoes to make chips, you need a handheld mandolin. If the potato slices are too thick, they will not crisp up like chips.
No matter which one you buy, please promise me you’ll use the hand guard.Trust me – a mandoline cut hurts worse than a knife (you also don’t realize how much you really use your thumb until it’s all bandaged up).
HOW DO YOU THINLY SLICE POTATOES WITHOUT A MANDOLINE?
If you don’t own a mandoline, slice them carefully and evenly with a knife. The key is making sure they’re the same thickness so they cook evenly.
WHY DO YOU SOAK POTATOES BEFORE FRYING?
Soaking your potato slices in cold water before cooking removes excess starch, which prevents them from sticking together in the fryer and helps make your chips as crispy as possible.
HOW TO MAKE HOMEMADE BBQ CHIPS
To make homemade BBQ chips, first thinly slice your potatoes. Peeling is optional.Next, soak your potato slices in water for 30 minutes. Drain then pat completely dry.
While the potatoes are soaking, make your barbecue seasoning. Toss together your paprika, onion powder, brown sugar, garlic powder, salt, and chili powder in a freezer bag or bowl with a lid.
Once you either bake or fry your potato chips, add your chips to your seasoning then shake until coated.
HOW TO BAKE BBQ CHIPS
To make baked BBQ chips, preheat your oven to 400F. Line your baking sheets with greased foil for easy clean up.
Place your potato slices in a single layer on the foil then brush each one with oil. Bake until golden brown and crispy, about 10-15 minutes.
Bake time will heavily depend on how accurate your oven is and how thin the slices are. Smaller pieces may bake faster while bigger pieces may need more time.Once done, toss with your BBQ seasoning.
HOW TO FRY BBQ CHIPS
To make fried BBQ chips, fill your deep fryer (or a really deep saucepan) with vegetable oil then heat to 350F. Place a cooling rack on top of a cookie sheet.When the oil is ready, fry several chips at a time until golden brown, being careful not to overcrowd the fryer.
Time will vary depending on the size and thickness of the slices, but the average is 3-5 minutes, flipping each chip over halfway through frying.Once crispy, transfer the chips to the cooling rack for a few minutes to allow them to crisp up then toss in the barbecue seasoning.
HOW DO YOU KEEP HOMEMADE BBQ CHIPS CRISPY?
To keep your homemade bbq chips crispy, pat off any excess oil after frying or baking. Then store your potato chips in an air-tight container.
- 1 large russet potato, peeling optional (roughly 6-8 ounces)
- 3/4 cup cold water
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- Frying oil (such as vegetable or peanut), enough to fill a fryer or to brush slices before baking
- With a mandoline (or precise knife skills), thinly slice the potato to about 1/10 inch (2.5 mm) thick. You do not want to see through the slices.
- Put the potato slices in a bowl and pour water over top. The potatoes should be submerged – if not, add more liquid. Soak for 30 minutes. Drain and pat completely dry.
- In a large freezer bag or bowl (preferably with a lid so you can shake it for easier coating), combine the paprika, onion powder, brown sugar, garlic powder, salt, and chili powder.
IF YOU'RE FRYING THE CHIPS:
- Fill a fryer (or a really deep saucepan) with frying oil of choice and heat to 350F. Place a cooling rack on top of a cookie sheet.
- When the oil is ready, ensure the potato slices are completely dry. Fry a few at a time until golden brown, being careful not to overcrowd the fryer. Time will vary depending on the size and thickness of the slices, but the average is 3-5 minutes, flipping each chip over halfway through frying.
- Remove the chips and place on the cooling rack. Let cool for a few minutes to allow them to crisp up then toss in the spice mixture.
Repeat with the remaining slices, ensuring the oil is 350F when frying. You may need to pause in between batches to let the oil heat up again.
IF YOU'RE BAKING THE CHIPS:
- Preheat oven to 400F. Line two baking sheets with foil and lightly grease with cooking spray.
- Ensure the potato slices are completely dry then place the slices in a single layer on the two sheets. Brush each slice with oil.
- Bake for 10-15 minutes or until golden brown and crisp (but not burnt). If you find that some of the smaller pieces are baking faster after 10 minutes, you can remove those then finish baking the rest. Let cool for a few minutes to finish crisping up then toss in the spice mixture.