Homemade BBQ Chips
Prep Time: 20 minutes
Soak Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: 2 servings
Ingredients:
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
Directions:
With a mandolin (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:
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Fill a fryer (or a really deep saucepan) with frying oil of choice and heat to 350°F. Place a cooling rack on top of a cookie sheet.
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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.
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Remove the chips and place them on the cooling rack. Let cool for a few minutes to allow them to crisp up, then toss in the spice mixture.
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Repeat with the remaining slices, ensuring the oil is 350°F when frying. You may need to pause in between batches to let the oil heat up again.
If you’re baking the chips:
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Preheat oven to 400°F. Line two baking sheets with foil and lightly grease with cooking spray.
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Ensure the potato slices are completely dry, then place the slices in a single layer on the two sheets. Brush each slice with oil.
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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.
Notes:
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 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.
Recipe courtesy of Homemade in the Kitchen.com
Note from Amethyst: If you use a mandolin, please, please, not only use the guard, but get yourself a pair of Cut Resistant Gloves! Because the guards may make it difficult to use, or your hand will slip! So get yourself a pair of these and use them!