Barbecue Potato Chips

Introduction

Homemade barbecue potato chips deliver crispy, thin slices fried to golden perfection in under 30 minutes. A simple mandoline slice, hot oil, and a generous barbecue rub create a snack that outperforms any store-bought version, with control over seasoning and crispness that you won’t find in a bag.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1 pound Russet potatoes, sliced thinly on a mandoline
• Barbecue Rub
• Oil for deep frying

Instructions

1. Heat oil to 375°F.
2. Add potatoes to hot oil one slice at a time, working in batches as needed. Fry potatoes for 4-5 minutes. Drain on a cooling rack.
3. Once all potatoes have been fried, sprinkle liberally with the barbecue rub.
4. Serve.

Variations

Spicy barbecue: Add cayenne pepper or hot paprika to your barbecue rub for heat without changing the frying method or texture.

Smoked flavor: Use smoked paprika in place of regular paprika in your rub to deepen the barbecue taste without additional cooking time.

Herb-forward: Mix dried oregano, thyme, and garlic powder into your barbecue rub for an herbaceous take on the classic seasoning.

Thicker chips: Slice potatoes slightly thicker on the mandoline (about 1/8 inch) for a sturdier chip that’s crispy outside but softer in the middle.

Seasoning timing: Sprinkle the rub while chips are still warm so it adheres better, or toss the hot chips in a bowl with the rub and a light drizzle of oil for more even coating.

Tips for Success

Slice consistently: Use the mandoline for uniform thickness so all chips fry at the same rate and finish at the same time—uneven slices will brown unevenly.

Work in batches: Don’t crowd the oil. Add potatoes one slice at a time and fry in small batches so the oil temperature stays stable and chips crisp up properly.

Watch the temperature: Use a thermometer to maintain 375°F throughout frying. Oil that’s too cool produces greasy chips; oil that’s too hot burns them before the inside cooks.

Drain thoroughly: After pulling chips from the oil, spread them on a cooling rack rather than paper towels so steam escapes and they stay crispy as they cool.

Season while warm: Apply the barbecue rub immediately after draining while the chips are still hot—the seasoning will stick better and flavor will penetrate.

Storage and Reheating

Store cooled chips in an airtight container at room temperature for up to 2 days. They’ll soften slightly over time as they absorb ambient moisture.

Reheat in a 350°F oven for 5 minutes on a baking sheet to restore crispness, or eat them at room temperature straight from the container.

FAQ

Can I use a knife instead of a mandoline?

You can, but the chips will be thicker and less uniform, which means uneven cooking and texture. A mandoline is worth the few minutes it takes to set up and yields noticeably better results.

How do I know when the oil is exactly 375°F without a thermometer?

Use a cooking thermometer—guessing leads to inconsistent results. If you don’t have one, a small test: drop a single potato slice into the oil; it should sizzle immediately and turn golden in about 4–5 minutes. If it burns in under 3 minutes, the oil is too hot; if it takes longer than 6 minutes, it’s too cool.

Can I bake these instead of frying?

Baked chips won’t achieve the same crispy, thin texture that makes fried chips appealing. If you want to reduce oil, brush thinly sliced potatoes lightly with oil, season, and bake at 400°F for 15–20 minutes, stirring halfway through—but expect a different result.

What if I don’t have a barbecue rub on hand?

Mix equal parts paprika, brown sugar, garlic powder, onion powder, and salt, then add a pinch of black pepper and cayenne to taste. Apply generously while the chips are still warm.