Deep Fried Potato Chips with Barbecue Rub

Introduction

Thin mandoline-sliced Russet potatoes fry at 375°F into crisp chips, then get finished with barbecue rub while still hot. You get a straightforward snack or side that fits burgers, sandwiches, or a game-day spread, and the whole batch is done in about 30 minutes.

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

• Replace the Barbecue Rub with plain salt for a cleaner potato flavor and less sweetness.
• Use a spicy barbecue rub instead of a sweet one if you want more heat and a sharper finish.
• Swap the Russet potatoes for Yukon Gold potatoes if you want chips with a slightly denser bite and more buttery flavor.
• Leave the skins on the Russet potatoes before slicing if you want a more rustic texture and a slightly earthier taste.
• Soak the sliced potatoes in cold water for 20 minutes, then dry them thoroughly before frying, if you want a crisper chip with less surface starch.

Tips for Success

• Keep the potato slices even on the mandoline so they all finish in the same 4-5 minute frying window.
• Add the potatoes one slice at a time as written, or they can clump together in the oil.
• Work in batches to keep the oil close to 375°F; crowded oil drops in temperature and gives you greasy chips.
• Drain on a cooling rack, not a flat plate, so air can circulate and the chips stay crisp.
• Sprinkle the barbecue rub on while the chips are still hot so it sticks instead of falling off.

Storage and Reheating

These chips are best the day you make them. Store leftovers in an airtight container at room temperature for up to 1 day.

Do not refrigerate them; the chips soften quickly. Freezing is not recommended.

To reheat, spread the chips in a single layer on a baking sheet and warm them in a 300°F oven for 5-8 minutes until crisp again. Avoid the microwave, which makes them chewy.

FAQ

Can you slice the potatoes ahead of time?

Yes. Keep the sliced potatoes in cold water for up to a few hours to prevent browning, then dry them very well before frying.

What oil works best for deep frying these chips?

Use a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil. You want clean flavor and stable heat at 375°F.

Can you make these without barbecue rub?

Yes. You can season them with salt or another dry spice blend, but add it right after frying so it adheres to the chips.

Can you use an air fryer instead of deep frying?

You can, but the texture will be different and less evenly crisp than deep-fried chips. Coat the slices lightly with oil and cook in batches until browned and crisp.