Crispy homemade potato chips tossed in a spicy barbecue seasoning are easier to make at home than you think! Recipes for baked potato chips and fried potato chips provided.
Judging by how many potato recipes I posted this month (answer: 3), you’d think the potato was my favorite vegetable.
I can’t say that it’s my number one favorite, but I certainly do love potatoes (case in point: see all of my potato recipes).
When I buy them, it’s definitely a better deal to buy a 5 pound bag rather than a few loose ones, but as you can imagine when you’re just one person, it takes a lot to use up 5 pounds.
That’s why when I buy a bag, I have plans to make several potato recipes.
I’ve been wanting to make Homemade Barbecue Potato Chips for awhile, so after making my broccoli and cheese mashed potatoes, I went to town and made several batches.
Then I inhaled said batches in half the time it took to make them. Why don’t the snack recipes ever last long enough?
Just like my salt and vinegar chips, I made both fried and baked potato chips then tossed them in barbecue seasoning.
Personally, I prefer baking 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 potato chips of any kind, you don’t know what you’re missing.
I wanted my next potato chip making adventure to be barbecue (or is it simply spelled BBQ?).
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.
A handheld mandoline is highly recommended in order to slice the potatoes thin enough; if they are too thick, they will not crisp up like chips.
Here is the handheld mandoline I use.
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).
If you're frying the chips: If you're baking the chips:
Source: Adapted from Taste Of Home
If you're frying the chips:
If you're baking the chips:
More Snack Recipes
Homemade Salt and Vinegar Potato Chips
Chili Cheese Popcorn