Barbecued Potato Chips Recipe

Name: Barbecued Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon smoked sweet Spanish paprika; 2 teaspoons ground ancho chile; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon light brown sugar; 1 teaspoon freshly ground black pepper; 3 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline; 2 quarts peanut or canola oil

Servings: persons

1
Mix together the paprika, ground ancho, cumin, salt, onion and garlic powders, brown sugar, and pepper in a small bowl.
2
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
3
Heat the oil in a large saucepan until it reaches 375F on a deep-fat thermometer.
4
Fry the potatoes in small batches until golden brown on both sides, turning once, 1 1/2 minutes total.
5
Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain.
6
Season immediately with the barbecue seasoning.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon smoked sweet Spanish paprika, 2 teaspoons ground ancho chile, 2 teaspoons ground cumin, 2 teaspoons kosher salt, and more.

Yes, Barbecued Potato Chips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Potato Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions