How to make Potato Chips (BBQ chips)

Posted by
How to make Potato Chips

BBQ Homemade Chips

This may come as a surprise, but I am not a huge snacker. I will admit that this was a huge advantage for me during the past eight months of weight loss (I lost 60 pounds by the way). But there is one snack that I do get a craving for on a fairly regular basis. That snack is BBQ potato chips. I really don’t know what it is about this flavor of chips that makes me lose all control when I’m around them. They’re crunchy, salty, sweet, and packed with that great BBQ flavor that I love. I can’t say that I’m really a huge health nut, but I have really begun to pay closer attention to what I put into my body. So recently I decided to make my own BBQ chips so that I knew exactly what was going into them and boy did they turn out great. I was able to make a chip that was just as good a week later as they were straight out of the fryer with the added bonus that I could add as much or as little flavoring as I wanted.

I started off by mixing together my seasoning mix. I like a fairly sweet BBQ with a touch of heat to it, so you may have to adjust the proportions of the mix to suit your tastes. This mix also is great as a rib rub for your summer days spent smoking ribs.



Mix all the ingredients and set aside.

Now, on to the fun part, how to make potato chips.

I used red potatoes for my chips and they turned out great, but you can use your favorite type of potato. Using a mandolin, slice the potatoes as thinly as you can. I try to get them paper thin because the thinner they are sliced, the better they fry up. As you slice them, transfer the sliced potatoes to a bowl of cold water. This prevents them from browning and also removes a lot of the starch from the slices which will keep them from sticking together into a big potato mess. Once you are done slicing the potatoes, drain and rinse the slices several more times. Keep repeating the process until the potato water remains clear. If it is still cloudy that means that there is additional starch that needs to be removed. Once the water is clear, drain the potatoes one last time and transfer them to paper towels to dry. It is important to get the slices as dry as you can because they fry up a lot better that way. A little moisture isn’t going to hurt too much, but just remember the dryer the better.

Heat your oil (canola or peanut work the best) in a large skillet. I only use an inch or two of oil in my biggest skillet because I’m looking for surface area, not necessarily depth. Have a plate lined with paper towel ready along with a large bowl for mixing the potatoes and the seasoning mix. Heat the oil over medium to medium high heat until it reaches 350 degrees. Now, working in small batches fry your potato slices. Once they are golden brown remove them from the oil and place them on the paper towels to drain for a minute or so. Transfer them to the bowl and toss with several spoonfuls of the seasoning mix to coat.

These will more than likely be gone before you can store them, but if you end up having some left you can keep them in a plastic food storage bag and they should stay fresh for a week or so. I’m not sure how long they will keep fresh because my batches don’t typically stay not eaten for more than a couple days.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: | View all posts by

facebook comments: