Easy Homemade Barbecue Potato Chips Recipe

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Skip the store-bought munchies and make these hot, crispy Homemade Barbecue Potato Chips using the best DIY barbecue flavor blend!


– 2 teaspoons paprika – 2 teaspoons light brown sugar – 1 teaspoon garlic salt – 1 teaspoon onion powder – 1/2 teaspoon chili powder – 1 teaspoon Lawry’s Seasoned Salt – 1/2 teaspoon kosher salt, plus more to taste – 1/2 teaspoon fresh black pepper – 2 large baking potatoes, scrubbed – Vegetable oil, for frying


Mix paprika, light brown sugar, garlic salt, onion powder, chili powder, Lawry's Seasoned Salt, salt, and pepper in a small bowl. Reserve the mixture.

Step 1

Slice potatoes to 1/16-inch thick using a mandolin or sharp knife. Submerge the slices in a bowl of water. A soak the potatoes for 30 minutes.

Step 2

Remove the potatoes from the ice water and place on a paper towel-lined platter. Pat dry fully.

Step 3

Heat 2 inches of oil in a heavy-bottomed stock pot on medium-high heat until it reaches 325ºF. Cover a large baking sheet with paper towels.

Step 4

Fry potatoes in batches, tossing them regularly, until golden brown, 3–4 minutes. Transfer the potatoes to the paper towel-lined baking sheet with a slotted spoon. 

Step 5

Transfer them to a big bowl after 30 seconds of cooling. Sprinkle a part of the spice mixture over the hot chips and lightly toss until coated. Repeat cooking and seasoning the remaining potatoes.

Step 6

Let the chips cool completely before keeping them at room temperature in an airtight container.

Step 7


– Calories: 72kcal,  – Carbohydrates: 17g,  – Protein: 2g,  – Fat: 1g,  – Saturated Fat: 1g,  – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 1g,  – Sodium: 938mg,  – Potassium: 376mg,  – Fiber: 1g,  – Sugar: 1g,  – Vitamin A: 258IU,  – Vitamin C: 5mg,  – Calcium: 16mg,  – Iron: 1mg

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