Retro Recipes: BBQ Potato Chips

Homemade BBQ Potato Chips

What snack foods did you eat when you were a kid?

Growing up in the 80’s and 90’s, I loved eating Chex Mix, Combos, and Doolies (remember Doolies?!). For sweets, I enjoyed Laffy Taffy, Fun Dips, and anything chocolate.

Another food I really enjoyed then (and still enjoy today) is BBQ potato chips.

I decided to make them at home as a part of my Retro Recipes series. They were a hit!

How to make homemade potato chips using a mandoline

How To Make Great Homemade Potato Chips At Home

  • Slicing the potatoes: Slicing the potatoes thin and uniform is the key to making great homemade potato chips. To do this, you’ll need a mandoline slicer. Here’s a mandoline slicer I recommend on Amazon.
  • Soak the potatoes: You’ll also want to soak the potatoes after slicing. This removes some of the starch from the potatoes and ultimately results in a crispier chip.
  • Drying the potatoes: After soaking, make sure that you remove as much of the water as possible. After draining in a colander, blot potatoes with a paper towel.
  • Getting great BBQ flavor: I used BBQ 3000 spice from Penzey’s Spices, but you can use another dry BBQ seasoning. Store-bought barbecue potato chips have a slight sweetness to them, which I recreated by adding brown sugar to the spice mix. Delicious!

Sliced potatoes, ready to fry and make into homemade potato chips.

Get More Retro Recipes From The 70s and 80s


Homemade BBQ Potato Chips

Yield: 4 servings

Prep Time:15 min

Cook Time:15 min

Total Time:60 min

Get instructions for baked potato chips here.

Ingredients:

  • 2 large russet potatoes
  • 1/4 cup BBQ seasoning (like Penzey's BBQ 3000)or BBQ Bone Suckin' Dry Rub
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • Cooking oil (such as canola, peanut or vegetable oil)

Directions:

  1. Slice potatoes using mandoline slicer set at the 2nd thinnest setting. Place sliced potatoes in a bowl of cold water. Let the potatoes soak for at least 30 minutes, changing the water a couple of times. Drain potatoes in a colander and blot dry with a paper towel to dry completely.
  2. Mix the BBQ spice mix, brown sugar, and salt together in a small bowl. Set aside.
  3. Fill a heavy-duty saucepan with enough oil to submerge the potato slices (approximately 1 1/2 to 2 cups in a large saucepan). Alternatively, you can use a deep fryer.
  4. When oil reaches 365F (185C), start frying the potatoes in batches. When the potatoes are a nice golden brown, remove from oil and place on a paper towel-lined plate to absorb excess oil.
  5. When all the potatoes are fried, place in a large bowl and toss with the spice mix. Serve immediately.

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