Hello, my name is Trisha and I love potato chips like a fat kid loves cake.
I especially love kettle cooked chips. You know, the thick, greasy ones that you can eat and eat and continue to mindlessly eat because they’re “clean” chips?
Never mind the lovely hue of cellulite that’s just developed on your thighs and the cheerful glow of chemical preservatives you’re sporting.
Wouldn’t it be great to know all the ingredients in your chips and make a more budget-friendly bag?
How about trying my Homemade BBQ Potato Chips recipe! I made a BBQ rub to go with it that you can use for some amazeballs grilled chicken, too.
These chips are seriously the coolest thing I’ve ever made from scratch.
Sure, they take some time. You’ll be standing over the fryer until the cows come home. But the result is extraordinary and so worth it!
When I made these, I had the bff over. The Teenager was off in her bathroom getting ready for a visit with her friends.
As these came out of the oil, I’d sprinkle a little of the seasoning on them and watch as they’d disappear. By the time we actually sat down to dinner, not only were we not hungry, but we had about three chips each to snack on.
It was so worth it, too!
- For the rub:
- 2 tbsp Paprika
- 1 tbsp Chili Powder
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Salt
- 1 tsp Pepper
- 4 tbsp Brown Sugar
- 3 large Russet Potatoes
- 1 large bottle Vegetable Oil
- Combine all dry ingredients in a large mason jar. Screw the lid on. Shake vigorously. Set aside.
- Scrub the potatoes under cold water until clean.
- In a large (and I mean large) bowl, add ice cubes and at least four cups of water. Set to the side near where you'll be slicing the potatoes.
- Use a mandolin on the thinnest setting and slice each potato. Drop the slices into the ice bath.
- Continue until all the potatoes are sliced. Set aside. Add more ice and water if needed. All potatoes should be covered. Allow it to sit for ten minutes.
- Line two baking sheets with paper towels. Drain potatoes with a strainer. Lay out slices on the paper towels. Use more paper towels to blot them dry. Water is your enemy when frying, so get them as dry as possible. The ice bath helps to draw out the starches and create a crisper chip.
- Heat oil in a large stock pot over medium high heat. Secure a candy thermometer to the side of the pan. You'll want your oil to reach 300 F.
- You'll be frying in 4-6 batches, depending on how much oil you use and how deep of a stock pot you use. If you add too many potatoes at once, you'll "crowd the pan" and cause the oil to lose its heat. Not enough heat in the oil means the potato absorbs too much oil and you get a greasy chip.
- Use a spider to carefully drop in the first batch, which is essentially half of the first pan. Swirl the oil around to make sure the potatoes haven't stuck to the bottom. Allow them to fry until golden brown - about 10 minutes.
- While the first batch is frying, prepare another sheet pan with more paper towels and have the BBQ rub nearby.
- Remove fully fried chips to the newly prepared sheet pan. Sprinkle liberally with BBQ rub.
- Continue this process until all the chips are fried and doused in rub. Eat immediately. (As if I could stop you.)