I’ve always wanted to make my own potato chips! And frankly, for as easy as they were, it’s silly that I haven’t up to this point. Grilling steaks for Father’s Day made for a great excuse to come up with a BBQ potato chip recipe. It took a little taste-testing, but the recipe below had the right amount of sweet, savory and salty to stand up to the bold flavor of a perfectly medium-rare NY strip!
SWEET & CRUNCHY BBQ POTATO CHIPS
- 2 Lbs. Russet Potatoes
- 1/4 Cup White Vinegar
- 1 Tbs. Salt
- 2 Tbs. Sugar
- 1 1/2 Tsp. Smoked Sweet Paprika
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Onion Powder
- Peel and wash potatoes. Slice about 1/8-inch thick using a sharp knife or mandolin (much easier).
- Place potatoes in a large bowl and cover with cold water. Toss with your hands, let sit for 10 minutes and then drain.
- Pour vinegar over potatoes and then cover the rest of the way with cold water. Allow to soak for 2 hours.
- In a small bowl, combine salt, sugar, paprika, pepper and onion powder. You’ve created BBQ seasoning!! Set aside for when potatoes are cooked.
- Drain potatoes and dry thoroughly.
- Fry in small batches in 300 degree vegetable or canola oil. Stir occasionally for even frying until light golden brown.
- Remove and allow to drain on wire racks or brown paper. Sprinkle with BBQ seasoning mixture and then place in a large bowl.
- Continue with this process until all potatoes are fried, dusted and cooled.
- Finally, toss the remaining seasoning over the bowl of potatoes and serve.
This is a very simple process that turns out delicious results! My family said we will absolutely have to make these again in the future. It was definitely a treat and a great causal side dish to serve with steaks. The recipe above was easily devoured by a group of 8 people. You can probably double it and still not have much left over. Make ’em for your next occasion or when you’re experimenting on a weekend. Dig in!