Retro Recipes: BBQ Potato Chips

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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!

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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!

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Get more Retro Recipes from the 70’s and 80’s:

• Chipped beef on toast
• Chocolate oatsies
• Ribbon sandwiches

A photo posted by Haley @ Cheap Recipe Blog (@cheaprecipeblog) on Oct 10, 2016 at 6:53pm PDT

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Print Recipe

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 RubImage may be NSFW.
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• 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.