Cooking
Barbecue Potato Chips
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Barbecue potato chips are one of those things everyone indulges in but no one talks about. This is just wrong because these are the best we’ve ever had and we want to tell everyone how to make ’em.
These barbecue potato chips are smoky and salty with a little tinge of sweet and, quite frankly, they’re the best darn BBQ potato chips we’ve ever had. Bet you can’t stop at just one.
And if you just don’t have it in you to stand at the stove and fry batch after batch of chips, no worries. Just grab a few bags of plain salted store-bought potato chips and make this recipe. What results is still so good you’ll never go back to the flavored packaged barbecue potato chips.–David Leite
Barbecue Potato Chips FAQs
Can I use ridged chips to make this recipe?
You can, but the seasoning may settle into the ridges (which might not be a bad thing). Try it with whatever may be your very favorite store-bought plain, just salted chips.
What is pimentón de La Vera?
Like pesto, Champagne, or Cheddar, this particular kind of paprika comes from only one place in the world—La Vera in Extremadura, Spain.
Paprika comes from many places but pimentón de La Vera is outstanding with an earthy, deeply smoky flavor. Sometimes sweet (dulce) or hot (picante) but always, always smoky. This is achieved by slowly smoking peppers for up to 15 days over an indirect oak fire before spending another 3 days in a slightly warmer oven, before being ground down to the rich red powder you’re familiar with.
What is turbinado sugar?
Turbinado sugar is partially refined sugar that retains some of its natural molasses, which gives it a slightly brownish hue. While the color is similar to light brown sugar (due to the molasses content), turbinado is drier and less fine. In this recipe, it’ll add a bit of sweetness and a little more crunch to your already crispy chips.
Can I make these with homemade fried potato chips?
Definitely! This easy recipe for homemade potato chips will work splendidly.
Barbecue Potato Chips
Yes, homemade potato chips are great but if you don’t feel like deep-frying, instead try spicing up a few bags of regular store-bought chips. The quality of the spice is the most important thing, so make sure your paprika is fresh and intensely fragrant. I like to use the very smoky Spanish paprika called Pimentón de la Vera.
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Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
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Place the chips on the baking sheets and scatter in a single layer. Bake until hot, about 5 minutes. When you can smell the chips, it’s time to take them out of the oven.
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While the chips are baking, dump the sugar and salt in a blender, spice grinder, or mini food processor and process until finely ground but not powdery. In a small bowl mix the sugar, salt, paprika, and garlic powder (if using).
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As soon as you pull the chips from the oven, carefully move them to a large bowl. Pour the spice mix into a strainer and sprinkle it over the hot chips as you gently toss them to coat them with the spices. (We’d caution you not to break any chips but if you do then you should just nosh on them because heaven forbid you serve a broken chip to guests.)
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Serve the barbecue potato chips warm or at room temperature. Don’t forget napkins—lots and lots of napkins.
Serving: 1portionCalories: 396kcal (20%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 26g (40%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 778mg (34%)Potassium: 1220mg (35%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 862IU (17%)Vitamin C: 13mg (16%)Calcium: 22mg (2%)Iron: 2mg (11%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Originally published May 22, 2013
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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