Skip the store-bought snacks and whip up a top-rated recipe for hot, crispy Homemade Barbecue Potato Chips tossed with the ultimate DIY barbecue seasoning blend!

A white serving bowl containing Homemade Barbecue Potato Chips with two glasses filled with beer in the background

Few foods capture my undivided attention like a bowl of freshly made potato chips. They’re hot, crispy, salty and oh-so-perfect for snacking. Add a Diet Coke with crushed ice to the equation and game over.

A mandolin creates thin slices of potato

The real allure with this recipe is two-fold: the potatoes are sliced extra-thin, which means they become shatteringly crispy when fried; and then they’re tossed in a homemade barbecue seasoning blend that’s equal parts savory, smoky and sweet.

Thin slices of potato soaking in an ice water bath

How Do You Keep Homemade Potato Chips Crispy?

It’s the #1 question in the DIY salty snack space and I have got answers aplenty for you! It all comes down to consistency across the board, from chip thin-ness to oil temp.

A slotted spoon with freshly fried potato chips over a large stockpot containing oil
  • Mandoline for the Win: First things first, we need to start with paper-thin slices of potato in order to get the best shot at extra-crispy chips. Opt for a mandoline at the 1/16-inch setting. No mandoline? Sharpen that chef’s knife and get to slicing!
  • Consistency is Key: Whether you’re using a mandoline or a knife, slicing the potatoes to a routine thin-ness will guarantee they all fry at the same rate and time.
  • Bring the Oil to a Boil: Successful deep-frying comes down to monitoring the oil temperature, which means a deep-fry thermometer is key. The ideal temperature to deep-fry potato chips is 360°F. Most importantly, it is essential to return the oil to 360°F between each batch.

Homemade chips being tossed with seasoning in a clear bowl

Why Soak Potatoes When Making Chips?

Soaking the sliced potatoes in water draws away the starch, which is what can cause the chips to stick to each other during the frying process. The more starch you can remove, the less sticky the potatoes will be. Translation: This is a clump-free zone!

A close-up view of the best bbq potato chips with sea salt

How to Store Homemade Potato Chips

An air-tight container, whether in the form of a sealable plastic bag or a Tupperware-like vessel, is essential. Air is the enemy when it comes to crispiness. The more airtight the chips are, the crispier they will remain. Stash your bag or container at room temp for maximum freshness.

The best homemade barbecue potato chips piled high in a large white serving bowl
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Appetizer

Homemade Barbecue Potato Chips

Skip the store-bought snacks and whip up a top-rated recipe for hot, crispy Homemade Barbecue Potato Chips tossed with the ultimate DIY barbecue seasoning blend!
5 from 1 vote
A white serving bowl containing Homemade Barbecue Potato Chips with two glasses filled with beer in the background
Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Servings 5 cups

Ingredients 

  • 2 teaspoons paprika
  • 2 teaspoons light brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon fresh black pepper
  • 2 large baking potatoes, scrubbed
  • Vegetable oil, for frying

Instructions 

  • In a small bowl, stir together the paprika, light brown sugar, garlic salt, onion powder, chili powder, Lawry's Seasoned Salt, salt and pepper. Set the mixture aside.
  • Using a mandolin or a very sharp knife, slice the potatoes to 1/16-inch thick. Place the slices in a bowl of water so that they are fully submerged. Soak the potatoes for 30 minutes.
  • Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.
  • Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 325ºF. Line a large baking sheet with paper towels.
  • Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown, 3 to 4 minutes. Use a slotted spoon to transfer the potatoes to the paper towel-lined baking sheet. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.
  • Let the chips cool completely before storing them in an airtight container at room temperature.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 72kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 938mg, Potassium: 376mg, Fiber: 1g, Sugar: 1g, Vitamin A: 258IU, Vitamin C: 5mg, Calcium: 16mg, Iron: 1mg

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Comments

  1. I have not made these yet, but was wondering if you could make these in the air fryer? And, if you can, could you please help me with temp and time to cook? Thank you in advance. ;)
    By the way, where did you buy your mandolin? I love how it slices the potatoes so thin.

    1. Hi Maria! I haven’t used my air fryer to make potato chips so I’m not sure what the time and temp would be. I’ll add air fryer potato chips to my recipe development list! Also, here’s the link to the mandoline I have: https://amzn.to/3JTsMO :)

  2. Holy moly! I have never thought to try making my own BBQ chips at home. I’ve made some with garlic and jalapeno but never BBQ which is weird since I love BBQ chips. I must try these! Who knew they were so easy :)

  3. Oh my word! I can’t wait to try these. I go to a local bbq restaurant and we eat a basketful before the dinner arrives (and wonder why i have leftovers…) What is great is I have all the ingredients for this weekend!

  4. These are absolutely delicious! Oddly enough my freaks of nature children (I jest they are wonderful boys but I do sometimes wonder especially at times like this or like when my 18 year old announced recently that he does NOT like any ice cream) do not like homemade potato chips but they love the spice mix on these. Weird! I know!! ha ha!!

    Thank you for sharing this recipe!

    1. Peggy – this is one of the greatest comments I’ve ever gotten on Just a Taste :) Thank you so much for the mid-day chuckle and I’m so thrilled you’re enjoying the recipe!

  5. These were really good. Made them tonight. But, I think next time I won’t soak them in water first. I usually don’t soak the potatoes when I make plain ones. Thank you very much for sharing this recipe.

  6. resurrecting my mandoline now… running to kitchen to pull out potatoes… can’t wait for some of these crispy, crunchy, BBQ-y chips

  7. Ok, clearly I need to get myself a mandoline. I can absolutely see why these are addictive! oh, and I *love* your last photo with the sliced potatoes on top of each other! :)

    1. My mandoline has slowly become my go-to tool over the past few years. I was always weary of it, but talk about efficiency! I would highly recommend getting one, and you can find them for relatively cheap online.

  8. Wow I could take a bowl of these right now! I love BBQ chips! I remember one time my mom, sister and I decided Tk make home made chips for sinner and we couldn’t stay out of them!!! Thanks for all the great recipes you post!!! <3

  9. Yum! I’ve made something similar with smoked paprika and loved it! I’ll have to try your version :)

  10. These look absolutely fantastic – just fried the perfect amount so they are golden brown and I can almost hear the crunch! I think I might make these for my dad next time I visit!

    1. I made them on two separate occasions this weekend – they are that addicting! And I checked out your post from Food Gawker … Prosecco is my drink of choice, so I cannot wait to try your Lemon Thyme Sorbet!