Homemade Barbecue Potato Chips

I suppose the best way to convey the addiction factor of Homemade Barbecue Potato Chips is to point you to the greasy residue on my camera. Dang it, Kelly.

I actually had to place a physical barrier between myself and the giant bowl of hot, crispy chips. In this case, the barrier was a tightly-sealed layer of plastic wrap, which I then poked a hole through to have just. one. more.

You can opt for my sweet and tangy barbecue mix, or keep it classic with simple sea salt and cracked black pepper. Regardless of how you season your batch, I can guarantee you won’t be able to stop at a single handful.

Homemade Barbecue Potato Chips

Homemade Barbecue Potato Chips


Homemade Barbecue Potato Chips

Sit back and snack on the best Homemade Barbecue Potato Chips.
5 from 1 vote
Homemade Barbecue Potato Chips
Prep Time 40 mins
Cook Time 3 mins
Total Time 43 mins
Servings 5 cups


  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon Lawry's Seasoned Salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 2 large baking potatoes, scrubbed
  • Vegetable oil, for frying


  • Combine all of the seasonings in a small bowl. Set aside.
  • Using a mandolin, or a very sharp knife, slice the potatoes to 1/8-inch thick. Place the slices in a bowl of ice 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 375ºF.
  • Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown (approximately 3 to 4 minutes). Use a slotted spoon to transfer the potatoes to a paper towel-lined plate. 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.
  • Store the chips in an airtight container.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Feeling social?

Share this recipe!



Calories: 72kcal, Carbohydrates: 16g, Protein: 1g, Sodium: 704mg, Potassium: 364mg, Fiber: 1g, Sugar: 1g, Vitamin A: 225IU, Vitamin C: 4.9mg, Calcium: 11mg, Iron: 0.8mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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 :)

  2. 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!

  3. 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!

  4. 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.

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

  6. 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.

  7. 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

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

  9. 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!