Barbecue potato chips are one of those things everyone indulges in but no one talks about. Which 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 barbecue 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. Not ever. This recipe has been updated. Originally published May 22, 2013.–Renee Schettler Rossi
Barbecue Potato Chips Recipe
- Quick Glance
- 5 M
- 20 M
- Serves 8
- Two 10-ounce bags best-quality plain salted potato chips (such as Kettle Chips)
- 1 1/2 teaspoons turbinado sugar, such as Sugar in the Raw
- 1/2 tablespoon coarse sea salt, preferably gray salt
- 2 tablespoons smoky paprika (such as the Spanish variety called Pimentón de la Vera)
- 1 tablespoon plus 1/2 teaspoon garlic powder (optional)
- 1. Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
- 2. 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.
- 3. 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).
- 4. As soon as you pull the chips from the oven, carefully dump them into a bowl. Pour the spice mix into a sieve, sprinkle it over the hot chips, and gently toss the chips to coat them with the spices, being careful not to break any. Serve the chips warm or at room temperature. Don’t forget napkins—lots and lotsa napkins.
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Barbecue Potato Chips Recipe © 2013 Michael Chiarello. Photo © 2013 Frankie Frankeny. All rights reserved.
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