Yes, homemade potato chips are great, but if you don’t feel like deep-frying, instead try spicing up a few bags of 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.)–Michael Chiarello
LC Cheaters' Chips Note
Why fancy up store-bought plain potato chips when you could instead buy them already seasoned? Uh, because you can, for starters. And because once you taste these unforgettable paprika-tinged potato slices, you’ll be ruined forever in terms of generic “barbecue chips” or “bar-b-q chips” with their “natural flavors.” And so will your guests. We call this little party trick cheaters’ chips.
Smoky Paprika BBQ 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
- 1 tablespoon plus 1/2 teaspoon garlic powder
- 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.
- 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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Smoky Paprika BBQ Potato Chips Recipe © 2013 Michael Chiarello. Photo © 2013 Frankie Frankeny. All rights reserved.
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