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.
Ingredients
- 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)
Instructions
- Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
- 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.
- 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).
- 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.)
- Serve the barbecue potato chips warm or at room temperature. Don't forget napkins—lots and lots of napkins.
Nutrition
Serving: 1portion | Calories: 396kcal | Carbohydrates: 39g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 778mg | Fiber: 4g | Sugar: 1g