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Homemade Barbecue Potato Chips

Crispy with a spicy kick, these thin chips complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + soaking Cook: 5 min./batch
  • Makes
    4-1/2 cups


  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground mustard
  • Dash cayenne pepper
  • 1 large potato, peeled
  • 4 cups ice water
  • Oil for deep-fat frying


  • In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes.
  • Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts
3/4 cup: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Average Rating:
  • sugarcrystal
    Oct 29, 2015

    These were great but I used smoked paprika, more like a teaspoon of sugar & chipotle chili powder in place of cayenne & regular chili powder.

  • faeqa
    Sep 3, 2015

    i like it

  • dublinlab
    Jan 26, 2014

    Good to eat but sure not worth the smell in the house.

  • jessweis79
    Mar 9, 2013

    No comment left

  • cindy1958
    Jan 19, 2013

    Love these!

  • Mosepijo
    Jan 30, 2011

    Followed recipe exactly. Did not really taste like barbecue chips. My husband said it had too much Paprika in it. Will continue looking for another barbecue chip recipe. This is not it.

  • Monarchsmomma
    Jan 12, 2010

    No comment left

  • almoakarlory
    Feb 1, 2009

    No comment left