homemade barbecue chips in a white dish

Homemade Barbecue Potato Chips

It may not be health food, but these homemade potato chips certainly have fewer ingredients than the store bought version. Making these chips at home eliminates the packaging, too.

Course Snack
Cuisine American
Keyword copycat barbecue chips, homemade barbecue chip recipe, how to make chips at home
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 100 kcal
Author Kris Bordessa


  • 2 pounds about 4 medium Yukon Gold or russet potatoes
  • 2 T. smoked paprika
  • 1 T. firmly packed light brown sugar
  • 2 tsp. kosher salt
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  • Oil for frying (see my note below)


Prepare the potatoes

  1. Bring a 4- quart stockpot filled with water to boil over high heat. Line a baking sheet with a kitchen towel. While water is coming to a boil, rinse and peel the potatoes as thinly as possible. Transfer half of the slices to the boiling water and cook for 3-5 minutes. Don't overcook them; this is just jump-starting the cooking process. Using a slotted spoon or skimmer, transfer the slices to the kitchen towel, patting them dry. Repeat with second batch of potato slices.

Prepare the spice mix

  1. Place all of the spices into a zip-top bag and shake to mix

Fry and season the chips

  1. Heat at least 2 inches of oil to 350 degrees Fahrenheit in an electric deep fryer or a large, high-sided pot. Line a baking sheet with paper towels and a wire cooling rack. Fry the potato slices in batches until golden brown. Remove the cooked chips with a metal skimmer and drain on the prepared baking sheet. Allow to cool for one minute, then place the chips in the zip-top bag and shake lightly to distribute the spices. Remove chips from the bag and repeat with remaining slices.

Recipe Notes

These homemade chips are best eaten the day they're fried.