My husband’s favorite potato chips are BBQ flavor Potato Chips. So, I thought I’d try to make his favorite as well. I bring you, my final Spice Mix for the Baked Potato Chips … BBQ Potato Chips. These were great, smoky, BBQ, fresh!
Just like the Sour Cream & Onion Potato Chips, these BBQ Chips are best when the spice mix is sprinkled on after the Baked Potato chips come out of the oven. When the mix was sprinkled on before baking, most of the flavor was gone. If you sprinkle the mixture onto the hot chips when they come right out of the oven, even before you take them off the baking tray, the mix sticks pretty well. If you wait too long, the mix doesn’t stick too well, but that’s ok if you don’t tilt your chip when you bite it!
The flavor of these BBQ Potato Chips actually tastes like a good BBQ rub rather than the kinda fake-like taste of some of the store-bought BBQ chips. Heck, I bet this spice mix would be an excellent BBQ rub.
So, make your chips with the recipe for Baked Potato Chips found here, salt them, and then sprinkle with spice mix. Devour. repeat!
BBQ Spice Mix Recipe
Find the Potato chip recipe card below the spice mix recipe
BBQ Rub Potato Chips
- ½ tablespoon chili powder
- ½ tablespoon smoked paprika
- ¾ teaspoon sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- Mix all spice mix ingredients together in a small dish. Bake Potato Chips, and as soon as the chips come out of the oven, sprinkle with spice mix. Devour!
For Printing: find the recipe for the Homemade Baked Potato Chips here: http://wp.me/p1Nzoa-3Ne
Adapted from Saveur
Homemade Baked Potato Chips Recipe
Homemade Baked Potato Chips
- 1 pound Russett Potatoes scrubbed clean and sliced 1/16-inch thick on a mandolin
- 1 tablespoon olive oil
- 2 garlic cloves
- Sea Salt & Pepper to Taste
- Preheat oven to 350 degrees F. Drizzle two cookie sheets with ½ tablespoon of olive oil each. Rub the oil on the sheet with a garlic clove, pressing hard to extract the flavor. Place the cookie sheets in the oven for 5 minutes to warm them.
- Remove the cookie sheets from the oven, and place sliced potatoes side by side on hot baking sheets. Sprinkle with sea salt and pepper. Bake for 7-10 minutes, rotate pans for even browning, and bake another 10-15 minutes more.
- Flip potatoes and bake 5 minutes longer (keeping an eye on the potatoes in case they start to turn too dark). Potatoes will be crisp and golden brown. Transfer to paper towel lined plates to cool.
Keep an eye on the potatoes during the final baking time. If they start to brown too much, remove them from the oven.
The nutrition analysis on this is for the whole batch, 'cause you're gonna want to eat the whole thing!
Adapted from An Affair from the Heart