Deep Fried Potato Chips with Barbecue Rub

Introduction

Thinly sliced Russet potatoes fried at 375°F give you chips that stay crisp enough to handle a generous coating of barbecue rub. This works as a snack, a party bowl, or a crunchy side, and the actual frying takes only 4 to 5 minutes per batch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1 pound Russet potatoes, sliced thinly on a mandoline
• Barbecue Rub
• Oil for deep frying

Instructions

1. Heat oil to 375°F.
2. Add potatoes to hot oil one slice at a time, working in batches as needed. Fry potatoes for 4-5 minutes. Drain on a cooling rack.
3. Once all potatoes have been fried, sprinkle liberally with the barbecue rub.
4. Serve.

Variations

• Change the Russet potatoes to Yukon Gold potatoes if you want a slightly richer flavor and a chip with a bit less snap.
• Adjust the barbecue rub by using a spicier blend with more chili if you want more heat and a sharper finish.
• Use a lower-salt barbecue rub if you want the potato flavor to come through more clearly and the seasoning to stay lighter.
• Slice the potatoes slightly thicker on the mandoline if you want a sturdier chip with more chew in the center.

Tips for Success

• Keep the potato slices as even as possible on the mandoline so they fry at the same rate.
• Make sure the oil is at 375°F before the first batch goes in; cooler oil gives you greasy chips.
• Add the potatoes one slice at a time so they do not clump together in the fryer.
• Drain on a cooling rack, not paper towels, so steam can escape and the chips stay crisp.
• Watch for a deep golden color near the end of the 4-5 minute fry time; very pale chips will soften as they cool.

Storage and Reheating

Store the chips in an airtight container at room temperature for up to 2 days. Do not refrigerate or freeze them; moisture ruins the texture quickly.

To reheat, spread them in a single layer on a baking sheet and warm at 300°F for 5 to 8 minutes. Let them cool for a minute before serving so they crisp back up.

FAQ

Can you make these without a mandoline?

Yes, but you need very thin, even slices for consistent frying. A knife works if your slicing is steady, though the chips will vary more in texture.

Why did the chips turn soft after frying?

The usual causes are oil that was too cool, overcrowding the pot, or slices that were too thick. Draining on a rack also matters because trapped steam softens them.

Can you use a different potato?

Yes. Russets give you the driest, crispest result, while waxier potatoes make chips that are a little denser.

When should you add the barbecue rub?

Add it after frying while the chips are still warm so it sticks evenly. If the chips cool completely first, the seasoning will not cling as well.