Homemade BBQ Chips (published in Chile Pepper Magazine)

Homemade BBQ Potato Chips with Buttermilk Ranch Dip

published in Chile Pepper Magazine

Zest Factor: Mild * Yield: 4-6 servings


These homemade BBQ chips will have fingers flying (in my case even before the dish was finished I had robbers snitching samples). Finished with buttermilk ranch you just can’t go wrong.  A note of caution: do not fill up too much before the main part of the meal these chips are highly addictive and incredibly hard to back away from.


2 tablespoons smoked paprika

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon brown sugar

salt and freshly ground pepper, to taste

canola oil, as needed for frying

4 Idaho potatoes, cleaned, skin attached, cut into thin rounds (the thinner the slices the better)

½ Hidden Valley Ranch packet

½ cup buttermilk

½ cup mayonnaise

In a small bowl mix smoked paprika, garlic powder, chili powder, brown sugar and salt and pepper. Mix ingredients thoroughly and reserve.

In another small bowl combine Hidden Valley Ranch packet, buttermilk and mayonnaise.  Mix thoroughly and reserve.

In a large sauté pan over high heat add canola oil to coat pan by 2 inches. Bring oil up to fry temperature (a chip should sizzle once dipped in) Fry potato chips in batches (about 8-10 minutes per batch)—make sure chips stay submerged. Once puffy and golden brown, remove and drain on a paper towel lined plate. While still crisp, coat with smoked paprika mixture, season with extra salt if desired. Serve your homemade potato chips with buttermilk ranch dip. Enjoy!


One thought on “Homemade BBQ Chips (published in Chile Pepper Magazine)

  1. Pingback: Weekly Lunch Tip (salad bar) « Cooking with Aurora

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