Deep Fried Russet Potato Chips with Barbecue Rub

Introduction

These chips rely on two details: very thin Russet potato slices and 375°F oil, which gives you a crisp chip in about 4 to 5 minutes per batch. You end up with a straightforward snack or side dish with a dry, smoky barbecue coating that sticks best while the chips are still hot.

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

• Replace the Barbecue Rub with plain salt for a cleaner potato flavor and a less smoky finish.
• Use a spicy barbecue rub in place of a mild one if you want more heat without changing the texture.
• Swap the frying oil for peanut oil or canola oil; both stay neutral, but peanut oil adds a slightly deeper fried flavor.
• Slice the Russet potatoes a little thicker than mandoline-thin if you want a sturdier chip with a slightly denser crunch.

Tips for Success

• Keep the oil at 375°F; if it drops too much, the chips absorb oil and lose their crisp texture.
• Use a cooling rack, not paper towels, for draining so steam can escape and the chips stay crisp.
• Sprinkle the barbecue rub on while the chips are still warm so it adheres evenly.
• Slice the Russet potatoes as evenly as possible on the mandoline so the chips finish at the same rate.

Storage and Reheating

Store the chips completely cooled in an airtight container at room temperature for up to 2 days. The refrigerator softens them, and the freezer adds moisture, so neither is a good storage option for this recipe.

To reheat, spread the chips in a single layer on a baking sheet and warm them in a 300°F oven for 3 to 5 minutes. Avoid the microwave, which makes them chewy instead of crisp.

FAQ

Can you make these without a mandoline?

Yes. You can use a very sharp knife, but the chips will cook more evenly if the slices are as thin and uniform as possible.

Why do the potatoes need to go into the oil one slice at a time?

Thin slices stick together easily. Dropping them in individually keeps them separated so more surface area fries and crisps properly.

Can you use a different potato?

Yes, but Russet potatoes give you the driest, crispest result. Waxy potatoes usually fry up a little firmer and less brittle.

Can you use a different seasoning instead of barbecue rub?

Yes. Salt, chili powder, ranch-style seasoning, or a vinegar-forward seasoning all work, but each changes the balance of smoke, sweetness, and heat.