Barbecue Potato Chips
Ingredients
Directions
Fry the potatoes
Heat oil to 375°F.
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.
Season and serve
Once all potatoes have been fried, sprinkle liberally with the barbecue rub.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Russet potatoes
- Starchy flesh turns crisp and light on the outside while staying tender inside when fried.
The step that matters
Adding potatoes to the hot oil in batches. Oil that is too cool or overcrowded drops in temperature, so the slices soak up oil instead of crisping quickly. Frying in small batches keeps the oil hot and the chips crisp and less greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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