Grill potato chips are one of those things that everyone indulges in but nobody talks about. That’s just wrong because these are the best we’ve ever had and we want to tell everyone how to make them.
These BBQ Potato Chips are smoky and salty with a hint of sweetness and, quite frankly, they’re the best damn BBQ Potato Chips we’ve ever had. Bet you can’t stop at just one.
And if you just don’t feel like standing at the stove frying batch after batch of chips, no problem. Just grab a few bags of salted, store-bought potato chips and make this recipe. The result is still so good, you’ll never go back to the flavored packaged BBQ potato chips.–David Leite
Frequently Asked Questions About Grilled Potato Chips
Can I use ridged chips to make this recipe?
You can, but the spice can settle in the ridges (which maybe isn’t a bad thing). Try it with whatever your favorite store-bought dish is, just salted chips.
What is Pimenton de La Vera?
Like pesto, champagne or cheddar, this particular type of pepper comes from only one place on earth – La Vera in Extremadura, Spain.
Paprika comes from many places, but Pimentón de La Vera is outstanding with an earthy, deeply smoky flavor. Sometimes sweet (dulce) or spicy (picante), but always, always smoky. This is achieved by slowly smoking paprika over an indirect oak fire for up to 15 days before spending a further 3 days in a slightly warmer oven before grinding into that rich red powder you’re familiar with.
What is turbinado sugar?
Turbinado sugar is partially refined sugar that retains some of its natural molasses, giving it a slightly brownish hue. While the color resembles light brown sugar (due to the molasses content), Turbinado is drier and less fine. In this recipe, your already crispy fries get a little sweeter and crunchier.
Can I make these with homemade fried potato chips?
Definitive! This easy recipe for homemade potato chips will work great.
Grilled Potato Chips
Yes, homemade potato chips are great, but if you don’t feel like deep frying, try whipping up a few bags of regular store-bought chips instead. The quality of the spice is most important, so make sure your pepper smells fresh and intense. I like to use the very smoky Spanish pepper called Pimentón de la Vera.
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Preheat oven to 149°C. Line 2 baking sheets with parchment paper.
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Place the chips on the baking sheets and spread them out in a single layer. Bake until hot, about 5 minutes. When you can smell the chips, it’s time to take them out of the oven.
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While the chips are baking, place the sugar and salt in a blender, spice grinder, or mini food processor and process until finely ground but not powdery. In a small bowl, combine sugar, salt, paprika, and garlic powder (if using).
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Once you remove the chips from the oven, carefully place them in a large bowl. Pour the spice mixture into a colander and sprinkle over the hot chips, gently tossing to coat with the spices. (We caution against breaking chips, but if you do, just snack on them because heaven forbid you serve a broken chip to guests.)
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Serve the grilled potato chips warm or at room temperature. Don’t forget napkins – lots and lots of napkins.
Portion: 1portionCalories: 396kcal (20%)Carbohydrates: 39G (13%)Protein: 5G (10%)Fat: 26G (40%)Saturated Fatty Acids: 3G (19%)Polyunsaturated fat: 11GMonounsaturated fatty acids: 11GTrans fats: 1GSodium: 778mg (34%)Potassium: 1220mg (35%)Fiber: 4G (17%)Sugar: 1G (1%)Vitamin A: 862ie (17%)Vitamin C: 13mg (16%)Calcium: 22mg (2%)Iron: 2mg (11%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
Originally published May 22, 2013
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.