I’ve always wanted a mandoline. Always look at them and think, that’s a tool I would really use in the kitchen. However, then I remember I am accident prone and decide against it. Quarantine day number I forget, I decided to buy a mandoline. Considering we have more time to experiment and try new things in the kitchen I thought, why not? Day one I cut myself. Can’t even make this stuff up. The guard was made of plastic and it was poorly made. The mandoline was set to the side not used for a while.
It was then that I realized they make cut resistant gloves. Selling a mandoline with cut resistant gloves is a must. Talking with others and I found out many people have cut themselves with a mandoline as well. Mandolines should be sold with cut resistant gloves.
Waiting for my cut-resistant gloves to arrive is when I finalized my BBQ seasoning. Besides the baked chips, I tested the BBQ seasoning on BBQ sourdough discard crackers. Flavor was on point and all I needed were the gloves to arrive so I could try my hand at homemade BBQ chips.
BBQ Seasoning – All the Uses
This BBQ seasoning can be used on any protein to season and flavor as a dry rub. Why would someone want to make their own homemade BBQ seasoning? The main reason I make the seasoning homemade is that it helps to know how much added sugar is in the spice combo. It’s important to include some sugar to pull off an authentic BBQ seasoning flavor. However, some already prepackaged seasonings have way too much added sugar. Here’s your chance to cut back and make it homemade!
I was really excited to try this recipe out and make baked potato chips. Potatoes get a bad rap and are often considered “not healthy”. The truth is it really depends on how they’re prepared. 9 times out of 10 people are eating potatoes as actual fried chips, French fries, and even as a loaded baked potato. Sometimes all the toppings make it not as healthy. Consider the way a food is being prepared before jumping to conclusions whether a food is healthy or not healthy. Every now and then I’ll enjoy a good fried French fry. All foods fit and it’s all about moderation.
If you have a mandoline then you should definitely give these ‘chips’ a try. If you don’t have a mandoline, then you should definitely give the BBQ seasoning a try. I’ll be sprinkling the BBQ seasoning on popcorn at some point. This recipe is for ~2 potatoes used for the chips. However, I’ll double, triple, or even quadruple the recipe in order to have some of the seasoning on hand. Store the BBQ seasoning in your spice drawer and label it to have on hand. 4th of July is always known for barbecues. Just so happens that my favorite flavored chip is BBQ flavor, perfectly unplanned,
BBQ Seasoning – Baked Chips
Making homemade chips is easier than you think! These are baked & aren’t missing any flavor, just the frying! This BBQ seasoning can be used for other homemade items too. My favorite? BBQ sourdough (discard) crackers!
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 medium potatoes, scrubbed and sliced thinly
- 1 tablespoon vegetable oil (*see notes)
- 2 teaspoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon brown sugar
- 1/8 teaspoon cayenne pepper (*optional)
Instructions
- Preheat oven to 400˚ F. Prepare baking sheet with parchment paper – I lightly brush the parchment paper with oil.
- Scrub and slice as thinly as possible. Dry slices using a paper towel. Toss potatoes in oil and set aside.
- Seasoning – combine nutritional yeast, smoked paprika, onion powder, garlic powder, sugar, cayenne (if using), and black pepper in a small bowl. Stir to mix all together.
- Toss potatoes with seasoning mix and spread in a single layer on the baking sheet. Bake for 25-30 minutes – depending on thickness. Turn over halfway through and rotate pans in the oven. Remove any chips that look done.
- Transfer to a baking rack – they’ll crisp up even more!
Notes
*For the oil I’ve used canola oil and/or grapeseed oil. Avocado oil would work well too. I reserve olive oil for my salad dressings.
*Mandolines adjust to what thickness you’d like them cut. For ‘chips’ you do want them quite thin and not too thick. The key is watching them in the oven – I put 25-30 minutes, but definitely keep a watch on them. I may or may not have burned a batch trialing these out!
*Sadly, these chips do not stay crisp. I’ve stored them in an airtight container and maybe it’s just the humidity here in Florida (or that there are no preservatives) they tasted soggy the next day. So only make what you’ll eat that day!
- Prep Time: 5
- Cook Time: 25
- Category: Snacks
4 thoughts on “BBQ Seasoning – Baked Chips”
I needed to thank you for this good read!! I definitely enjoyed every bit of it. I’ve got you saved as a favorite to check out new stuff you post…
Never thought to make my own homemade versions, but these look amazing!
Have you tried soaking them in water for about 30 minutes after cutting them? It helps draw out the starch which might help them stay crispy….not sure if that will help or not.
Great suggestion and love the science to it! I do this when I make fries in the air fryer. Great technique from America’s Test Kitchen! Thanks for stopping by!