Buffalo Chips Crispy Potato Slices (Printable Version)
Crispy potato slices tossed in spicy Buffalo seasoning with garlic, paprika, and hot sauce butter.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Frying
02 - 4 cups vegetable oil
→ Seasoning Blend
03 - 2 teaspoons garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon cayenne pepper (optional, for extra heat)
→ Buffalo Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup hot sauce (such as Frank's RedHot)
→ For Serving
10 - 1/2 cup blue cheese crumbles or ranch dressing (optional)
11 - 2 tablespoons fresh chives or green onions, chopped (optional)
# How-To Steps:
01 - Using a mandoline slicer or a sharp knife, cut the potatoes into thin, even slices approximately 1/8 inch thick.
02 - Submerge the potato slices in a bowl of cold water for 10 minutes to draw out excess starch. Drain thoroughly and pat each slice completely dry with paper towels to ensure crisp frying.
03 - Pour the vegetable oil into a deep fryer or a large heavy-bottomed pot. Heat the oil to 350°F, using a thermometer to monitor the temperature.
04 - Carefully lower the potato slices into the hot oil in small batches. Fry each batch for 3 to 4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a layer of paper towels.
05 - In a small saucepan, melt the unsalted butter over low heat. Pour in the hot sauce and whisk continuously until the mixture is smooth and heated through.
06 - While the chips are still warm, toss them with the garlic powder, smoked paprika, kosher salt, black pepper, and cayenne pepper until evenly coated.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips or toss them gently in a large bowl until every chip is evenly coated.
08 - Transfer the chips to a serving platter immediately. Top with blue cheese crumbles or a drizzle of ranch dressing and scatter fresh chives over the top, if desired.
# Helpful Tips:
01 -
- They hit every craving at once: crunchy, salty, buttery, and just spicy enough to keep you reaching for more.
- You probably have everything you need in your kitchen right now, no specialty shopping required.
02 -
- Wet chips are the enemy of crispiness, so pat them drier than you think is necessary before they go anywhere near hot oil.
- If the oil temperature drops below 325 degrees between batches, wait for it to recover or your chips will absorb grease instead of frying properly.
03 -
- Use your oldest, softest kitchen towels for drying the potato slices because paper towels alone never quite get the job done.
- Toss the chips with the dry seasoning while they are still warm but add the Buffalo sauce at the very last second so nothing goes soggy before serving.