Buffalo Chips Crispy Spicy Potatoes (Printable)
Crispy potato slices coated in spicy Buffalo sauce with aromatic seasonings
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Frying
02 - 4 cups vegetable oil
→ Seasoning
03 - 2 teaspoons garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon 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 (e.g., Frank's RedHot)
→ For Serving
10 - 1/2 cup blue cheese crumbles or ranch dressing (optional)
11 - 2 tablespoons chopped fresh chives or green onions (optional)
# Directions:
01 - Using a mandoline slicer or a sharp knife, cut the scrubbed 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 vegetable oil into a deep fryer or a large heavy-bottomed pot and bring it to 350°F (175°C). Use a thermometer to maintain consistent temperature.
04 - Carefully lower potato slices into the hot oil in small batches to avoid crowding. Fry each batch for 3 to 4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on 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, well blended, and heated through.
06 - While the chips are still warm, toss them with garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using, ensuring an even coating across all chips.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips and toss gently until every chip is evenly coated with the spicy butter mixture.
08 - Transfer the Buffalo chips to a serving platter and garnish with blue cheese crumbles or a drizzle of ranch dressing and chopped fresh chives or green onions if desired. Serve immediately while hot and crisp.
# Cooking Tips:
01 -
- Frying at home sounds intimidating until you realize it takes about three minutes per batch and the payoff is enormous.
- The combination of smoked paprika and that buttery hot sauce glaze hits a flavor note that store bought chips will never reach.
02 -
- Wet potatoes in hot oil will violently splatter, so pat those slices bone dry before they go anywhere near the pot.
- If your chips are limp instead of crisp the oil was either too cool or you overcrowded the pot, both mistakes I have made more than once.
03 -
- Your mandoline is the single most important tool here because even thickness means even cooking, and one thick slice can throw off an entire batch.
- Warm the serving bowl before piling the chips onto it so they stay hot and crisp a few minutes longer at the table.