Buffalo Chips Crispy Spicy Potatoes (Printable)
Crispy potato slices tossed in spicy Buffalo seasoning, ideal for gatherings and game day snacking.
# What's Needed:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ For Frying
02 - 4 cups vegetable oil
→ Seasoning Blend
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 (such as 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)
# How to Make It:
01 - Using a mandoline slicer or sharp knife, cut the potatoes into thin, even slices approximately 1/8 inch thick.
02 - Submerge the potato slices in cold water for 10 minutes to draw out excess starch. Drain thoroughly and pat completely dry with paper towels to ensure crisp frying.
03 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot and heat to 350°F (175°C). Monitor the temperature closely for consistent results.
04 - Carefully lower potato slices into the hot oil in small batches. Fry for 3 to 4 minutes per batch until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
05 - In a small saucepan, melt the butter over low heat. Pour in the hot sauce and whisk continuously until the mixture is smooth and heated through.
06 - While still warm, toss the fried chips with garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using, coating evenly.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips or gently toss them to ensure an even, generous coating.
08 - Transfer the chips to a serving platter immediately. Top with blue cheese crumbles or a drizzle of ranch dressing and scatter fresh chives or green onions over the top, if desired.
# Tips for Success:
01 -
- The crunch on these chips is honestly addictive, and the Buffalo sauce clings to every ridge perfectly.
- They are shockingly simple to make, and people always assume you put in way more effort than you actually did.
02 -
- Wet potatoes and hot oil are a dangerous combination, so do not skip the thorough drying step.
- Seasoning sticks best when the chips are fresh out of the oil, so work quickly and have your spice mix ready ahead of time.
03 -
- Let your sliced potatoes soak a full 10 minutes and not a minute less, because that starch removal is what makes the difference between crispy and chewy.
- Keep your fried chips in a single layer on paper towels and never stack them, or steam will undo all your hard work.