Buffalo Chips Spicy Potato Slices (Printable Version)
Crispy potato slices with Buffalo flavors, garlic, and spices. Perfect for sharing.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ For 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)
# How To Make It:
01 - Using a mandoline slicer or a sharp knife, cut the potatoes into thin, even slices approximately 1/8 inch thick. Uniform thickness ensures consistent crisping during frying.
02 - Submerge the potato slices in a bowl of cold water for 10 minutes to draw out excess surface starch. Drain thoroughly, then pat each slice completely dry with paper towels—moisture is the enemy of crispiness.
03 - Pour vegetable oil into a deep fryer or a large heavy-bottomed pot to a depth of at least 2 inches. Heat the oil to 350°F, using a thermometer to monitor the temperature for consistent results.
04 - Working in small batches to avoid overcrowding, carefully lower potato slices into the hot oil. Fry for 3 to 4 minutes per batch, gently stirring occasionally, until the chips are deeply golden and crisp. Transfer each batch to a plate lined with paper towels to drain.
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. Remove from heat and set aside.
06 - While the chips are still warm, transfer them to a large mixing bowl. Sprinkle evenly with garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss gently to distribute the seasoning across every chip.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips, tossing immediately and continuously to ensure each chip is evenly coated before the sauce begins to set.
08 - Arrange the chips on a serving platter and top with blue cheese crumbles or a drizzle of ranch dressing if desired. Finish with a scatter of chopped fresh chives or green onions. Serve without delay while the chips are at peak crispness.
# Expert Advice:
01 -
- The crunch on these chips rivals anything from a bag, and the Buffalo sauce clings to every ridge like it was meant to be there.
- You probably have everything you need already sitting in your pantry and fridge right now.
02 -
- If you skip the soaking step, your chips will stick together in the oil and turn gummy instead of crisp, which I learned the hard way on my first attempt.
- Drying the soaked slices thoroughly is nonnegotiable because even a few drops of water will make the oil spit and lower the frying temperature.
03 -
- Test fry one slice first to check your oil temperature and timing before committing the whole batch, because every stove and pot behaves differently.
- Toss the chips with the Buffalo sauce in a large bowl rather than drizzling on the platter, since even coating is what separates great chips from a soggy mess.