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black plate of crispy, homemade potato chips seasoned with Frank's RedHot Buffalo seasoning

Easy Buffalo Chips Recipe (Potato Chips)

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  • Author: Honey Glazed Heritage
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Description

Looking for an easy buffalo chips recipe? This one right here only requires three main ingredients: potatoes, oil, and a buffalo seasoning blend. The thinly sliced russet potatoes are deep fried until crispy and sprinkled with the buffalo seasoning. It’s crunchy, salty, spicy and best of all, homemade! Grab a handful before they’re gone!


Ingredients

Scale
  • 4 large russet potatoes, scrubbed and thinly sliced (27.5oz/781g)
  • Water, to soak potatoes
  • Canola oil for frying, about 1 quart
  • 23 teaspoons buffalo seasoning
  • Dried parsley, optional, for color

Instructions

1. Prepare and soak the potatoes. Wash and scrub the potatoes clean. No need to peep. Use a mandolin or a very sharp knife to thinly slice the potatoes. Transfer to a large bowl. Cover the potatoes with very cold water and use your hands to gently loosen and separate the potatoes.  Allow the potatoes to soak for 30 minutes.

Soaking helps to remove the potatoes’ starch, resulting in crispier potato chips. It also helps prevent the potatoes from sticking together during frying.

2. Dry the sliced potatoes and heat the oil. Line a rimmed baking sheet with paper towels and set aside. Drain the sliced potatoes and use paper towels to thoroughly dry them. You want to make sure that the slices are really dry to prevent the hot oil popping when the potatoes are added to it. Once dried, set aside.

Heat about 2-3 inches of canola oil in a Dutch oven, large pot, or a deep fryer on medium-high until it’s temperature reaches 350°F (175°C). If you don’t have a thermometer, you will know the oil is hot enough when the surface of the oil starts to shimmer or if you drop a small piece of potato into the oil, it should sizzle immediately. If the oil is smoking or the potato browns too quickly, the oil is too hot. In that case, reduce the heat.  

3. Fry the potato chips. Once the oil is ready, carefully slide the potatoes into the oil and fry in batches until golden brown and crispy, about 7-8 minutes per batch. Try not to overcrowd the pot. Use a fine mesh strainer or a slotted spoon to help transfer the potatoes into the oil. Use the same mesh strainer or slotted spoon to gently separate the slices as they cook to help prevent them from sticking together. Once the potato slices are a light golden brown, remove them and transfer to the paper-towel lined baking sheet. Sprinkle with ½ teaspoon of the buffalo seasoning, while they are still hot. Repeat for the next batch until all of the potatoes are cooked.

4. Serve. Serve the buffalo chips with a sprinkle of the dried parsley, if desired.


Notes

Special equipment: mandolin with a thin slice setting