I love the thought of a snack-y picnic–not eating a full meal out but rather packing up your basket full of small bites in order to settle under a tree while you eat a small bag full of homemade BBQ and Sour Cream & Onion Potato Chips (vegan, of course). Fear not, I made these chips prior to starting my cleanse. I knew ahead of time what I was doing so I made sure these babies were fried up before I began the Conscious Cleanse.
Small tangent: If you are on Instagram, come follow my journey on this cleanse if you are at all interested in seeing what I am eating on a daily basis and how I am doing. Small recap: I’m feeling much better today now that the detox headaches are hopefully subsiding. It’s only Day 2 (though I was transitioning for 5 days prior to) and already the changes are incredible in my stomach.
So it’s a bit strange to be posting about potato chips while I’m specifically avoiding foods like this but it was a must-do. These taste so much like the real thing I just knew that there was someone out there who would want the recipe. Of course, to make this healthier you can always bake them so that would reduce the amount of fat in them significantly. It’s your choice, like Choose Your Own Adventure. You pick the ending.
For these potato chips, you will need a mandolin to slice these puppies. Trust me, I initially tried to slice the potatoes with a knife into the thinnest slices that I possibly could however the majority of them were more like fries. Which, let’s be honest, ain’t nothing wrong with fries but when chips are what you are trying to attain, fries just don’t cut it in this case.
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BBQ and Sour Cream & Onion Chips
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 cups 1x
- Category: Snacks
Ingredients
For the chips:
- 2 russet potatoes, sliced thinly with a mandolin
- oil for frying
For Sour Cream and Onion:
- 1/4 c. nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. dried chives
- 1 tsp. dried parsley
- 1/2 tsp. sea salt
For BBQ Flavor:
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. sugar
- 1/2 tsp. sea salt
Instructions
- In two small bowls, whisk the ingredients for the individual flavors together until well-combined.
- Heat the oil in a large skillet until 350 degrees. You will know it’s ready when you test 1 chip and it immediately begins to sizzle once it hits the oil Cook until just lightly browned. Remove and allow to drain. *Read the post for clear instructions.
- Once the chips have been removed from the oil, gently sprinkle the potatoes on each side.
Nutrition
- Serving Size: 10 chips
- Calories: 130
- Sugar: 0g
- Sodium: 240mg
- Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Protein: 1g
The seasoning covers 1 large russet potato. Simply double the recipe if you want only one flavored chip. Scrub the hades out of the two potatoes and pat dry. While you are doing this, heat up a medium-sized skillet with gobs of oil (you see why I did this pre-cleanse?) You want probably 1/2″-1″ of oil filled in the pan. Heat it up over medium-high heat. Slice up the potatoes with your mandolin and now they are ready to cook! (You will know when it is ready to go when you place a piece of the potato into the oil and it immediately begins to sizzle). Do not overcrowd the skillet. Do this in batches.
Allow to lightly brown. Remember, the oil will continue to cook the chips even when it’s out of the pan so you don’t want them to brown too much. Place on a padding of paper towels to soak up the oil and test out crispiness and adjust cooking time if needed. Season with the flavoring of your choice. Who wouldn’t want a combo of flavors? I get it, maybe it’s you. I’m not judging.
Allow to fully cool, pack up into brown paper baggies, grab your sweetie/friend/self and a blanket, pair with beverage of choice and you got yourself a Snack Picnic!
Turned out pretty good – though my chives and parsley didn’t stick to the chips. Maybe next time I’ll season them in batches when I pull them out of the oil instead of all at once at the end. For someone that can’t do dairy or gluten whose favorite chips used to be sour cream and onion, this is a pretty decent replacement.
Also, I have a suggestion for those that don’t have a mandolin: I used a vegetable peeler. Probably not as easy as a mandolin, and the chips were thin like Lays, but it worked pretty well.
★★★★
Used this recipe as I had some frozen sour cream in the freezer I need to use up. Super delicious chips!
★★★★★
These are fantastic. They are a perfect side item for any American dish. I didn’t have much oil, but using a half inch of oil worked just fine! We only had ingredients for the bbq ones, so we just had those and some salted ones. Sooooo good!
Homemade BBQ chips are now my son’s favourite. Please post more recipes like this 🙂
★★★★★
These sound amazing! I cant’ wait to try the BBQ chips for my next picnic potluck! Thanks!
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To bad its winter time lol…can’t wait for the spring and warm days 🙂
Time to make potato chips and pretend the sun is out. ha
Wow what a great stuff you make 🙂 Thanks for great recipies. Jessica
We’d never made deep fried potato chips before, usually we bake chips (sweet pots or kale)but after I saw this post I couldn’t wait to get the russet potatoes to make the BBQ chips (my favorite flavor)…& we were NOT disappointed!! They were A-MA-ZING!! The flavor is spot-on & they are definitely finger lickin’ good!! Thanks for sharing this delicious treat AND giving us the confidence to try our own flavor concoction~Next we are going to try our hand @ making cool “buttermilk” ranch chips!! :-/
Could you use these on Kale to make kale chips?
picnic season! yay! love the bbq chips!
What a great idea for the picnic 🙂 Have to do this at first sunny day 🙂
Thanks Cara.
Lisa
Wowwowowoow. My favourite chip flavour EVER. How do you know my exact cravings when exactly when I have them??
yumm! those chips look sooo soo good! 1- i love your props 2- i love your props. 3 – love how you use them!! and love all the awesome food in them!
not up to par tonight but wanted to say hi!
Hi friend! Hope you are feeling good today. These chips count as cooked veggies right??? 😉
Monday was last I ate Tuesday nothing and later i can have something if my doc approves.
Ummm… what?!?! Making these ASAP!
YOU BETTER! 😉
My two favorite sort of chip! Any time Dave and I are on a long road trip, I get a bag of BBQ kettle chips at our first gas station fillup.
BBQ chips are seriously the best aren’t they? I’m not kidding, I found myself licking the seasoning off of my fingers the same way I would if my grubby little fingers were in a bag of chips 😉
Oh man, I never thought I’d have sour cream and onion chips again! 🙂
Hooray! It is possible now 🙂 xo
This is the excuse I needed to 1) buy a mandoline and 2) definitively go off of Paleo after my wedding. However, I do think the barbecue flavor would go really, really well with sweet potatoes…maybe I can just skip the sugar. Thanks so much for sharing this!
Yes and yes!! Oh and I love the idea of using sweet potatoes and omitting the sugar–great idea. Hope you like them, xo. And double oh, CONGRATS on getting married!!!
Oven to 425, 10 mins one side, 10 mins other side. Depending on how thick the slices are. Very slim slices, would need maybe 6 or 7 minutes, and you need to watch out they don’t burn.
Great! Thank you so much for this, Heather 🙂
I’ve got a tip for drying potatoes without using an obscene amount of paper towels. Two words: Salad Spinner. Save to forest!
Save to forest? The. Save the forest… Or save two forests…
BAHAHAHA. I just want to sit back and listen to you talk 🙂
how long would and at what temp would you bake them?
Heather above says, Oven to 425, 10 mins one side, 10 mins other side. Depending on how thick the slices are. Very slim slices, would need maybe 6 or 7 minutes, and you need to watch out they don’t burn.
If you’re baking them, would you toss them in a bit of oil and add the seasoning before putting them into the oven? I’m going to try oil on the stove tonight and baking another night. They look so good!
Yep, exactly Nicole! Lightly toss in oil and season and then bake. Good luck! xo
Thanks! I made the BBQ ones and they’re super delicious. So nice to eat chips and actually feel like I ate something
That is awesome, Nicole! So glad that you liked them.
You’ve gone too far! And by too far, I mean you’re doing everything right. These look amazing and ridiculously delicious. So simple, too! I am about to embark on my own type of cleanse (28-day raw food cleanse, anyone?) so these will clearly have to be made soon. Good luck on your cleanse and getting your tummy in better shape!
WOW. A 28 day raw cleanse, eh? I cannot wait to hear how it all works out for you. Are you following a plan or doing this on your own? More details! I’m curious…
The cleanse should be called “I must be crazy”. Instead, I got it from the book “The Simply Raw Living Foods Detox Manual” by Natasha Kyssa. The book is amazing and the cleanse is intriguing. An (almost) completely raw vegan 28 detox cleanse that should hopefully help me get back on track after eating too many vegan icecreams. Yikes!