Buffalo Chips Crispy Spicy Potato Slices (Printable)

Golden potato chips coated in spicy Buffalo sauce with garlic and paprika seasoning.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and cleaned

→ Frying Oil

02 - 4 cups vegetable oil, for deep frying

→ 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 fresh chives or green onions, chopped, 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 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 maximum crispness during frying.
03 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot and heat to 350°F (175°C). Use 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 until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
05 - In a small saucepan, melt the 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. Ensure each chip is evenly coated with the seasoning blend.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips and toss gently until every chip is evenly coated with the spicy, buttery sauce.
08 - Transfer the chips to a serving platter immediately. Top with blue cheese crumbles or a drizzle of ranch dressing and scatter fresh chopped chives or green onions over the top, if desired. Serve warm.

# Expert Suggestions:

01 -
  • The combination of crunchy chips with that tangy buttery buffalo sauce is genuinely addictive and disappears faster than anything else on the table.
  • You can bake or fry them depending on your mood and they turn out great either way.
02 -
  • If you skip the soaking step the chips will stick together in the oil and turn gummy instead of crisp, which I learned the hard way on my first attempt.
  • Tossing the chips with dry seasoning before adding the buffalo sauce creates layers of flavor that a single coating cannot achieve.
03 -
  • Patience during the drying step is the single biggest factor between good chips and great ones, so resist the urge to rush wet potatoes into the oil.
  • Warm the serving platter slightly before plating so the chips stay crisp longer once sauced.

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