Get ready to transform your snack game with these mind-blowing Buffalo Wild Wings-inspired potato chips that pack a punch of flavor in every crispy bite! Imagine the perfect combination of zesty buffalo sauce, golden-brown potatoes, and that irresistible crunch that will have your taste buds dancing with excitement. Whether you're hosting a game day party, looking for a killer appetizer, or simply craving something extraordinary, these homemade buffalo chips are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/4 cup olive oil
- 1 tablespoon buffalo wing sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Wash the russet potatoes thoroughly under cold running water. Pat them completely dry with clean kitchen towels or paper towels to ensure crispy chips.
- Using a sharp mandoline slicer or chef's knife, slice potatoes into thin, uniform chips approximately 1/8 inch thick. Consistent thickness ensures even cooking.
- Place potato slices in a large mixing bowl. Drizzle olive oil evenly over the potato slices, then add buffalo wing sauce, garlic powder, onion powder, and salt.
- Gently toss the potato slices using clean hands or a large spatula, ensuring each slice is evenly coated with oil and seasonings.
- Arrange potato slices in a single layer on prepared baking sheets, ensuring no overlapping. This allows chips to crisp properly.
- Bake in the preheated oven for 15-20 minutes, rotating baking sheets halfway through cooking to ensure even browning.
- Check chips around 15-minute mark. They should be golden brown and crispy. Remove any chips that are done to prevent burning.
- Once all chips are crisp and golden, remove from oven. If desired, immediately sprinkle grated Parmesan cheese over hot chips.
- Let chips cool on baking sheets for 3-5 minutes to allow them to become extra crispy. Transfer to a serving platter.
- Serve immediately with additional buffalo wing sauce for dipping, if desired. Best enjoyed fresh and warm.
Tips
- Moisture is the enemy of crispy chips! Make sure to thoroughly dry your potato slices before seasoning and baking.
- Use a mandoline slicer for ultra-thin, uniform chips that cook evenly. If you don't have one, take extra care to slice potatoes as consistently as possible with a sharp knife.
- Don't overcrowd the baking sheet. Give each potato slice breathing room to ensure maximum crispiness.
- Keep a close eye on the chips during the last 5 minutes of baking. They can go from perfectly golden to burnt very quickly.
- For an extra flavor boost, experiment with different hot sauces or add a sprinkle of blue cheese powder alongside the Parmesan.
- If you want extra crispy chips, you can briefly broil them for 1-2 minutes at the end of cooking, but watch them carefully to prevent burning.
- These chips are best served immediately, so time your preparation to serve them fresh and hot!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 5mg
