Spiced Up Potato Chips | Take a classic chip and give it some pizzazz! Perfect for summer cook outs or game day. Nothing is more satisfying then sitting down to watch a good game with a bowl of delicious chips! Good news….you start with a bag of store bought chips, use my spice mixture and like that you have created your own barbecue chips!
You might be thinking….why would I make my own chips when I can buy so many varieties at the store? Simply…..you can’t buy these. I love chips or should I say I’m addicted to chips! I love them as a snack, with a sandwich or a big juicy burger. I could eat them anytime. These delicious Spice Up Potato Chips will stay fresh up to 2 weeks but I’m pretty sure you won’t have to worry about freshness….they’ll be gone in no time. So, you might want to make a double batch!
I love serving these chips with a bowl of homemade Spicy Buttermilk Ranch Dip! With the perfect blend of herbs and a touch of Sriracha you know this dip is going to be a winner! Besides…. you always serve dip with chips at a party!
For the Chips
- 2 (8.5 ounce) bags kettle cooked potato chips
- 2 teaspoons paprika
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oinon powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
For the Spicy Buttermilk Ranch DipL
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Sriracha sauce
- 1/4 teaspoon black pepper
For the Chips:
Preheat oven to 250°.
In a small bowl combine the paprika, pepper, garlic powder, onion powder, salt and chili powder.
Spread chips of two large rimmed baking pans. Bake for 10 minutes or until the chips are shiny.
Sprinkle paprika mixture over hot chips, tossing to coat. Store in an airtight container for up to 2 weeks.
For the Spicy Buttermilk Ranch Dip:
In a medium bowl stir together the mayonnaise, buttermilk, parsley, dill, chives, Sriracha and pepper. Cover and store in the refrigerator up to 5 days.
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