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Homemade BBQ and Sour Cream & Onion Potato Chips

June 10, 2014 by Cara

 

 

 



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.

Picnic Season at Fork & Beans

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.
  Homemade BBQ and Sour Cream & Onion Potato Chips (vegan)

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.

Homemade BBQ and Sour Cream & Onion Potato Chips (vegan)

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

★★★★★ 4.7 from 3 reviews
  • Author: Cara Reed
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 cups 1x
  • Category: Snacks
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Ingredients

Scale

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

  1. In two small bowls, whisk the ingredients for the individual flavors together until well-combined.
  2. 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.
  3. 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

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

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.

Homemade BBQ and Sour Cream & Onion Potato Chips (vegan)

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! 

Homemade BBQ and Sour Cream & Onion Potato Chips (vegan) namastasty

 

YOU ALSO MIGHT LIKE:

  • “Cool Ranch” Spinach Tortilla Chips“Cool Ranch” Spinach Tortilla Chips
  • Homemade Vegan Doritos – 3 Different FlavorsHomemade Vegan Doritos – 3 Different Flavors
  • Sour Cream & Onion Kale ChipsSour Cream & Onion Kale Chips
  • Gluten-Free Vegan Baked CheetosGluten-Free Vegan Baked Cheetos

Filed Under: Copycat Treats, Dairy-Free, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Lunch Box, Nut Free, Snacks for Kids, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Gluten-Free Vegan Blueberry Bagels
Next Post: Peach Basil Chia Seed Jam »

Reader Interactions

Comments

  1. Amy

    November 2, 2018 at 1:58 pm

    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.

    ★★★★

  2. sAM

    November 6, 2017 at 11:10 am

    Used this recipe as I had some frozen sour cream in the freezer I need to use up. Super delicious chips!

    ★★★★★

  3. Kimberly

    October 25, 2016 at 4:57 pm

    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!

  4. Sadhbh

    February 11, 2016 at 12:56 pm

    Homemade BBQ chips are now my son’s favourite. Please post more recipes like this 🙂

    ★★★★★

  5. Suzanne

    April 30, 2015 at 12:36 pm

    These sound amazing! I cant’ wait to try the BBQ chips for my next picnic potluck! Thanks!

  6. Elissa

    January 30, 2015 at 11:52 am

    It’s an amazing postt inn support of all the internet viewers;
    they will obtain advantage from it I am sure.

  7. Paty

    January 26, 2015 at 1:38 am

    To bad its winter time lol…can’t wait for the spring and warm days 🙂

    • Cara

      January 27, 2015 at 6:47 am

      Time to make potato chips and pretend the sun is out. ha

  8. Jessica

    July 6, 2014 at 6:08 am

    Wow what a great stuff you make 🙂 Thanks for great recipies. Jessica

  9. Sharita & Robert

    June 20, 2014 at 10:12 am

    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!! :-/

  10. Holly

    June 14, 2014 at 6:37 pm

    Could you use these on Kale to make kale chips?

  11. caralyn @ glutenfreehappytummy

    June 12, 2014 at 6:04 pm

    picnic season! yay! love the bbq chips!

  12. Lisa

    June 12, 2014 at 12:29 pm

    What a great idea for the picnic 🙂 Have to do this at first sunny day 🙂
    Thanks Cara.
    Lisa

  13. Gabby @ the veggie nook

    June 11, 2014 at 12:27 pm

    Wowwowowoow. My favourite chip flavour EVER. How do you know my exact cravings when exactly when I have them??

  14. Richa {VeganRicha.com}

    June 11, 2014 at 10:45 am

    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!

  15. hippymomelizabeth

    June 10, 2014 at 11:47 pm

    not up to par tonight but wanted to say hi!

    • Cara

      June 11, 2014 at 7:49 am

      Hi friend! Hope you are feeling good today. These chips count as cooked veggies right??? 😉

      • hippymomelizabeth

        June 11, 2014 at 8:00 am

        Monday was last I ate Tuesday nothing and later i can have something if my doc approves.

  16. Nicole @ Fitful Focus

    June 10, 2014 at 2:52 pm

    Ummm… what?!?! Making these ASAP!

    • Cara

      June 11, 2014 at 7:49 am

      YOU BETTER! 😉

  17. Becky Striepe

    June 10, 2014 at 1:34 pm

    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.

    • Cara

      June 11, 2014 at 7:48 am

      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 😉

  18. Katie @ Produce on Parade

    June 10, 2014 at 12:47 pm

    Oh man, I never thought I’d have sour cream and onion chips again! 🙂

    • Cara

      June 11, 2014 at 7:47 am

      Hooray! It is possible now 🙂 xo

  19. Kate @Almond Butter Binge

    June 10, 2014 at 10:11 am

    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!

    • Cara

      June 11, 2014 at 7:47 am

      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!!!

  20. Heather

    June 10, 2014 at 9:35 am

    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.

    • Cara

      June 11, 2014 at 7:46 am

      Great! Thank you so much for this, Heather 🙂

  21. Brooke (Crackers on the Couch)

    June 10, 2014 at 8:35 am

    I’ve got a tip for drying potatoes without using an obscene amount of paper towels. Two words: Salad Spinner. Save to forest!

    • Brooke (Crackers on the Couch)

      June 10, 2014 at 8:38 am

      Save to forest? The. Save the forest… Or save two forests…

      • Cara

        June 11, 2014 at 7:45 am

        BAHAHAHA. I just want to sit back and listen to you talk 🙂

  22. Bailey

    June 10, 2014 at 8:28 am

    how long would and at what temp would you bake them?

    • Cara

      June 11, 2014 at 7:40 am

      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.

      • Nicole

        July 25, 2014 at 4:24 pm

        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!

        • Cara

          July 25, 2014 at 4:26 pm

          Yep, exactly Nicole! Lightly toss in oil and season and then bake. Good luck! xo

          • Nicole

            July 25, 2014 at 6:14 pm

            Thanks! I made the BBQ ones and they’re super delicious. So nice to eat chips and actually feel like I ate something

          • Cara

            July 30, 2014 at 11:52 am

            That is awesome, Nicole! So glad that you liked them.

  23. Sarah

    June 10, 2014 at 8:11 am

    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!

    • Cara

      June 11, 2014 at 7:45 am

      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…

      • Sarah

        June 12, 2014 at 7:29 am

        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!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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