Homemade Potato Chip Seasoning
by This homemade potato chip seasoning gives a bag of plain chips smoky flavor and adjustable heat in 15 minutes. Warm the chips in the oven, toss with pantry spices, and serve them while they’re still warm and crisp.
A Spice Blend For People Who Want More From Barbecue Chips
I like the idea of barbecue potato chips more than I like most of the bags I buy. Too often, they taste too sweet, too smoky or both, without much else going on. That’s what got me seasoning my own chips a few years ago.
The shortcut is to start with an ordinary bag of store-bought potato chips, not to make homemade chips from raw potatoes. Five minutes in the oven warms the chips before you toss them with the homemade seasoning. The light coating of oil already on the chips helps the spices stick.
This blend gives you smoky paprika, savory garlic and onion, a little mustard bite and cayenne heat, with no added sugar. The finished chips have more of the barbecue flavor I want, without the sweetness that bothers me in so many store-bought versions. Put out a bowl for game day, a cookout or a lazy Sunday afternoon snack.
Why You Will Love This Potato Chip Seasoning Recipe
- You control the heat. The cayenne provides most of the spice, so you can dial it up or down without changing the rest of the blend.
- There’s no frying or peeling involved. Start with an 8-ounce bag of plain chips and a handful of cupboard spices.
- They taste great served warm. The oven step turns an everyday bag of potato chips into a snack worth putting out for guests.
Homemade Potato Chip Seasoning Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- chili powder – the foundation of the chip spice blend, giving it a bbq flavor without making the seasoning overwhelmingly hot.
- cayenne pepper – the main source of heat. The amount in the recipe makes spicy chips, but you can use less if you prefer a milder snack.
- garlic powder and onion powder – together, they add the savory flavor that makes a good barbecue-style seasoning.
- mustard powder – gives the seasoning mix a little sharpness that balances the smoky spices. I like Colman’s if you have it.
- smoked paprika – gives the chips their barbecue-style smokiness without relying on sugar. Regular paprika works, too, but won’t have the same smoky character.
- cumin – a small amount adds an earthy note and helps round out the seasoning.
- plain potato chips – use an 8-ounce bag of regular, ridged or kettle chips. Their light coating of oil gives the dry spice blend something to stick to; low-fat or baked chips are less suitable.
How To Make Seasoned Chips
- MIX. Preheat oven to 350 degrees F. Stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, smoked paprika and cumin.
- WARM. Spread the plain potato chips on a baking sheet and bake for 5 minutes, or just until warm.
- TOSS. Immediately sprinkle the warm chips with the seasoning mixture and gently toss until coated. Serve warm.
Home Chef Tips For Homemade Potato Chip Seasoning
- Go gentle on thinner chips. Use a large bowl and toss with a light hand, or stick with sturdy kettle chips if you want less breakage.
- Make the heat your own. For a mild batch, use just a pinch of cayenne or leave it out. For extra-spicy chips, add another dash.
- Missing garlic or onion powder? If you’re missing either garlic powder or onion powder, use twice as much of the one you have. Don’t substitute garlic salt or onion salt, which will make the chips too salty.
- Think twice before adding salt. Most plain store-bought chips are already salted. Taste one before seasoning so the finished batch does not become too salty.
Make Ahead, Storage And Reheating
- Make Ahead: Mix a double or triple batch of dry seasoning and keep it in an airtight container at room temperature for up to 3 months. Warm and season chips just before serving.
- Store: Let leftover seasoned chips cool completely, then keep them in an airtight container at room temperature for up to 2 days. They’re at their best fresh from the oven.
- Reheat: Spread leftover chips on a baking sheet and warm in a 350 degree F oven for a minute or two, checking often so they do not brown.
- Freeze: Not recommended. Freezing and thawing can make chips lose their crisp texture.
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Ingredients
- 1 ¼ teaspoons chili powder
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 bag plain potato chips 8 ounces
Instructions
- Preheat oven to 350 degrees F. In small bowl, stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, paprika, and cumin.
- Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.
I was surprised by how well reheating potato chips works for drawing out just enough oil to make some seasonings stick. Thanks for the idea! I tried it with curry powder and it worked a treat.
I’m so glad you liked it! It IS surprising how well this silly little trick works.
Lori, this would be a great way to season low carb rutabaga fries, which are baked, BUT are tossed with plenty of oil prior to baking.  Which means it might be very interesting on roasted Brussels sprouts…  I would probably omit the cumin (or reduce the amount), and definitely omit the cayenne.  Since I’ve always rather enjoyed BBQ potato chips, I’m looking forward to trying this if/when I make the rutabaga fries.  I’ll have to definitely try it on roasted Brussels sprouts.  Thank you for the inspiration.
Not understanding…just put the dried ingredients on dried potato chips and bake……no liquid..
There’s no liquid in my recipe. You certainly could sprinkle dry ingredients on dry chips if you want! The reason I warm the chips in the oven first is to warm the oils so that the spices stick to the chips better.
I do our own chips at work. Nothing beats fresh made and seasoned ones!
I do our own chips at work. Nothing beats fresh made and seasoned ones!
Thanks Jane! I know – I don’t usually keep chips on hand, but I made an exception for these 🙂
Thanks Isabel! Sounds like a project for your household 🙂
So smart and now must go and get chips.
So smart and now must go and get chips.
Thanks Jane! I know – I don’t usually keep chips on hand, but I made an exception for these 🙂
This is such a clever recipe and that spice blend sounds delicious! Potato chips are a weakness in our house and this would be fun to spice up some plain ones with the kids.
This is such a clever recipe and that spice blend sounds delicious! Potato chips are a weakness in our house and this would be fun to spice up some plain ones with the kids.
Thanks Isabel! Sounds like a project for your household 🙂
Same here – I went to a Tigers game on Sunday, wearing a JACKET. In July. Normally, I’d be in shorts and tank top, pounding beers to stay cool. On Sunday, I was all like “where’s that hot chocolate stand?” 🙂 haha.
Haha–I know right?! We’ve been having the same weather here. It’s kinda freaking me out. We went to the Ohio State Fair this past Saturday and I had to wear a sweatshirt. It felt so wrong!
Oh, very cool! I have a friend who used to live on Walled Lake, so I was out that way quite often. Oh man – you are making me CRAVE apple cider and warm doughnuts now. Especially because the weather feels like fall now…in July! So weird.