Buffalo Chips Spicy Potato Slices (Printable Version)

Crispy potato slices tossed in Buffalo seasoning with hot sauce and butter—ideal for gatherings and game day snacking.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean

→ For Frying

02 - 4 cups vegetable oil

→ Seasoning

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 (e.g., Frank's RedHot)

→ For Serving

10 - 1/2 cup blue cheese crumbles or ranch dressing (optional)
11 - 2 tablespoons chopped fresh chives or green onions (optional)

# Directions:

01 - Using a mandoline slicer or a sharp knife, cut the potatoes into thin, even slices approximately 1/8 inch thick. Uniform thickness ensures consistent crisping during frying.
02 - Submerge the potato slices in a bowl of cold water for 10 minutes to draw out excess starch, which helps achieve a crispier texture. Drain thoroughly and pat each slice completely dry with paper towels.
03 - Pour the vegetable oil into a deep fryer or a large heavy-bottomed pot and heat it to 350°F (175°C). Use a thermometer to monitor the temperature for consistent results.
04 - Carefully lower the potato slices into the hot oil in small batches to avoid overcrowding. Fry each batch for 3 to 4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
05 - In a small saucepan, melt the unsalted butter over low heat. Pour in the hot sauce and whisk continuously until the mixture is smooth and thoroughly heated.
06 - While the chips are still warm, toss them with the garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Ensure even coating across all chips.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips and toss gently until every chip is evenly coated. Work quickly to maintain crispness.
08 - Transfer the chips to a serving platter. Top with blue cheese crumbles or a drizzle of ranch dressing and scatter fresh chives or green onions over the top. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • That crunch when you bite into a chip fresh from the oil is genuinely addictive and nothing like anything from a bag.
  • The buffalo butter sauce clings to every ridge and edge so each chip hits with real heat and tang.
  • You can dial the spice up or down depending on who is sitting at your table.
02 -
  • If the oil drops below 325 degrees between batches the chips will absorb too much grease and never crisp up properly.
  • Drying the potato slices completely after soaking is non negotiable because even slightly damp slices will cause dangerous oil splatter.
  • These chips lose their crunch quickly so plan to serve them within twenty minutes of making them for the best texture.
03 -
  • Test fry one chip first to check your oil temperature and seasoning before committing the whole batch.
  • Keep the finished chips in a warm oven set to 200 degrees while you fry the remaining batches so everything stays hot and crisp for serving.

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