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Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Three Potato Barbecue Chips

Three potato bbq chips.

Try these out for a perfect game day snack! This is the tastiest BBQ seasoning I’ve ever had, and the different types of potatoes make it uniquely yours. Make sure to slice them very thin, and use the leftover seasoning on your barbecue chicken dinner!


10-15 small purple, red, and gold potatoes, very thinly sliced*
1/2 cup canola oil


2 tablespoons white sugar
2 teaspoons chili powder
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon fine ground sea salt
1/8 teaspoon garlic powder
1 pinch of red pepper

*Makes 2 1/2 to 3 cups of potato chips.


1. Fill a large bowl with ice water about halfway full. Rinse potatoes under warm water, and then slice them very thin. Place slices in a small colander and let soak in ice water as you are slicing.

2. Heat the canola oil in a large saucepan over medium heat until hot. You should use just enough oil to cover the potatoes–anymore is just too much.

3. Take about 20 slices of potatoes out of the ice water and pat dry on paper towels, then add them to the hot oil. Cook for about three minutes on each side or until browned and crispy. Remove chips from oil with a slotted utensil and place on plate of paper towels to absorb excess oil.

4. While chips are still drying, sprinkle seasoning on one side, then flip layer of chips over and sprinkle on the other side. After a few minutes they are ready to go into a serving bowl.

5. Start your second batch and continue frying until finished. Seal in an airtight container or Ziploc bag to keep fresh–if you have any leftovers!

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