From the Cook
From the Cook
1/3
Salt and Pepper Chips
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Instructions
1
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Don’t peel the potatoes – just wash them well. Use a slicer or mandoline to cut the potatoes into thin, even slices.
2
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Heat oil in a deep pan or fryer. Fry the potato slices in small batches until golden and crispy (about 3–4 minutes). Remove and drain on paper towels.
3
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While still hot, toss the chips with salt, black pepper, and MSG.
4
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In a small bowl, whisk together mayonnaise, BBQ sauce, water, garlic powder, paprika, salt, and pepper until smooth. Adjust with a splash more water if you want a thinner dip.
5
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Pile the chips onto a plate and serve immediately with the BBQ dipping sauce.
My Calorie Intake
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Tips & Tricks (5)
- Double Fry Technique 🍟Fry potatoes at 300°F for 5-7 minutes to cook through, then increase oil temperature to 375°F for a final 2-3 minute fry for maximum crispiness and golden color.
- Starch Your Potatoes 💧Soak cut potatoes in cold water for 30 minutes before frying to remove excess starch, which prevents them from sticking together and ensures crispier exteriors.
- Season While Hot 🔥Apply salt, pepper, paprika, and MSG seasoning immediately after frying while chips are still steaming—the heat helps flavors adhere better for bold, even coating.
- Umami-Boosted BBQ Sauce 🍯Mix your barbecue sauce with a pinch of MSG and garlic powder to amplify savory depth, creating a more restaurant-quality dipping sauce that complements the seasoned chips.
- Oil Temperature Precision 🌡️Use a deep-fry thermometer to maintain consistent oil temperature—too cool produces soggy, greasy chips while too hot burns the outside before cooking the inside.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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