Baked Potato Chips With Asian BBQ Mix

Extra crispy, smoky, and flavorful – this easy and fun recipe will make you devour tons of potatoes chips, in a healthy way!

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  • 4 Idaho® russet potatoes
  • 4 tablespoons olive oil
  • 1/2 teaspoon fine sea salt

BBQ Mix Ingredients:

  • 2 tablespoons brown sugar
  • 1 tablespoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1/2 teaspoon chipotle powder
  • (Optional) 1/2 cayenne powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon five spice


  1. Preheat oven to 425 °F convection. Spray or brush a thin layer of olive oil onto a large baking sheet.
  2. Slice potatoes into 1/8-inch thick pieces with a mandoline or handheld slicer.
  3. Add sliced potatoes into a large bowl and cover with ice water. Let sit for 5 minutes, drain, and pat dry with paper towel.
  4. Bake potato slices by small batches. Place potato slices onto a large baking sheet. Brush with a thin layer of oil. Lightly sprinkle with salt.
  5. Bake for 12 to15 minutes or until golden brown.
  6. Sprinkle with a thin layer of the BBQ mix and gently toss to mix well. Transfer potato chips to a wire rack to cool for 5 minutes.
  7. Taste for seasoning and dust with more BBQ mix as needed.
  8. Bake the remaining potatoes using the same method.
  9. Serve as a snack or side.
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Yield: 18

Maggie Zhu
Food Blogger
Omnivore's Cookbook

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