Cajun Potato Chips

How to Make Cajun Potato Chips

1. 1

   Step 1: Slice and soak the potatoes

   Trim and wash the potatoes (peel optional) and slice them very thinly (1–2 mm) using a sharp knife or mandoline for uniform thickness. Place the slices in a large bowl, add the cold water and kosher salt, and soak for 30 minutes to draw out starch for extra-crisp chips.

   For this step

   • 3 countRusset potatoes (medium)
   • 4 cupsCold water (for soaking)
   • 1 tbspKosher salt (for soaking)
   
2. 2

   Step 2: Make the Cajun seasoning blend

   While the potatoes soak, combine smoked paprika, cayenne, garlic powder, onion powder, dried oregano, and ground black pepper in a small bowl and whisk until evenly mixed. Taste a pinch and adjust cayenne for heat level; set the blend aside for seasoning hot chips.

   For this step

   • 2 tbspSmoked paprika
   • 1 tspCayenne pepper
   • 1 tspGarlic powder
   • 1 tspOnion powder
   • 1 tspDried oregano
   • 1 tspGround black pepper
   
3. 3

   Step 3: Dry the slices and heat the oil

   Drain the potatoes and dry thoroughly in a clean towel or salad spinner—any surface moisture will cause oil splatter and soggy chips. Meanwhile, pour oil into a deep heavy pot to a 3–4 inch depth and heat to 350°F (175°C) with a thermometer for consistent frying temperature.

   For this step

   • 6 cupsNeutral frying oil (canola, peanut, or vegetable)
   
4. 4

   Step 4: Fry in small batches until crisp

   Fry potato slices in small, single-layer batches (don’t overcrowd) for 2–3 minutes, stirring gently so slices separate and brown evenly. Remove with a slotted spoon or spider to a wire rack or paper towels; keep the oil temperature steady between 325–355°F (160–180°C) to prevent greasy chips.
   
5. 5

   Step 5: Season immediately for even coating

   While the chips are still hot and slightly oily, transfer a single batch to a large bowl and sprinkle with about 1–2 teaspoons of the Cajun blend, tossing quickly so the seasoning clings. For the most even dusting, use a fine-mesh sieve to sprinkle the spice and season in two light passes, tasting and adjusting to preference as you go.
   
6. 6

   Step 6: Cool and store

   Let chips cool completely on a wire rack to crisp further; they will firm up as they cool. Store in an airtight container at room temperature for up to 3 days, and re-crisp in a 300°F (150°C) oven for a few minutes if they soften.
   

1. Trim and wash the potatoes (peel optional) and slice them very thinly (1–2 mm) using a sharp knife or mandoline for uniform thickness. Place the slices in a large bowl, add the cold water and kosher salt, and soak for 30 minutes to draw out starch for extra-crisp chips.
2. While the potatoes soak, combine smoked paprika, cayenne, garlic powder, onion powder, dried oregano, and ground black pepper in a small bowl and whisk until evenly mixed. Taste a pinch and adjust cayenne for heat level; set the blend aside for seasoning hot chips.
3. Drain the potatoes and dry thoroughly in a clean towel or salad spinner—any surface moisture will cause oil splatter and soggy chips. Meanwhile, pour oil into a deep heavy pot to a 3–4 inch depth and heat to 350°F (175°C) with a thermometer for consistent frying temperature.
4. Fry potato slices in small, single-layer batches (don’t overcrowd) for 2–3 minutes, stirring gently so slices separate and brown evenly. Remove with a slotted spoon or spider to a wire rack or paper towels; keep the oil temperature steady between 325–355°F (160–180°C) to prevent greasy chips.
5. While the chips are still hot and slightly oily, transfer a single batch to a large bowl and sprinkle with about 1–2 teaspoons of the Cajun blend, tossing quickly so the seasoning clings. For the most even dusting, use a fine-mesh sieve to sprinkle the spice and season in two light passes, tasting and adjusting to preference as you go.
6. Let chips cool completely on a wire rack to crisp further; they will firm up as they cool. Store in an airtight container at room temperature for up to 3 days, and re-crisp in a 300°F (150°C) oven for a few minutes if they soften.