Tuesday 19 August 2014

BBQ Potato Crisps

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I've always been more of a savoury person than a sweet - give me a Chicken Kathi Roll over a Devon Scone any day.

 When I realised that you could make crisps at home, I had to give it a go. So, I tried these BBQ Potato Crisps.

Thinly sliced potatoes fried until golden and crispy around the edges, and then tossed in wonderful, smoky BBQ spices!

Savoury Snacks, previously: Cheese StrawsBaked Tortilla ChipsOlive Cheese PuffsVegetable PakorasChana ChaatSpicy Tortilla Chips

A Simple List of Ingredients:

1. Potatoes
2. Vegetable Oil
3. Smoked Paprika
4. Salt
5. Red Chilli Powder
6. Garlic Powder
7. Onion Powder

Bismillah, let's begin! 

Take 5 medium Potatoes. Give them a good wash and a scrub. Dry them very well.

The potatoes need to be sliced into quite thin rounds. I used this attachment on my food processor which made everything really easy.

You could also use a knife or one of these graters, but be really careful!

Once the potatoes are sliced, it's time to fry them. Heat up a deep saucepan with Vegetable Oil ready to deep-fry.

Add in the potato slices, and fry on a medium to high heat until they begin to crisp up around the edges.

Whilst the crisps fry, quickly mix together the barbecue seasoning. Take 1/2 tablespoon of Smoked Paprika.

1/2 tablespoon of Red Chilli Powder

1/2 tablespoon of Garlic Powder and 1/2 tablespoon of Onion Powder

And, Salt, to taste

Give the mix a good mix. You can try it on one of two crisps and then adjust if needed.

By now, the crisps should be lovely, crispy and golden brown.

Put them in a single layer on paper towels to cool for a minute or two. Sprinkle over the seasoning and toss. Let them cool slightly so that they firm up and aren't soggy.

Serve up with your favourite cold drink, and enjoy!

Full Written Recipe:

Spicy BBQ Crisps

Ingredients – serves approx 4 people

5 medium Potatoes, washed, scrubbed and dried
Vegetable Oil, to deep-fry
½ tablespoon Smoked Paprika
½ tablespoon Red Chilli Powder
½ tablespoon Garlic Powder
½ tablespoon Onion Powder
Salt, to taste


Thinly slice the potatoes into rounds. Use a food processor, grater or knife.

Heat the oil in a deep saucepan. Fry the potato slices on a medium to high heat until crispy around the edges and golden brown.

Mix the smoked paprika, red chilli powder, garlic powder, onion powder and salt together.

Drain the crisps on paper towels in a single layer. Allow to cool slightly before sprinkling on the seasoning and tossing together. Cool before serving so that they crisp up even more.

Serve up! 

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Keep me in your prayers, please,


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