Made with 50% less sodium than our original recipe, with the same crisp flavor guaranteed to bring a smile on your face.
Potatoes, Vegetable Oil (Sunflower, Corn, and/or Canola Oil), Barbecue Seasoning (Sugar, Dextrose, Maltodextrin [Made From Corn], Salt, Molasses, Torula Yeast, Onion Powder, Natural Flavors, Spices, Tomato Powder, Corn Starch, Caramel Color, Yeast Extract, Paprika Extract, and Garlic Powder).
Potatoes, Vegetable Oil (Sunflower, Corn, and/or Canola Oil), Barbecue Seasoning (Sugar, Dextrose, Maltodextrin [Made From Corn], Salt, Molasses, Torula Yeast, Onion Powder, Natural Flavors, Spices, Tomato Powder, Corn Starch, Caramel Color, Yeast Extract, Paprika Extract, and Garlic Powder).
Made with 50% less sodium than our original recipe, with the same crisp flavor guaranteed to bring a smile on your face.
Drinkwater said he’s trying to think about his product in a different way. “How do you make a chip that’s really authentic to people who know barbecue? The only way to do that is to smoke it,” he said. And that puff of smoky air is one of the coolest things about the product. There’s an unmistakable aroma when you pull open a fresh bag. It’s like the smell of fresh tennis balls that only comes when you pop open a can. The smoke isn’t visible, but the smell is powerful enough that your nose may convince your brain it’s there. The chips only come in five-ounce bags for now, so I asked Drinkwater if they’d come in smaller bags in the future so I could have that experience more often. “Soon,” he said.
When talking with Drinkwater, his passion for barbecue comes out, as well as his marketing prowess. To him, Low and Slow doesn’t produce chips but rather snacks that are barbecue replacements. “I wanted to build it like a barbecue brand that smokes chips instead of meat,” he said. And in a world where “barbecue” has become a buzzword used to market products like aluminum foil and dog food, I applaud him for creating a new category of barbecue products with something that’s actually smoked. A bag of the smoked chips may go well alongside a barbecue sandwich, but Drinkwater envisions it as something barbecue lovers would bring on camping, hunting, or fishing trips where smoking meat or eating barbecue might not be convenient. “If you didn’t bring your smoker with you,” he said, “at least you can have a sense of barbecue.”
Drinkwater found some investors and sought a factory in Texas that could help him produce and package the chips. Most were already at capacity, and the fact that he required floor space for a massive smoker didn’t help. Any partner also had to consider the hickory smoke generated by Low and Slow would affect other chips produced in the facility. Drinkwater said he finally found a partner in Florida that could accommodate his smoker and leave enough floor space for a second when production ramps up.
As for the flavor, the smoke’s bark is worse than its bite. I wouldn’t call the smoke flavor subtle, but as Drinkwater explains, “We’re straddling a fine line between being able to smell it and taste the smoke, and the smoke becoming too overpowering.” I think they’ve struck the right balance. The seasoning on the barbecue potato chips is what you’d expect from a conventional one, minus that lingering liquid smoke tinge. I actually prefer the corn chips, which are similar to Fritos, and have a slightly sweet and savory seasoning blend. They make a great base for a Frito pie, or I guess a Low and Slow corn chip pie. The tortilla chips are the most subtle of the three and suffer if tasted next to the bolder potato and corn chips. They really sing with queso or salsa.
The first barbecue-flavored potato chips were developed by Herr’s in its Nottingham, Pennsylvania, factory in 1958. (Lay’s didn’t add the flavor until 1965.) Since then, various combinations of powdered ingredients have made barbecue a flagship flavor for most potato chip companies.
How Wise Honey BBQ Potato Chips Are Made | Unwrapped 2.0 | Food Network
How do you make homemade BBQ chips?
To make homemade BBQ chips, first thinly slice your potatoes. Peeling is optional. Next, soak your potato slices in water for 30 minutes. Drain then pat completely dry. While the potatoes are soaking, make your barbecue seasoning.
What is DIY barbecue potato chips?
DIY Barbecue Potato Chips takes ordinary plain potato chips and coats them with a made from scratch barbecue seasoning spice blend. DIY Barbecue Potato Chips is my recipe of the day for the BBQ Week blogging event.
Are BBQ chips easy to make?
Crispy Homemade BBQ Chips (Barbecue Chips) tossed in a spicy barbecue seasoning are easier to make at home than you think! They contain no artificial flavors or colorings, and are better tasting than store-bought chips. They’re so delicious and are perfect for when you can’t go to the store during lockdown, or just any occasion. Let’s get started!
What to eat with Barbecue chips?
Although barbecue chips are delicious on their own, sometimes you just want to eat chips and dip. Here are some delicious dips to pair with your barbeque chips: You can also serve your homemade chips alongside BBQ Bacon Burgers or Avocado Burgers. Serve your chips alongside some avocado burgers.