"Homemade potato chips great but if you don’t feel like peeling, slicing then frying then try spicing up a few bags of store-bought kettle chips. The quality of the spice is the most important thing, so make sure your smoked paprika is fresh."

Original is 9 servings

Metric US

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Ingredients

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2 (10-ounce) bags salted potato chips (the best-quality plain salted kettle potato chips)
1 1/2 teaspoons turbinado sugar (such as Sugar in the Raw)
1/2 tablespoon coarse sea salt (preferably gray salt)

2 tablespoons smoky paprika
1 tablespoon plus 1 teaspoon garlic powder
Pinch cayenne pepper (optional

Nutritional

Serving Size: 1 (40.3 g)
Calories 204
Total Fat - 13.1 g
Saturated Fat - 1.5 g
Cholesterol - 0 mg
Sodium - 608 mg
Total Carbohydrate - 20.6 g
Dietary Fiber - 2.3 g
Sugars - 1.1 g
Protein - 2.8 g
Calcium - 13.7 mg
Iron - 1 mg
Vitamin C - 6.6 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Preheat the oven to 300°F (149°C).

Step 2

Line 2 baking sheets with parchment paper.

Step 3

Place the chips on the baking sheets and scatter in a single layer. Bake until hot, about 5 minutes. When you can smell the chips, it’s time to take them out of the oven.

Step 4

While the chips are baking, dump the sugar and salt in a blender or spice grinder or mini food processor and process until finely ground but not powdery. In a small bowl mix the sugar, salt, paprika, garlic powder and cayenne pepper.

Step 5

As soon as you pull the chips from the oven, carefully dump them into a bowl. Pour the spice mix into a sieve, sprinkle it over the hot chips, and gently toss the chips to coat them with the spices, being careful not to break any.