This is basically my ideal Friday food.
Perfect Friday snack—crispy chips with two bold dipping sauces.
If you start the day with an acai bowl, you absolutely deserve to indulge in as many chips as you want. Balance, right?
This is a copycat-ish version of a dish Eddie had at Flipside before my book signing in Cleveland. He couldn’t stop talking about how good the chips and especially the BBQ sauce were, and asked me to recreate them. I took my base vanilla bourbon BBQ sauce from my cookbook and amped it up with sriracha, plus paired it with a tangy Greek yogurt blue cheese dip.
I’ve made sweet potato chips with homemade BBQ seasoning before and loved them, but the combination of sriracha BBQ and a creamy blue cheese yogurt? It’s outstanding—even for someone who usually shies away from heat. The sriracha gives the sauce a bright, spicy lift while the Greek yogurt blue cheese cools and balances the heat.
You don’t have to fry chips to enjoy this combo. It works just as well — maybe even better — with super-crisp oven fries. Use a reliable recipe for extra-crispy fries, roast until they’re golden, and serve both sauces on the side for an easier, lower-maintenance option without frying.
But if you want to make homemade chips: slice potatoes thin with a mandolin, fry in hot oil for a few minutes until golden and crisp, then salt them while warm. The texture and flavor are worth the effort. Serve with both sauces and a sprinkling of fresh chives. And yes, have a beer for me while you’re at it.
Homemade Potato Chips with Sriracha BBQ Sauce and Greek Yogurt Blue Cheese
Ingredients
- 4 russet potatoes, sliced thinly with a mandolin
- 1/4 cup white vinegar
- 1 quart vegetable oil
- sea salt for topping
- 3 tablespoons freshly snipped chives
sriracha BBQ sauce
- 1 cup ketchup
- 1/2 cup light beer or ginger ale
- 1/2 cup honey
- 1/4 cup sriracha
- 3 garlic cloves, minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
greek yogurt blue cheese
- 6 ounces blue cheese
- 2/3 cup greek yogurt
- 1/3 cup low-fat buttermilk
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Instructions
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Place the sliced potatoes in a bowl and cover with warm water. Stir in the vinegar and let sit for 30 minutes. Drain and lay the slices on a towel, cover with another towel and press to absorb as much moisture as possible. Continue patting dry while the oil heats.
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Heat a large pot of vegetable oil to 325°F (about medium heat). Fry the potato slices in batches until lightly golden and crisp, about 3–4 minutes, stirring gently. Remove to paper towels to drain and immediately sprinkle with sea salt.
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To serve, drizzle chips or fries with sriracha BBQ sauce and spoon on the Greek yogurt blue cheese. Finish with chopped chives.
sriracha BBQ sauce
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Combine all sauce ingredients in a saucepan and whisk to combine. Bring to a boil over medium heat, then reduce to low and simmer for 30 minutes, stirring occasionally, until the sauce thickens. Cool to room temperature before serving.
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Store in a sealed jar in the refrigerator.
greek yogurt blue cheese
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Mix blue cheese, Greek yogurt, buttermilk, pepper, and salt in a bowl until smooth and combined. Adjust consistency with additional buttermilk if needed.
Did you make this recipe?
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Because seriously—who can say no?
