Copycat Buc-ee's Beaver Chips (Air Fryer or Fryer)
Description
Thick-cut, kettle-style potato chips that taste like the warm bag from the Buc-ee's BBQ counter. Air fryer, deep fryer, and oven directions included.
Ingredients
- 2 large russet potatoes, about 1½ pounds, scrubbed and peeled or skin-on
- 1 tablespoon avocado, canola, or vegetable oil (for air fryer or oven)
- 6 cups peanut oil, for deep frying only, or vegetable oil
- 1 teaspoon fine sea salt, divided
Instructions
Prep (all methods)
- Slice the potatoes into ⅛-inch (3 mm) rounds with a mandoline.
- Place in a large bowl of cold water and swish. Drain, cover with fresh cold water, and soak 30 minutes.
- Drain and pat the slices completely dry on a kitchen towel.
Air fryer method
- Toss the dry slices with 1 tablespoon oil and ½ teaspoon salt.
- Preheat the air fryer at 360°F for 5 minutes.
- Add a single layer of slices to the basket. Air fry at 360°F for 15 to 20 minutes, shaking every 5 minutes. Starting at 12 minutes, remove chips as they turn deep golden and crisp.
- Sprinkle the hot chips with the remaining salt and cool on a wire rack for 5 minutes. Repeat with remaining slices.
Deep fryer method
- Heat 2 inches of oil to 300°F in a deep fryer or Dutch oven.
- Add 15 to 20 slices one at a time. Fry 5 to 7 minutes, stirring every minute, until the bubbling slows and the chips are deep golden with curled edges.
- Drain on paper towels and salt immediately. Return the oil to 300°F before the next batch.
Oven method
- Preheat the oven to 400°F and line two sheet pans with parchment.
- Toss the dry slices with 1 tablespoon oil and ½ teaspoon salt. Arrange in a single layer with no overlap.
- Bake 20 to 25 minutes, flipping and rotating pans at 12 minutes. Pull chips as they turn golden; salt while hot and cool on a rack.
Equipment
- Air fryer (5 to 6 quart basket; see the method notes for oven-style and dual-basket models)
- Mandoline slicer with a ⅛-inch setting, or a sharp chef's knife
- Large bowl for soaking
- Clean kitchen towels or paper towels
- Wire cooling rack
- Tongs
- Deep fryer or Dutch oven, instant-read thermometer, and a spider or slotted spoon (deep fryer method only)
- Two rimmed sheet pans and parchment paper (oven method only)
Notes
- Thickness is everything. ⅛ inch gives the Buc-ee's crunch. Thinner slices cook faster, so start checking at 10 minutes.
- Air fryers vary. Go by color, not the clock. Deep golden with curled edges is done.
- Season while hot so the salt sticks.
- Storage: Airtight at room temperature up to 5 days. Re-crisp at 350°F in the air fryer for 2 to 3 minutes.
- Texas twist: Toss hot chips with ½ teaspoon copycat Buc-ee's Brisket Rub.
Nutrition
Calories: 12064kcalCarbohydrates: 135gProtein: 16gFat: 1299gSaturated Fat: 220gPolyunsaturated Fat: 415gMonounsaturated Fat: 600gSodium: 2363mgPotassium: 3153mgFiber: 11gSugar: 5gVitamin A: 30IUVitamin C: 44mgCalcium: 99mgIron: 7mg