If you enjoy classic potato chips, these spicy potato chips are a must-try. Crispy, homemade, and seasoned with a unique dehydrated gochujang blend, they’re perfect for movie nights, parties, or an everyday snack. Using fresh ingredients and a simple method delivers bold, balanced flavor that’s easy to replicate at home.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Spicy Potato Chips
- Dehydrate Gochujang and Prep Seasoning
- Fry Potato Chips
- Secrets to Success
- Serving Tips
- Storage Tips
- Recipe FAQs
- More Fun Snack Recipes
- Gochujang Spicy Potato Chips Recipe
Why You’ll Love This Recipe
Gochujang adds a savory, slightly sweet heat that pairs beautifully with crispy potato chips. If you’ve ever wanted a spicy kettle-style chip but can’t find it in stores, making them at home is surprisingly straightforward. The process — slicing thin, frying until crisp, and tossing in a dehydrated gochujang spice mix — yields addictive chips with a complex, layered flavor. You can enjoy them on their own or serve alongside sandwiches, burgers, or tacos for extra crunch and spice.
Ingredients You’ll Need
Potato Chips
- Russet potatoes: For crisp texture and structure. Yukon Gold works if you prefer a slightly creamier chip.
- Neutral oil: Use neutral-flavored oil suitable for frying (canola, vegetable, or avocado oil).
- Kosher salt: Or sea salt, to taste.
Gochujang Seasoning
- Gochujang paste: The base of the seasoning; delivers umami, spice, and sweetness.
- Garlic powder: For savory depth.
- Onion powder: Adds mild sweetness and balance.
- Sugar: Just a pinch to round flavors (brown or coconut sugar can be used).
- Smoked paprika: For a subtle smoky note.
- Red pepper flakes (optional): To increase heat if desired.
- MSG (optional): Intensifies savory notes; omit or substitute with nutritional yeast if preferred.
See the recipe card below for exact amounts and full instructions.
How to Make Spicy Potato Chips
Dehydrate Gochujang and Prep Seasoning
Step 1: Spread gochujang paste as thinly as possible on parchment paper or a dehydrator sheet. The thinner the layer, the faster and more evenly it will dry. Dehydrate at roughly 165°F (74°C) for about 12 hours, until the paste is completely dry and not tacky. If you don’t want to dehydrate, you can substitute another chili powder seasoning.
Step 2: Peel the dried gochujang from the paper and blend into a fine powder. Sift the powder through a fine mesh to remove clumps and store in an airtight container. In a blender or bowl, combine the gochujang powder with garlic powder, onion powder, sugar, smoked paprika, and optional red pepper flakes and MSG. Mix or pulse until evenly combined — this is your gochujang seasoning.
Fry Potato Chips
Step 1: Slice the potatoes 1/16″ thick using a mandoline for uniform chips. Place the slices in a large bowl of ice water and soak 15–30 minutes to remove excess starch. Drain, rinse, and dry the slices thoroughly in a single layer on a clean kitchen towel.
Step 2: Heat neutral oil in a heavy-bottomed pot to about 300°F (150°C). Fry chips in small batches between 280–300°F, 3–5 minutes per batch, until golden and crisp. Temperatures will fluctuate as you add potatoes, so monitor and adjust heat as needed. If chips are still bendy after frying, return briefly to the oil.
Step 3: Remove chips with a slotted spoon or strainer and transfer to a wire rack to cool. Sprinkle with salt while warm so it adheres, then allow chips to cool completely.
Step 4: Once cooled, place chips in a large mixing bowl and add the gochujang seasoning in batches. Start with half the mix, toss to coat, taste, and add more until you reach your preferred spice level.
Step 5: Serve in small bowls and enjoy immediately for best crunch.
Secrets to Success
- Use a mandoline for consistent, even slices; otherwise slice as thinly and uniformly as possible.
- Keep the oil temperature steady to avoid greasy or burnt chips.
- Adjust gochujang powder and red pepper flakes to control heat — taste as you go.
Serving Tips
These spicy potato chips are great on their own or with dips like guacamole, vegan sour cream, or a bright salsa. They also pair well with sandwiches, veggie burgers, and salads to add crunchy spice.
Storage Tips
Keep leftover chips in an airtight container at room temperature for up to five days. For best texture, serve within a couple of days.
Recipe FAQs
If you don’t have gochujang, mix miso paste with chili flakes and a touch of sugar, or use sambal oelek as a close substitute.
Spice is adjustable. Reduce gochujang powder or skip red pepper flakes for milder chips; add more flakes or cayenne for extra heat.
More Fun Snack Recipes
Snacks
Healthy Homemade Gluten-Free Chex Mix Recipe (Vegan!)
Snacks
How to Make Crispy Lotus Root Chips (Easy Recipe!)
Gluten Free
Candied Korean Sweet Potato – Goguma Mattang (고구마 맛탕)
Sweet Treats
Vegan Butter Mochi Cake (with Matcha option!)
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Gochujang Spicy Potato Chips
Equipment
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dehydrator
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heavy bottomed pot
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slotted spoon or strainer
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wire rack
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sheet pan
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blender
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mandoline
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thermometer
Ingredients
Potato Chips
- 1 1/2 lbs russet potatoes
- 3 cups neutral oil
- 2 tsp salt kosher, more to taste
Gochujang Seasoning
- 1/4 cup gochujang paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp sugar
- 1/8 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- 1/4 tsp msg optional
Instructions
Dehydrate Gochujang and Prep Seasoning
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Spread gochujang thinly on parchment or a dehydrator sheet. Use multiple sheets if needed to get a very thin layer.
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Dehydrate at 165°F for about 12 hours or until completely dry and not sticky. Alternatively, use another chili powder seasoning.
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Blend the dried gochujang to a powder and sift to remove clumps. Combine with the remaining seasoning ingredients and blend until evenly incorporated.
Fry Potato Chips
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Slice potatoes 1/16″ thick and soak in cold water with ice for 15–30 minutes to remove starch. Drain, rinse, and dry in a single layer.
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Heat oil in a heavy pot to about 300°F and fry chips in small batches. Keep oil between 280–300°F and adjust heat as needed.
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Fry until golden and crisp, about 3–5 minutes. Transfer to a wire rack, salt while warm, and let cool completely.
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Toss cooled chips with the gochujang seasoning, starting with half the mix and adjusting to taste.
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Store in an airtight container in a cool place for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.