Chicago hot dog chips take the iconic flavors of a Windy City dog—beefy frank, yellow mustard, sweet relish, tomato, pickle spear, sport peppers, celery salt, and a poppy seed bun—and turn them into a crunchy, snackable chip. This recipe delivers a bold, tangy, salty-sweet seasoning blend that captures the essence of the classic, minus the bun and the mess. It’s perfect for parties, game day, or anytime you want a fun, portable twist on a beloved regional favorite.
Ingredients
- 1 large russet potato (about 10 oz / 280 g), scrubbed and thinly sliced (1/16-inch thick)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon (1 g) celery salt
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) smoked paprika
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 teaspoon (0.5 g) dried dill weed
- 1/4 teaspoon (0.5 g) poppy seeds
- 1/2 teaspoon (2.5 ml) yellow mustard
- 1/2 teaspoon (2.5 ml) sweet pickle relish
- 1/4 teaspoon (1.25 ml) hot sauce (like Tabasco), optional
- 1/4 cup (60 ml) white vinegar
- 1 tablespoon (15 ml) water
- 1/2 teaspoon (2.5 g) sugar
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the vinegar, water, sugar, and 1/4 teaspoon of the kosher salt. Add the mustard, sweet relish, and hot sauce (if using). This is your “Chicago dog sauce”—it will be brushed on the chips after baking.
- In another small bowl, combine the celery salt, garlic powder, onion powder, smoked paprika, black pepper, dill weed, and poppy seeds. Set aside.
- Place the potato slices in a large bowl. Drizzle with olive oil and toss to coat evenly. Spread the slices in a single layer on the prepared baking sheets. Make sure they don’t overlap.
- Bake for 20-25 minutes, flipping the chips halfway through, until they are golden brown and crisp. Baking time may vary depending on the thickness of your slices. Keep an eye on them to prevent burning.
- While the chips are still hot, transfer them to a large bowl. Sprinkle with the remaining 3/4 teaspoon kosher salt and the spice mixture. Toss gently to coat.
- Drizzle the prepared sauce over the chips and toss again until evenly coated. The sauce will slightly soften the chips—that’s okay. For extra crispness, return the chips to the baking sheet and bake for an additional 2-3 minutes.
- Serve immediately, or let them cool to room temperature for a crunchier texture.
Tips
- Slice evenly: Use a mandoline slicer for uniform, thin slices. This ensures even cooking and crispness.
- Soak for extra crunch: If you have time, soak the sliced potatoes in cold water for 30 minutes, then pat dry thoroughly. This removes excess starch and yields crispier chips.
- Don’t skip the sauce: The mustard-relish-vinegar sauce is what gives these chips their authentic Chicago flavor. If you skip it, they’re just seasoned potato chips.
- Adjust the heat: The hot sauce is optional. For a milder version, omit it. For more heat, add a pinch of cayenne pepper to the spice mix.
Serving Suggestions
Serve these chips as a party snack, alongside a grilled bratwurst or burger, or as a fun side for a hot dog-themed meal. They also pair well with a cold beer or a classic Chicago-style Italian beef sandwich. For a game-day spread, offer them with a side of extra mustard for dipping.
Variations
- Sweet Potato Version: Substitute sweet potatoes for russets. Reduce baking time by 2-3 minutes and adjust salt to taste—sweet potatoes are naturally sweeter.
- Baked Tortilla Chips: Cut corn tortillas into wedges, brush with oil, and bake until crisp. Then toss with the same seasoning and sauce for a gluten-free option.
- Extra Veggie Flavor: Add 1/2 teaspoon of dried tomato powder or a pinch of dehydrated onion flakes to the spice mix for a more pronounced veggie note.
- Air Fryer Method: Cook chips in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway. Toss with seasoning and sauce as directed.
Storage and Reheating
Store leftover chips in an airtight container at room temperature for up to 2 days. The sauce will cause them to lose some crispness over time. To re-crisp, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until heated through and crunchy. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Do not refrigerate, as moisture will make them soggy.
Frequently Asked Questions
Can I use a different type of potato? Yes, Yukon Gold or red potatoes work, but they have a higher moisture content, so baking time may increase. Russets are preferred for their high starch and low moisture, which yields the crispiest chips.
What if I don’t have celery salt? You can make a substitute by mixing 1/2 teaspoon of salt with 1/4 teaspoon of celery seed. Grind the seeds in a mortar and pestle or use a spice grinder for best results.
Can I make these chips in a deep fryer? Absolutely. Heat oil to 350°F (175°C) and fry the slices in batches for 2-3 minutes until golden brown. Drain on paper towels, then season immediately. Note that the sauce will make them less crispy than plain fried chips.
Why are my chips not crispy? The most common reason is that the potato slices are too thick or overlap on the baking sheet. Also, make sure to dry the slices thoroughly after washing or soaking. The sauce will also soften them, so if you prefer maximum crunch, serve the sauce on the side for dipping.
Can I prepare the seasoning and sauce ahead of time? Yes, both can be made up to a week in advance. Store the spice mix in an airtight container at room temperature, and the sauce in a sealed jar in the refrigerator. Bring the sauce to room temperature before using.
Are these chips suitable for a gluten-free diet? Yes, all the ingredients are naturally gluten-free. Just ensure your mustard and hot sauce are certified gluten-free if you have celiac disease or a severe sensitivity.
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